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Mini zucchini bakes with filling

Name: Mini zucchini bakes with filling
Total time: 1 h 25 min
Yield: 2
Ingredients: 2 small, round Zucchini (zucchini) or squash; 2 Tbsps olive oil; 2 Chicken thigh (skinned, deboned and chopped); 1 onion (peeled and finely chopped); 1 carrot (peeled and diced); 0.667 cup Golden raisins; 0.667 cup dried Apricot (chopped); 2 tsps ground Cumin; 2 Tbsps thyme; salt; peppers

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Health Score:

88 / 100

Difficulty:

moderate

Preparation:

1 hr 25 min.

Preparation

Ingredients

for

servings

Ingredients: 2 small, round Zucchini (zucchini) or squash; 2 Tbsps olive oil; 2 Chicken thigh (skinned, deboned and chopped); 1 onion (peeled and finely chopped); 1 carrot (peeled and diced); ⅔ cup Golden raisins; ⅔ cup dried Apricot (chopped); 2 tsps ground Cumin; 2 Tbsps thyme; salt; peppers

How healthy are the main ingredients?

Apricot raisins olive oil thyme Zucchini onion

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Preparation steps

Preheat the oven to 180°C (160° fan) | 350F | gas 4

Cut a 'hat' off the courgette and hollow out the insides, scooping out and discarding the seeds. Finely chop any flesh scooped out.

Heat the oil in a pan and fry the chicken, onion, carrot and courgette until golden and tender, then add the fruit, cumin, thyme and a splash of water. Season.

Spoon into the hollowed out courgettes and place the tops back on. Sit in a roasting tin and pour a generous splash of water around to help them cook. Roast for 45-60 minutes until the courgette is tender but not collapsing.

Serve warm.

Mini zucchini bakes with filling

Ingredients

Preparation steps

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