Get Stuffed Zucchini

Gluten-free | Sugar-free | Dairy-free | No added fat

Serves 1

Why it’s delicious

The whole idea of stuffing or filling vegetables is not new, and it's something I was first introduced to long before I became a chef. As a young child, I would pour over my grandmother's cookbooks and magazines, seeing recipe after recipe for vegetable boats and stuffed peppers. 

Despite stuffed vegetables not so illustrious past, my version of zucchini boats stuffed here with the most flavoursome and simple chicken mixture is wonderfully delightful to eat and very simple to make. 

Helpful hints and tips

I used an air fryer to make this recipe, but there is nothing stopping you from using your oven as well. 

You can use any type of meat or protein for this recipe, including lamb mince, beef, turkey, firm tofu or crab meat. 

I suggest you make lots of the chicken mixture as it's so versatile and can be used in a number of different dishes and recipes. I use my chicken mixture simply stir-fried with Bridget's Sticky Sauce and then loaded into an iceberg lettuce cup, mixed through a herb salad or as a base to a chicken zucchini noodle fettuccine. 

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

Ingredients

• 100 g (3.5 oz) chicken breast mince (ground chicken breast)
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1 tsp finely chopped coriander leaves
• 1 tsp finely chopped parsley leaves
• ½ tsp cumin powder
• ½ tsp ground coriander
• 2 tsp Bridget's Sticky Sauce
• Himalayan salt and freshly ground black pepper
• 2-3  fresh zucchinis (courgettes)
• 1 tbsp finely chopped fresh herbs to serve

Method

1. Into a mixing bowl, add the chicken mince, ginger, garlic, coriander leaves, parsley leaves, cumin and coriander powder, sticky sauce and a grinding of pepper and a sprinkle of salt. Mix until well combined and set aside. 
2. Preheat your airfryer on 180C (350F) for 2 minutes or preheat your oven on 200C (390F) 
3. Slice the ends off the zucchini and then slice the zucchini down the middle to create two long “boats”  from each zucchini. Using a teaspoon, scrape out a little out of the zucchini flesh to create an indentation in the zucchini and then place them in the air fryer and cook for 4 minutes or place in the oven and cook for 8 minutes. 
4. Remove the boats from the fryer or oven, load up the indentations with the raw chicken mixture, and place back into the air fryer for 5 minutes or back into the oven for 5-8 minutes. 
5. Remove from the oven when cooked and golden, and sprinkle with a little more salt and pepper and the remaining fresh herbs.