Zucchini Stuffed with Buckwheat and Ground Chicken

A quick and easy recipe for homemade stuffed zucchinis. The ingredients for this dish can be found in every housewife's kitchen, it's delicious and hearty. This dish can be classified as healthy and low-calorie food. In general, it has only advantages, I often make this dish during zucchini season. Both young zucchinis (no need to peel them, and you can add the insides to the filling) and slightly overripe zucchinis (in this case we peel them and discard the insides) will work well here.

Zucchinis

1 large

Buckwheat Groats

1 cup (already cooked)

Ground Chicken

1 cup

Egg

1 large

Onion

1 small

Carrot

1 small

Dill

fresh, to taste

Salt

to taste

Black Pepper

ground, to taste

Tomatoes

2 medium

Cheese

1 cup (hard)

Vegetable Oil

for frying

Sour Cream

for serving

To prepare the Zucchini Stuffed with Buckwheat and Ground Chicken, wash the zucchinis, clean them (if necessary), and cut them into pieces about 5 cm long. Use a spoon to remove the insides.

Grate the carrots, finely chop the onion, and sauté everything in a small amount of sunflower oil until soft.

In a bowl, mix all the ingredients for the filling: buckwheat, ground chicken, egg, sautéed onion and carrots. Also, add a little dill, salt, and pepper to taste. Mix well.

Place the prepared zucchinis in a suitable baking dish, lightly greased. Fill the zucchinis with the filling, place a slice of tomato on top, and sprinkle with grated cheese. Cover the dish with a lid (or foil) and bake in an oven preheated to 180 degrees Fahrenheit for about 40 minutes.

5 minutes before they are done, you can remove the lid (foil) to brown the zucchinis on top. Zucchini Stuffed with Buckwheat and Ground Chicken are ready! Serve them with sour cream and herbs.

(5/5)