Stuffed Courgette with ChickenHoje para Jantar
1 zucchini (not too large)
1 tomatoes (ripe)
shredded mozzarella cheese
1 garlic cloves
soy sauce (1 sp.)
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1Wash the zucchini and cut in half lengthwise.
2Remove the pulp, with the help of a spoon, being careful not to break the shell.
3Chop the onion and the garlic and saute them in the chosen fat.
4Add the tomatoes and let them cook slowly.
5Add half of the zucchini, cut into pieces.
6Drizzle with soy sauce and let it cook a little longer.
7Shred the chicken leftovers and add to stew.
8Taste and see if you need a little salt.
9Preheat the oven to 350ºF.
10Cut a rectangle of aluminum foil big enough to make an envelope.
11Stretch it on the counter and brush it with a little of liquid Becel.
12Stuff the zucchini halves with the stew.
13Season with a little pepper and spread the mozzarella on top.
14Sprinkle with dry oregano.
15Fold the foil in three and transfer the package to a baking tray.
16Bake for 25 minutes.