Baked zucchini stuffed with chicken

Ingredients

• 30 ml oil
• 1 medium onion (150 g)
• 3 green onion stalks (30 g)
• 1 medium carrot (80 g)
• 1 medium zucchini (350 g)
• 1 tablespoon kapia pepper paste
• 1 medium bell pepper (150 g) optional
• 300 g chicken breast
• 3 medium tomatoes (450 g)
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 100 g Delaco sandwich cheese

Preparation

1. Pat the chicken breast dry with paper towels and cut it into small cubes. Cut the zucchini lengthwise, scoop it out and set aside some of the flesh, without seeds, diced; grate the carrot, and chop the onion and green onion stalks. 2. Heat 30 ml of oil in a large skillet. Add the onion and green onion stalks and cook for 5 minutes, until softened. 3. Add the grated carrot and zucchini flesh to the skillet and cook for 2 minutes. Add the kapia pepper paste and, if using, the diced bell pepper; cook for 5 minutes more, until the vegetables soften. 4. Add the chicken breast and cook for 7 minutes, stirring, until opaque. Blend the tomatoes, pour them into the skillet and add 1 teaspoon of salt and 1/4 teaspoon of pepper; let the filling simmer for 8 minutes, until the liquid reduces. 5. Heat the oven to 180°C. Arrange the zucchini halves on a parchment-lined baking tray, fill them and press the filling down gently. Bake for 35 minutes, until the zucchini softens. 6. Finely grate the cheese, sprinkle it over the zucchini and bake for 5 minutes more, until melted. Serve warm.