Stuffed Dutch Zucchini

Dutch Zucchini Stuffed with Chicken and Mushrooms

The Dutch zucchini, with its round shape and delicate petals, is a true culinary treasure. This vegetable combines aesthetic beauty with a unique taste, making it ideal for stuffing. Its origins are fascinating, being cultivated both in the Netherlands and in many corners of the world, including Romania. In this recipe, we will enjoy a Dutch zucchini stuffed with a delicious combination of chicken and mushrooms, perfect for a light and healthy dinner.

Preparation time: 15 minutes
Baking time: 45 minutes
Total time: 1 hour
Servings: 2-4 servings

Ingredients

- 1 Dutch zucchini (approximately 500-700 g)
- 200 g chicken breast, diced
- 200 g canned mushrooms (or fresh, if you prefer)
- 1 egg
- 1 small onion, finely chopped
- 2-3 cloves of garlic, crushed
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon powdered rosemary
- Olive oil, for sautéing

Preparation instructions

1. Preparing the zucchini
Start by washing the zucchini well under cold running water. Using a sharp knife, cut a lid off the top of the zucchini, being careful not to cut it completely so that it remains attached. Use a spoon to scoop out the seeds and flesh, leaving a thickness of about 1 cm. Sprinkle a little salt inside the zucchini to help remove excess water.

2. Preparing the filling
In a pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and crushed garlic, sautéing for 2-3 minutes until translucent. Add the diced chicken breast and cook until it turns white and is cooked through, about 5-7 minutes. If using fresh mushrooms, add them now and cook everything together. If using canned mushrooms, add them at the end of cooking the chicken breast.

3. Final mix
Once the chicken is cooked, transfer the mixture to a food processor. Add the egg, chopped parsley, powdered rosemary, salt, and pepper to taste. Blend everything until you achieve a homogeneous mixture, but not too fine. The slightly grainy texture will add a special touch to the dish.

4. Stuffing the zucchini
Carefully fill the zucchini with the meat and mushroom mixture using a spoon. Make sure the filling is well compacted, but do not force it too much. Place the lid back on top of the zucchini.

5. Baking
Place the stuffed zucchini in a baking dish. Cover it with aluminum foil and place it in the preheated oven at 180°C. Bake for 40 minutes. In the last 5 minutes, remove the foil to allow the zucchini to brown slightly, which will enhance the flavor.

6. Serving
After it has cooled slightly, transfer the zucchini to a serving platter. Cut a petal to reveal the delicious filling inside. This dish looks fantastic on the table, and for an extra burst of flavor, serve it with Greek yogurt or a yogurt sauce with dill. This will add a fresh and refreshing note.

Tips and useful advice

- Choosing the zucchini: Look for zucchinis with smooth skin and no spots. This will ensure a pleasant texture and better taste.
- Variations of the filling: You can experiment with different types of meat, such as turkey or pork, or even vegetarian options like feta cheese and vegetables.
- Enhancing flavors: Add herbs of your choice, such as thyme or basil, to customize the filling to your taste.
- Serving: This dish pairs perfectly with a fresh green salad or a side of rice, which will complement the flavor of the stuffed zucchini.

Nutritional benefits

Zucchini is a nutrient-rich vegetable, low in calories and an excellent source of vitamins, minerals, and antioxidants. Chicken breast is a lean protein, great for maintaining a healthy diet. Mushrooms add fiber and vitamin D, contributing to a strong immune system. This dish is not only tasty but also nutritious!

Frequently asked questions

- Can I use regular zucchinis?
Yes, but the baking time will vary, as regular zucchinis have thinner skin and cook faster.

- How can I store the stuffed zucchini?
You can keep leftovers in the fridge in an airtight container for 2-3 days. Reheat in the oven or microwave before serving.

- Can it be frozen?
Yes, the stuffed zucchini can be frozen, but it is recommended to freeze it before baking. After it has been stuffed, wrap it tightly in plastic wrap and place it in the freezer.

I hope this recipe for Dutch zucchini stuffed with chicken and mushrooms will delight you and become a staple in your kitchen. Experiment, adapt it to your own preferences, and most importantly, enjoy every bite! Enjoy!