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Boil baby zucchini halves in boiling water for 8 minutes or until it’s halfway cooked. Cool under cold water and strain. Core the pulp of baby zucchini halves using a teaspoon and arrange them on a tray. (Chop the zucchini pulps and set them aside too).
Warm olive oil in a medium non-stick saucepan and sauté onion until tender; Add mushroom and chicken and sauté for 3 minutes then add yellow bell pepper and the chopped zucchini pulps and stir.
Add the sliced black olives and season with black pepper, oregano and chopped parsley. Stir and remove from heat.
Fill the baby zucchini halves with the prepared filling and set them aside.
For the sauce:
Place in a medium saucepan the tomato pureed, garlic, tomato paste, and MAGGI Less Salt Chicken Stock cubes. Bring to boil. Simmer over a low heat for 5 minutes.
Pour the prepared sauce over a large baking dish and arrange the zucchini over. Sprinkle the cheese over each filled zucchini halves and bake in a 250˚C oven for 10 minutes or until cheese becomes golden in color.
Per Portion of 300g
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