- 8 medium baby zucchini or 750 g, washed and cut into halves
- 1 tablespoon Olive oil
- 1 medium Onion or 125 g, coarsely chopped
- 1 cup Mushrooms or 100 g, coarsely chopped
- 150 g skinned chicken breast fillets , cut into small cubes
- 1 small Yellow bell pepper or 100 g, coarsely chopped
- 1.5 tablespoons Black olives sliced
- 0.58 g ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley , finely chopped
- For the sauce:
- 4 medium Tomatoes or 600 g, peeled and pureed
- 2 cloves Garlic crushed
- 2 tablespoons Tomato paste
- 2 cubes MAGGI Less Salt Chicken Stock
- 30 g Parmesan cheese or ¼ cup grated
Baby Zucchini and Chicken Gratin
INGREDIENTS
Baby Zucchini and Chicken Gratin with
Baby Zucchini and Chicken Gratin with 
- 8 medium baby zucchini or 750 g, washed and cut into halves
- 1 tablespoon Olive oil
- 1 medium Onion or 125 g, coarsely chopped
- 1 cup Mushrooms or 100 g, coarsely chopped
- 150 g skinned chicken breast fillets , cut into small cubes
- 1 small Yellow bell pepper or 100 g, coarsely chopped
- 1.5 tablespoons Black olives sliced
- 0.58 g ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley , finely chopped
- For the sauce:
- 4 medium Tomatoes or 600 g, peeled and pureed
- 2 cloves Garlic crushed
- 2 tablespoons Tomato paste
- 2 cubes MAGGI Less Salt Chicken Stock
- 30 g Parmesan cheese or ¼ cup grated
NUTRITIONAL INFORMATION
Baby Zucchini and Chicken Gratin with
Baby Zucchini and Chicken Gratin with
- Energy 169 (Kcal)
- Protein 14 (g)
- Carbohydrate 18 (g)
- Total Fat 6.2 (g)
HOW TO PREPARE
Baby Zucchini and Chicken Gratin with
Baby Zucchini and Chicken Gratin with
1
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).
2
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.
3
Add the sliced black olives and season with black pepper, oregano and chopped parsley. Stir and remove from heat.
4
Fill the baby zucchini halves with the prepared filling and set them aside.
5
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.
6
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.
REVIEWS
Baby Zucchini and Chicken Gratin with
