4 large zucchinis, cut lengthwise
350 g boneless chicken
1 small piece of breakfast ham
1 egg
salt and black pepper to taste
1 tablespoon English seasoning
2 tablespoons chopped fresh parsley
2 tablespoons olive oil or vegetable oil
1 tablespoon dry white wine
4 large zucchinis, cut lengthwise
350 g boneless chicken
1 small piece of breakfast ham
1 egg
salt and black pepper to taste
1 tablespoon English seasoning
2 tablespoons chopped fresh parsley
2 tablespoons olive oil or vegetable oil
1 tablespoon dry white wine
Trim the ends off the zucchinis, removing the stems
Using a spoon, scoop out the insides of the zucchinis, leaving about 1 cm thick shells
Reserve the scooped-out pulp
Place the chicken breast in a blender or food processor and pulse until finely chopped
Crumble the breakfast ham into small pieces
Soak the ham in water to rehydrate it, then squeeze out excess moisture and set aside
In a bowl, combine the chicken, reserved pulp, egg, salt, black pepper, English seasoning, and parsley
Mix well
Sprinkle salt and pepper on the zucchini shells
Use a fork to carefully pierce the insides of the zucchinis, making sure the filling will adhere
Fill each zucchini with the chicken mixture and press gently to secure
Place the stuffed zucchinis in a refractory dish coated with a little olive oil, leaving some space between them
Brush with a bit more olive oil
Preheat oven to hot (250°F)
Bake the zucchinis for 35-40 minutes
After 20 minutes of cooking, brush with dry white wine
Serve in 4-6 portions.
