Zucchini Stuffed with Chicken and Vegetables

Slice the zucchini lengthwise and scoop out the seeds.

Finely chop the chicken fillet and sauté until golden in a hot skillet.

In another skillet, sauté finely chopped vegetables: start with onion and carrot, then add bell pepper and tomatoes. Cook until the vegetables release their juices, about 2–3 minutes over medium heat.

Stuff the zucchini with the vegetables, placing the chicken at the bottom and the vegetable mixture on top. Add a small piece of butter and a pinch of salt to each zucchini boat.

Wrap in foil and bake in a preheated oven for 30–40 minutes, until the zucchini is tender.

Before serving, sprinkle the stuffed zucchini with fresh herbs.

Enjoy your meal!