Can I use zucchini instead of zucchini?

Yes, zucchini (green zucchini) is firmer and has less water, so you may not need to squeeze it as much. The flavor is milder.

Can I make it without an egg?

The egg binds the zucchini mixture. Substitute with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, or 50g of cream cheese. The texture will be less firm.

How long should I bake them?

30 minutes at 200°C (400°F) is optimal. For larger cups, extend to 35 minutes. Check for a golden cheese crust.

Zucchini Cups with Chicken Filling

Name: Zucchini Cups with Chicken Filling
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Zucchini — 300 g; Chicken fillet — 500 g; Chicken egg — 55 g; Semi-hard cheese — 100 g; Salt — 2 g

45min

957g

Nutrition per 100g

111

These zucchini cups with chicken filling are a real game-changer for anyone seeking a delicious and healthy meal. Crispy zucchini crust, tender chicken, and melted cheese create a perfect balance of flavors. Baked without extra fat, they always turn out great. At just 111 calories, you can enjoy a full dinner without guilt.

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WHAT YOU WILL NEED

From ingredients

5 products

Base

Zucchini300 g

Chicken egg55 g

Filling

Chicken fillet500 g

Semi-hard cheese100 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

The secret is properly prepped zucchini: grate it, squeeze out excess moisture, and mix with egg to create sturdy cups that won't fall apart. Dice the chicken and season it well. The cheese topping adds a golden, appetizing crust. Follow these steps for a perfect meal every time.

Step 1

Prep the Zucchini

Wash and peel the zucchini if the skin is tough. Grate coarsely, then squeeze out excess liquid with your hands or a cloth. Add the egg, season with salt, and mix well.

Step 2

Prep the Chicken

Cut the chicken fillet into small cubes (½ inch), season with salt, pepper, and your favorite spices.

Step 3

Shape the Cups

Grease silicone or metal molds (if not using silicone). Press the zucchini mixture along the bottoms and sides to form cups. Fill each with the chicken mixture.

Step 4

Add Cheese

Grate the cheese coarsely and sprinkle over the tops of the cups.

Step 5

Bake

Preheat the oven to 200°C (400°F). Place the molds on a baking sheet and bake for 30 minutes until the cheese is golden and the chicken is cooked through.

Step 6

Serve

Let the cups rest for 5 minutes, then carefully remove from the molds. Serve hot with a side salad or vegetables. Enjoy!

CHEF'S TIP

Squeeze Zucchini Thoroughly

After grating, squeeze the zucchini with your hands or through a cheesecloth. Excess moisture is the main reason the cups fall apart.

Use Silicone Molds

Silicone molds are ideal — they don't require greasing and release easily. If using metal, grease them well with oil.

Dice Chicken Small

Cut the chicken into ½-inch cubes so it cooks through in 30 minutes and stays moist. Don't over-season to keep the zucchini's delicate flavor.

Try Different Cheeses

Swap semi-hard cheese for mozzarella for a gooey texture, or Parmesan for a sharper taste. Add fresh herbs to the filling for extra freshness.

SUBSTITUTIONS

Add your taste

With Turkey Instead of Chicken Replace chicken with turkey breast — it's equally lean and flavorful. Baking time stays the same.
With Mushrooms Use finely chopped sautéed mushrooms instead of chicken for a hearty vegetarian version.
Add Bell Pepper Add diced bell pepper to the filling for extra color and juiciness.
Bake as a Casserole Without Molds If you don't have molds, spread the zucchini mixture on a baking sheet, shape edges, top with chicken and cheese, and bake as an open casserole.

HOW TO STORE

How to Store Zucchini Cups with Chicken

Cool the cups to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freezing is not recommended — zucchini becomes watery upon thawing.

GOOD TO KNOW