Chicken Stuffed Zucchini

by

Tenina Holder

POSTED November 26, 2018 (LAST UPDATED October 14, 2020)

Serves

10

Total Time

25mins

Calories

83

A very delicious little bite that will serve you well all through the party season. Filling mixture also works quite well when fried, though delicate!

recipe-image

    INGREDIENTS


  • Scallion icon
    Scallion

    1 (about 15 g)finely chopped

  • Lime icon
    Lime

    1 (about 100 g)zest of

  • Ground chicken icon
    Ground chicken

    150 g (about 1 ¼ cups)

  • Cilantro icon
    Cilantro

    1 cup (about 29 g)

  • Chili sauce icon
    Chili sauce

    2 tablespoons (about 34 g)

  • Tamari icon
    Tamari

    2 tablespoons (about 36 g)

  • Egg white icon
    Egg white

    1 (about 30 g)

  • Sea salt icon
    Sea salt

    as needed

  • Black pepper icon
    Black pepper

    as needed

  • Coconut cream icon
    Coconut cream

    50 g (about 2 ⅝ tablespoons)

  • Zucchini icon
    Zucchini

    4 (about 780 g)

  • Kaffir lime leaves icon
    Kaffir lime leaves

    2 (about 1 g)shredded

    METHOD


  • 1. Add ground chicken, cilantro, scallion, lime, chili sauce, tamari, egg white, sea salt and black pepper to the TM5 bowl
  • 2. Blend and continue - approx 7 sec, speed 7
  • 3. Scrape down sides of TM5 bowl
  • 4. Pour coconut cream into the filling while machine is running
  • 5. Blend - approx 5 sec, speed 5
  • 6. Chill in fridge - approx 30 min
  • 7. Add zucchini to a clean cutting board
  • 8. Slice into rounds
  • 9. Scoop
  • 10. Stuff filling into vegetables
  • 11. Transfer vegetables to varoma tray
  • 12. Steam - approx 15 min, Varoma, speed 4
  • 13. Serve
  • 14. Garnish with kaffir lime leaves

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