crumbly stuffed zucchini

Ingredients for 2 servings:

• 2 zucchini, or one large one, quartered
• 150 g low-fat cream cheese
• 80 g chicken breast – cold cuts
• 3 tomatoes, dried (not in oil)
• 1 onion(s), small
• 2 garlic cloves
• 1 tbsp parsley, chopped
• 1 tbsp extra virgin olive oil
• herbal salt
• Pepper, freshly ground
• olives
• Walnuts
• Cashew nuts
• 400 g tomatoes, chopped
• some herbal salt
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with cream cheese and chicken breast, suitable for SIS and low carb diets

Peel the onions and garlic, finely dice the onion, and press the garlic through a press. Cut the tomatoes and sliced ​​chicken breast into small cubes. Mix everything with the cream cheese, parsley, and olive oil. Season generously with pepper and herb salt. Halve the zucchini and hollow out the insides. Spread the filling. Place 1 cashew, 1 olive, and 1/2 a walnut on each zucchini half. Place the tomatoes in a pan, mix with a little herb salt and the olive oil, add the zucchini, and braise with the lid closed for about 15 minutes. Of course, this can also be prepared in the oven, but I can’t comment on the temperature or cooking time.