Zucchini boats with chicken in a delicious sauce

Ingredients for 4 servings:

• 2 large zucchini
• 300 g carrot(s)
• ½ liter vegetable broth
• 200 g chicken breast
• 1 egg(s)
• 3 slice(s) rusk or equivalent breadcrumbs
• 100 g cheese, aromatic, low-fat
• salt and pepper
• n. B. herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

low-fat, low-calorie, low-carb

Grate the carrots, set aside about 80g, and briefly cook the rest in the boiling vegetable stock (about 3 minutes). Wash the zucchini, halve them lengthwise, and hollow them out. I also cut them in half again so they fit in my casserole dish. Add the zucchini core to the cooked carrots and puree everything. Mix the remaining grated carrots with the egg, grated rusk, finely diced cheese, chopped herbs to taste (I like the TK-8 herb mix), and seasoning to form a dough. Cut the chicken breast fillet into very small cubes, add it to the vegetable and rusk mixture, and fill the hollowed-out zucchini with it. Pour some carrot puree into a casserole dish, place the stuffed zucchini on top, and pour over the remaining puree. Cover with aluminum foil. Bake in a preheated oven at approximately 190°C (convection oven) for half an hour, then let it brown for another 15 to 20 minutes without any foil. I learned this recipe during my rehab. Simple, low in calories and fat, healthy, and incredibly delicious, especially for me as a sauce fan. Many thanks to Mölln! A little tip for those who like their sauce a bit chunkier: Add a diced yellow bell pepper to the pureed sauce and bake it with the sauce. 240 kcal per serving.