This recipe for chicken and zucchini cocotte is a filler used to make stuffed courgettes and like the other day I took advantage of me left over to fill these cocottes.
Ingredients for four cocottes:
- 300 g ground chicken breast
- 2 medium zucchini
- 1 large onion
- 3 cloves garlic
- 4 tablespoons tomato crushed (maybe pot)
- 3 outbreaks (marjoram)
- 1 teaspoon nutmeg
- 1 teaspoon curry powder (optional)
- 1 large egg or two small
- 100 g of cheese to melt
- Salt and pepper to taste
- Extra virgin olive oil
How do cocotte recipe for chicken and zucchini
Clean the zucchini and cut them very small squares. Book. Clean and slice the onion finite. Peel the garlic cloves and cut them very small.
Put some oil in a large skillet, heat and pour the shredded chicken, stir, add a little salt and a little curry, stir. Put the onion, fry a little and add the zucchini. Continue to stir and cook about 15 minutes.
Add the crushed tomatoes, marjoram, nutmeg, salt and pepper, stir well and turn off heat, let cool slightly.
Beat eggs and egg and add to the preparation, stir well.
Lubricate the cocottes and fill them with the preparation. Place over cheese Bake in preheated oven at 170 ° C for 30 minutes or until golden.
Note: You can change the chicken for canned tuna to the natural or extra virgin olive oil. You can add some chopped walnuts or pine nuts.