A nice way to make those who don't like zucchini eat it. So pretty, it steals everyone's attention on the table.
12 large zucchinis
3 tbsp oil
1 onion, finally chopped
2 cloves garlic, minced
250g chicken breasts, skinned, boned and cubed
1 can Goody mixed vegetables
1 cup Goody mushrooms
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
1 cup mozzarella cheese, grated
3 tbsp parmesan cheese, grated
1 can Velor cream
3 tbsp parsley, chopped
¼ cup butter
¼ cup flour
9 tbsp Velor powder milk
3 cups water
Salt & pepper
- In a pan, heat oil. Sauté onion and garlic till golden. Add mushroom and chicken, cook for 5 minutes till liquid evaporates. Add mixed vegetables and stir. Add bell peppers, simmer uncovered for 10 minutes. Take off heat. Add cream and season.
- Cook zucchini in shallow boiling water till just tender. Cool slightly. Cut in half lengthwise and core.
- For béchamel: in a pan, melt butter. Add flour and stir for couple of minutes. Dissolve powder milk in water; pour at once while whisking to dissolve all lumps. Whisk occasionally till thicken and bubbly, cook for 2 minutes more. Take off heat and season.
- Fill zucchini boats with chicken vegetables mixture. Place in oven dish, pour some béchamel on each boat and sprinkle with mozzarella parmesan cheese. Bake in moderate oven for 15 – 20 minutes or till golden. Serve hot.