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Zucchini Stuffed with Fried Eggs, Chicken and Tomato
Zucchini Stuffed with Fried Eggs, Chicken and Tomato
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Recipe Details:
Scrambled eggs in zucchini, with chicken and tomato make a perfect diabetic-friendly breakfast. Although this dish is not as simple as regular scrambled eggs, it can surprise the whole family with its delightful taste!
Step 1 Boil the chicken breast in salted water until tender (about 20 minutes after water starts to boil). Step 2 Cut the zucchini in half lengthwise and remove the pulp and seeds with a knife and a teaspoon. Step 3 Preheat oven to 360 F. Grease a baking sheet with a half of the butter. Place the zucchini on a baking sheet and bake in the oven for 10 minutes. Step 4 Cut the boiled chicken and the zucchini pulp into cubes. Step 5 Melt the remaining half of the butter in a frying pan and fry the zucchini pulp until cooked through (about 5 minutes). Step 6 Add chicken to the fried zucchini pulp. Mix well. Step 7 Add paprika and salt if desired. Stir again and turn off the heat. The meat filling for the zucchini is ready. Place it on a plate. Step 8 Stuff half of the zucchini “boat” with the cooked meat filling. Carefully break the eggs. Make sure not to damage the yolk. Pour eggs into the zucchini “boats” one at a time. Step 9 Placed the halved cherry tomatoes on top of the meat filling. Sprinkle the egg and tomato with dried oregano and salt to taste. Step 10 Place the zucchini with egg, chicken and tomato to the oven and bake at 395 F for about 5-7 minutes, so that the egg whites are completely set and the yolk remains liquid. Step 11 Garnish the ready dish with fresh parsley and serve immediately. Enjoy!
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