Stuffed Zucchini with Savoie Tomme and Chicken

Ingredients

• 4 pièces Round zucchinis (medium size, washed)
• 1 pièce Onion (peeled and finely sliced)
• 200 g Button mushrooms (fresh or frozen, sliced)
• 300 g Chicken fillets (cut into cubes or strips)
• 150 g Savoie Tomme (raw milk) (cut into small dice, without the rind)
• 2 cuillères à soupe Olive oil (for cooking)
• 1 pincée Salt
• 1 pincée Ground black pepper

Instructions

1. Prepare the ingredients

   Wash the zucchinis, cut off the ends and hollow them out using a spoon. Reserve the tops. Chop the onion, slice the mushrooms and dice or strip the chicken. Cut the Savoie Tomme into small dice.

   Time: PT15M

2. Sauté onion, chicken and mushrooms

   Heat 2 tablespoons of olive oil in a pan over medium heat. Add the sliced onion, sweat for 2 minutes. Add the chicken, brown for 4 minutes without stirring too much. Add the mushrooms, cook another 2 minutes until they are tender.

   Time: PT8M

3. Prepare the stuffing

   In a bowl, combine the sautéed chicken, onion, mushrooms, half of the reserved zucchini flesh, the Savoie Tomme dice, salt and pepper. Mix well until homogeneous.

   Time: PT5M

4. Preheat the oven

   Turn on the oven and preheat to 200 °C.

   Time: PT10M

   Temperature: 200°C

5. Stuff the zucchinis

   Fill each hollowed zucchini with the stuffing, alternating a spoonful of stuffing and a few Tomme dice to create melty layers. Repeat until ingredients are exhausted.

   Time: PT5M

6. Bake

   Arrange the stuffed zucchinis in a baking dish, cover each with its top. Bake for 20 minutes, then remove the tops and continue baking for an additional 10 minutes to brown the top.

   Time: PT30M

   Temperature: 200°C

7. Rest and serve

   Remove the dish from the oven, let rest for 5 minutes before serving so the stuffing sets.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Round zucchinis: Eggplants, Long zucchinis
• Instead of Onion: Shallot, Leek
• Instead of Button mushrooms: Shiitake mushrooms, Oyster mushrooms
• Instead of Chicken fillets: Turkey fillet, Firm tofu
• Instead of Savoie Tomme (raw milk): Comté, Gruyère
• Instead of Olive oil: Sunflower oil, Butter

Equipment Needed

• Chef's knife
• Cutting board
• Non‑stick frying pan
• Mixing bowl
• Wooden spoon or spatula
• Oven‑proof dish (e.g., Dutch oven or gratin dish)
• Oven
• Cooking gloves

Critical Steps — Do Not Skip

• Sauté the chicken until well browned (step 2).
• Bake with cover then uncover to obtain a golden crust (step 6).
• Hollow the zucchinis without piercing the skin (step 1).

Chef Tips from the Video

• Use the small rind part of the Tomme to flavor the cooking broth or the stuffing.
• Drizzle a little olive oil over the top before baking for a beautiful golden color.
• Add a pinch of thyme or Herbes de Provence for more aromatic depth.

Troubleshooting

Storage

Refrigerator: Store the stuffed zucchinis in an airtight container 3 to 4 days.

Freezer: Not recommended, the zucchini texture deteriorates when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing the day before and keep it refrigerated; fill the zucchinis just before baking.
• The zucchinis can be blanched for 3 minutes before stuffing to reduce excess water.