Quantities may vary depending on each person
- FOR THE ZUCCHINIS
- 2 zucchinis
- 1/2 of an onion
- 1 tablespoon of vegetable or canola oil
- 1 small clove of garlic
- 1 small chicken breast
- Oregano, pepper, salt, cumin to taste
- Cheese to melt, can be mozzarella or some other buttery type
- FOR THE POTATOES
- 1 potato per person
- Olive oil
- 1 teaspoon of butter
- FOR THE SAUCE
- 3 tablespoons of mayonnaise, plus 1 tablespoon of bell pepper strips (commercially sold on flasks, in brine)
- Chopped parsley
- In a large pan with hot water, cook the zucchinis for 15 minutes.
- Remove the zucchinis from the water, cut off their tops, and carefully scrape off the insides until they get somewhat hollow.
- Chop the pumpkin insides (that were just removed from the step above), and set aside.
- In a skillet with a little bit of oil, fry the chopped onion for about 3 minutes, add the garlic and the chicken (that has been diced into small squares), season with oregano, pepper, salt and cumin to taste.
- Cook for about 8 minutes and add the zucchini insides that we set aside before. Mix well and cook for another minute. Rectify (make sure it is well flavored).
- Stuff the zucchinis with this mix, and finally cover with some type of cheese.
- Bake in a preheated oven at 350°F (180°C) for about 4 minutes.
- For the potatoes, they must keep their skins. Wash and dry them well.
- Then cut the potatoes in slices, but don’t go all the way, so that the potato slices stay together, as shown in the pictures. Pour some olive oil over the potatoes, salt and pepper also, and finally place small pieces of butter on top of each potato. You may also use cheese if desired.
- Bake for about 30 minutes at 400°F (200°C). Before removing the potatoes from the oven, check whether the potatoes are actually cooked and (ideally) crisp.
- For the sauce, mix the mayonnaise with the red bell pepper in a blender (or similar). That should create a smooth sauce. Decorate with chopped parsley before serving.
- Prep Time: 30 mins
- Cook Time: 15 mins