Split Zucchinis with Chicken Filling

(Tavuklu Kabak Karnıyarik)

2 medium zucchinis
Extra virgin olive oil
Salt
pepper
1/4 cup water + 1 tbsp crushed tomatoes

Filling:
1/2 cup chicken breast and legs, boneless, skinless, sliced
1 small onion, sliced
1-2 garlic cloves, sliced
1 large tomato, peeled, diced
2-3 mushrooms, cleaned, sliced
1 tsp red pepper paste
4-5 tbsp extra virgin olive oil
1/2 tsp oregano
1/2 tsp paprika
Salt
Pepper

Topping:
2 tbsp mozzarella cheese, grated

To prepare the filling; in a medium-size pot, saute the onion with olive oil for 2-3 minutes. Add the chicken and garlic, continue to saute. When the smell of garlic comes out add the rest of the filling ingredients. Cover and cook until chickens are tender at medium-low heat.

Meanwhile, peel the zucchinis. Make a room with the tip of a small knife at the top. Remove and discard the seeds with a teaspoon (picture). Season with olive oil, salt and pepper. Arrange the zucchinis in an oven proof dish. Preheat the oven 400 F (190 C). Cook for about 25 minutes.

Fill the zucchinis equally with the filling using a teaspoon. Sprinkle the grated cheese over the tops. Drizzle a little bit olive oil all over. Mix the 1/4 cup water with crushed tomatoes, pour into the casserole dish. Put it back into the oven. Cook until the cheese melted and the tops are light golden.

Serve the Split Zucchinis with Chicken Filling with Pilaf with Orzo or Tomato Pilaf and homemade yogurt as a light lunch:)

2 servings.