Chicken Patties on a Zucchini Bed

Place the chicken thighs, onion, egg, salt, pepper, and paprika into the cold-prep bowl. Process on speed 3 for 2 minutes.

Slice one zucchini into 1-cm thick rounds for the bed. Dice the second zucchini finely and squeeze out any excess liquid.

Finely chop the parsley and basil, dividing the herbs in half for the meat mixture and for serving.

Add the diced zucchini and half of the herbs to the prepared meat, and gently mix with a spoon.

Arrange the zucchini rounds in a skillet or baking dish, and brush with half of the mayonnaise.

Shape the meat mixture into patties, place them on top of the zucchini, brush with the remaining mayonnaise, and sprinkle with thyme.

Cook covered for 15–20 minutes at 140 degrees.

Drain the accumulated juices, and sprinkle the dish with grated Cheddar cheese.

Cook uncovered for another 5–7 minutes until the cheese is melted and golden.