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Main dishes
Zucchini Boats with Chicken and Tom Yum Sauce
A creative hot dish featuring zucchini halves stuffed with tender chicken, mushrooms, and aromatic coconut tom yum sauce, topped with melted cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the zucchini in half lengthwise and carefully scoop out some of the flesh to create boat-shaped shells.
2
Sauté the chicken breast with red onion, bell pepper, and mushrooms on MANUAL mode at 185°C. Season with salt and black pepper to taste.
3
Finish by stirring in the tom yum paste and coconut milk until well combined.
4
Fill the zucchini boats with the prepared filling and transfer them to the Grandshef bowl.
5
Cook on BAKE mode at 180°C for 10 minutes.
6
Two minutes before the end of cooking, top with suluguni cheese and let it melt through.
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