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Stuffed Chicken with Baby Marrow

Juicy Chicken mince Stuffed in Baby Marrow, baked with mozzarella, and served with a fresh Rocca salad

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Black pepper | Mixing bowl | Cooking pot | Chopping board | Knife | Cooking pan | Wooden spoon

Cooking Instructions


Step 5 : Make the Salad

For the salad, halve the cherry tomatoes and shave the parmesan. Toss rocket leaves with cherry tomatoes and parmesan, then drizzle with balsamic glaze.

280 g Chicken Breast
5 g Turmeric Powder
6 g Ginger Powder
6 g Corn Starch
180 g Basmati Rice
20 g Lemon Grass
400 ml Coconut Milk
120 g Red Onion
70 ml Tamari Soy Sauce
10 ml Rice Vinegar
10 g Honey
60 ml Water
140 g Red Bell Pepper
20 g Jalapeno Peppers
20 g Thai Basil



Step 1 : Prep the Ingredients

Begin by peeling and finely chopping the white onion and garlic; then, finely chop the basil leaves. Halve the baby marrow lengthwise and remove the seeds.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Simmer the Sauce

Stir in the tomato sauce and vegetable stock, adding the chopped basil. Season with 1/2 teaspoon of salt and a pinch of black pepper, then simmer on low for 10 minutes.

Step 2 :Sauté the Chicken

In a pan over medium heat, warm 1 tablespoon of olive oil. Sauté the onion and garlic until translucent. Add the minced chicken, season with salt and pepper, and cook until golden brown, about 7 minutes.

Step 4 : Bake the Chicken

Fill the zucchini halves with the chicken mixture, top with cream and shredded mozzarella, and bake on a tray in a preheated oven at 200°C/400°F for 20-25 minutes.

Step 6 : Serve and Enjoy!

Serve the baked zucchini alongside the baby Rocca salad, garnished with balsamic glaze.


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