March 2, 2015

Stuffed zucchini with honey-mustard-curry chicken

Do you like chicken breast marinated in honey, mustard and curry? You will love it stuffed in zucchini boats! See the gluten-free and primal recipe and the ingredients for 4 servings.


Level: medium
Cost: medium
Calories: average

Stuffed zucchini with honey-mustard-curry chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 medium zucchinis
  • 750 g chicken breast
  • 4 teaspoon dijon mustard
  • 5 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon curry
  • 2 tablespoon cooking cream
  • 150 g smoked cheese
  • 3 cloves of garlic
  • salt
  • pepper
Let's get started!
  1. Cut the chicken breasts into little cubes. Prepare the marinade: mix the mustard, honey, olive oil and curry. Marinate the chicken cubes and put aside for 20 minutes.
  2. Preheat the oven to 200°C/390°F.
  3. Wash the zucchinis, if are fresh don’t need to peel, cut them in half and scrap out the seeds of them in a bowl. Season them salt and put them in the oven for 10-15 minutes. Chop the inside of the zucchinis and stir it with the chopped garlic.
  4. Meanwhile the courgettes are baking, fry the chicken breast in a hot pan, add salt and pepper during frying. Add the chopped zucchini. When the meat is almost softened, add 2 tablespoons of cooking cream. Keep cooking it until you get a creamy stew.
  5. Fill the pre-baked zucchini boats with the stew and sprinkle them with grated cheese. Place the stuffed zucchinis on a baking pan and put in the oven for 30-35 minutes, until the zucchini is completely softened and the cheese is melted.
  6. Serve immediately!


One Comment on “Stuffed zucchini with honey-mustard-curry chicken

August 1, 2015 at 10:05 am

You are my new hero. Seriously. I need to get you a cape or something. This looks azmiang! My three favorite things: crust + spinach artichoke dip and zucchini. Wow. Great recipe and thanks for finding a way to justify eating dip’ for dinner!


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