Wash and prepare the courgettes, tomato and garlic. Halve the courgettes lengthways, carefully scoop out the insides and chop the flesh finely.
Cut the chicken breast fillet into small pieces. Finely dice the tomato and garlic, drain the mozzarella and tear or cut it into small pieces.
Gently heat a little olive oil in a frying pan and fry the chicken breast fillet briefly for 3–4 min. Add the courgette flesh, tomato, garlic and Italian herbs and cook everything gently for a few minutes.
Season the mixture with salt and pepper and spoon it into the hollowed-out courgettes. Scatter the mozzarella on top.
Put the stuffed courgettes in a baking dish and bake in the oven at 200 °C (180 °C fan) for 20–25 min until the courgettes are soft and the mozzarella has melted and turned golden brown.
Serve hot. A green salad goes well with it, or simply a little fresh parsley on top.
Good to know
When you want something warm, hearty and simple, these courgette boats are just right. No fuss, and they still look great on the plate.
Swaps
Chicken breast fillet → turkey breast (similar protein content and usually just as lean); mozzarella → feta made from sheep's and goat's milk (more calcium, stronger flavour); beef tomato → pepper (more vitamin C and a bit more bite); olive oil → ghee (heat-stable, no seed oil).
Allergens
Contains milk from the mozzarella. Usually well suited to children if mildly seasoned, and no problem during pregnancy as long as the chicken is cooked through and the mozzarella is made from pasteurised milk.
