Chicken Stuffed Zucchini

Preheat the oven to 356 °F (180 °C).

Cut the zucchini in half. Remove the seeds from the zucchini and boil it for 5 minutes. Set the seeds aside.

Separately, chop the tomato with the garlic and cut the chicken into pieces.

Heat the olive oil, spread and add the tomato, garlic and a pinch of salt.

Sauté for 3-5 minutes and, once softened, add the chicken.

Cook until the chicken is fully cooked and add the zucchini seeds. Mix and season to taste.

Stuff the boiled zucchini, cover with cheese and bake in the oven until melted.

If using the air fryer, bake at 392 °F (200 °C) for 6-7 minutes.