How to make
Wash the zucchini and without peeling, cut it crosswise into equal circle pieces, which are about 1.8″ (4-4.5 cm) high/thick.
Season with salt and spread each side of the pieces with olive oil and place them on a greased or lined with baking paper baking tray. Bake at 390°F (200°C) for 15 minutes and turn them for the same amount of time on the other side. Keep an eye on them just in case. They are ready when they aquire a golden color.
Take them out and leave them to cool slightly while you prepare the filling.
Cut the chicken fillet into thin strips, season it with curry, black pepper and a little salt and cook it in heated two or three tablespoons of olive oil over a high heat.
As soon as the meat turns white, immediately remove it from the heat and sprinkle it with the spicy paprika flakes and parsley.
Remove the core from the semi-chilled zucchini, by leaving 4 mm of the edges. The core is soft and comes out very easily, add it to the chicken and just mash it, it will blend with the meat.
Mix well and fill the zucchini with the filling. Sprinkle with grated mozzarella and place them back into the oven to bake for a short time, until the mozzarella melts.
Serve them warm.
Enjoy your meal!
