We’ve reached “Z” in our Ingredients Alphabet experiment. OK we’d usually call the Zucchini Courgettes here, but a bit of artistic license….
Ingredients:-
The meat from 2 cooked Chicken thighs, shredded
1 large Zucchini each
Grated Cheese
Seasoned (Gluten free) Breadcrumbs
Grated Italian style Cheese
1/2 a tub of Garlic and Herb Quark
Finely chopped Mushrooms
Finely chopped Onion
Method:-
(1) Cut the Zucchini in half and scoop out the seeds to make an odd little green boat.
(2) Sautee the Onions in Garlic Butter until softened.
(3) Add the chopped Mushrooms.
(4) Season with Salt, Pepper and mixed Herbs.
(5) Add the Chicken and mix well.
(6) Add the Quark.
(7) Fill the Zucchini.
(8) Place in the oven at 180c for 20 minutes.
(9) Sprinkle with grated Cheese, Italian style Cheese and Breadcrumbs.
(10) Put back in the oven for a further 10 minutes.
(11) Place in the grill to crisp up.
The filling can be anything you have available really, but this combination was really taste. We served ours with a few chips and some Lacto Fermented Red Cabbage.
In a previous life…. Well in two previous lives, one at the Bistro and one at the Pub in Acomb, Sue’s Bangers ‘N’ Mash has been a menu mainstay. Simple but tasty ‘Pub Grub’.
The Bangers were on special offer at the local supermarket at £1 for a pack of six. A couple of mashed spuds, an Onion for the gravy, some frozen Peas and the jobs a good ‘un.
I’m pretty sure nobody needs a recipe of this?
© 2026 Eat Well on UC