Zucchini with chicken curry

Preheat the oven to 180°. Cut the zucchini in half and make diamond-shaped cuts and season with salt, pepper and curry (the amounts of spices are to eye, according to taste).

Put the zucchini in the oven for 25 minutes. While the zucchini is cooking, we will make part of the stuffing. Shred the chicken, chop the onion and garlic.

Seal the chicken in the pan with a little EVOO and mash again to make it smaller. With the chicken out of the pan, cook the onion and garlic in the same oil to get the flavor of the chicken.

Add the shredded chicken to the pan. Add salt, pepper, curry and turmeric to taste. Stir to impregnate the flavors well and add a Greek yogurt.

Leave the sauce to cook to the minimum. Remove the zucchini from the oven and empty them with a spoon, the inside of the zucchini we will add to the stuffing. While the sauce is being reduced by the water in the zucchini, cut some soft cheese into thin slices.

Once the sauce is ready, begin to fill the zucchini, put the pieces of cheese on top and put it back in the oven for 10 minutes. Then they will be ready to eat.