Stuffed zucchini and chicken

Directions

1. Preparing the filling: Chop the parsley, onion, tomatoes, and one onion, then add the rice, along with salt and pepper. ≈ 8 min
2. The zucchini is washed and emptied of its insides. ≈ 3 min
3. The zucchini is filled with the mixture, but not completely filled, leaving space for the rice to expand. ≈ 10 min
4. Season the chicken with black pepper, ginger powder, and fry it in butter (4 minutes per side, starting with one side, then 3 minutes on the other). ⏱ 4 min
5. Next, season them with salt. ≈ 2 min
6. Slice the remaining onion into rings. ≈ 8 min
7. In a large bowl, arrange the onion rings, then cover them with the grilled meat. ⏱ ≈ 10 min
8. Next, add the stuffed zucchini on top of the meat, then pour in enough water or broth to cook the rice. ⏱ ≈ 18 min
9. Add two tablespoons of olive oil, and season with salt and black pepper. ≈ 2 min
10. Cover the entire mixture with a small plate to prevent it from evaporating, then cover the container. ≈ 3 min
11. Let the mixture simmer over low heat for 25 minutes (after the water has started to boil). ⏱ 25 min