Stuffed Zuchinni

by Tenina Holder

You’ll be glad to know that this ole version can be easily converted to Thermomix. Go on...I dare you!

I use prawns or chicken for these and as they are done in the steam oven they keep their shape and are easy to serve. If you are not using a steam oven, be careful not to over steam them because the zuchinni will fall apart quite easily if over done! If you are going to steam them on top of a boiling pan of water, I suggest the traditional Bamboo Steamer and in fact you can use these inside the steam oven as well if you like the more authentic feel. Great for serving from too!

Are you following me on FacebookInstagramPinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!


  • 300 g chicken mince
  • 1 small Handful coriander
  • 1 spring onion, finely chopped
  • 1 lime or lemon, zest
  • 2 tbsp sweet chilli sauce
  • 2 tbsp fish sauce
  • 1 egg white
  • Salt and pepper
  • 1/4 Cup coconut cream
  • 4 zucchini, even sizes



Place all ingredients except coconut cream and oil in food processor and blend to a coarse puree.


With motor running add coconut cream in a slow stream and mix until evenly combined.


With motor running add coconut cream in a slow stream and mix until evenly combined.


Scoop out centre of each round of zucchini with Melon Baller


Fill with chilled chicken mixture.


Process in steam oven for 15 minutes.


Can use this mix inside wonton wrappers.


Steam for 15 minutes also and serve with same dipping sauce.


Serve with soy and sweet chilli sauce mixed together.

Community Comments

More Starters

Load more