Zucchini Stuffed with Chicken Breast and Tomato Salad

Instructions:

1. Wash the zucchini thoroughly and cut it in half. Scoop out the seeds with a teaspoon. Sprinkle with salt and let it sit for half an hour while preparing the filling.

2. Cut the turkey breast into small cubes, season with salt and pepper. Heat 3 tablespoons of oil in a pan, add the meat cubes, and stir-fry until they turn white. Then, add the finely chopped onion and cook together until both the meat and onion are golden brown. Press the garlic over it and sprinkle with a little marjoram, stirring it all together.

3. Place the zucchini "boats" in a small baking dish lined with parchment paper, after draining off any liquid that formed due to the salt. Spread a thin layer of Greek yogurt on the bottom of the zucchini, then add the meat cubes. Drizzle more yogurt on top of the meat. Sprinkle the grated cheese on top and garnish with dried basil.

4. Place in a preheated oven and bake at medium temperature until the cheese on top is golden brown. It takes about 20-25 minutes.

5. The tomato salad: Dice the onion and place it in a small bowl. Add salt, sprinkle with sugar, and pour the vinegar over it. Finally, mix in the finely chopped parsley. Let it sit for half an hour.

6. Cut out the cores of the tomatoes, slice them into rounds, and place them in a salad bowl. Pour the marinated  onions over the tomatoes, add 1 dl (0.4 cups) of water, and mix gently to avoid crushing the tomatoes. Chill in the refrigerator for at least 2 hours to allow the flavors to meld.

7. Serve the stuffed zucchini with the tomato salad.