Stuffed zucchini breasts, baked in the oven

Chop the onion head, and pass the garlic cloves through the press. Combine the onion with garlic and fry in a frying pan with one tablespoon of olive oil for 3 minutes. Peel the zucchini and cut into cubes. Sweet pepper is freed from the seeds and cut into pieces. Then we send the vegetables to the frying pan and fry for another 3 minutes. Remove from heat, sprinkle with grated parmesan, chopped basil, salt and black pepper. Mix all the components of the filling. Chicken breasts are washed, dried and beaten to a thickness of 0.5 cm. We fill the chicken breasts with stuffing, lifting the skin. Next, fry them, skin down, in a frying pan with the remaining oil until a golden crust forms. Spread the breasts on a baking sheet and bake in the oven, preheated to 190 degrees, for 25 minutes. Chicken breasts stuffed with zucchini, ready, bon appetit!