chicken stuffed zucchini
(1 rating)
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We were Blessed with a large harvest this past summer of Zucchini. Coming up with ways to use these family favorites is always fun and creative. I make them ahead and freeze in vacuum bags.
(1 rating)
yield
4 -6
prep time
30 Min
cook time
45 Min
Ingredients For chicken stuffed zucchini
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4- 6 mdzucchini whole.
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2-3chicken breast halves, skinless and boneless
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1red pepper roasted and chopped
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1 lgonion
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1 cbechamel sauce or white gravy or cream of mushroom soup
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1 Tbsproasted garlic
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1/2 csun dried tomatoes chopped fine
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1 cbread crumbs, fresh
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1 cfresh flat leaf parsley chopped
How To Make chicken stuffed zucchini
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1Preheat oven to 350 degrees.Cut Zucchini lengthwise in halves. Prepare a glass rectangular baking dish with olive oil coated on the bottom and edges. Place zucchini "boats" in baking casserole Leaving room around each. Set aside.
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2In Mixing bowl Add Scooped pulp from Zucchinis, all remaining ingredients and mix together. Stuff boats with mixture. Bake for 45 minutes or till lightly golden. You may want to sprinkle grated cheese (I use Vermont Cheddar when available).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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