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Chicken-Stuffed Zucchini
Date added: December 1, 2007
- Servings: 4 change
- Calories per serving: 175
- Prep time: 20
- Cook time: 15
Ingredients
- 4 squash, zucchini, w/skin, fresh, med
- 3/4 pound chicken, breast, diced, grilled
- 1 cup peppers, bell, red, sweet, fresh, chpd
- 1/2 cup tomato chopped
- 1/4 cup cheese, parmesan, fresh, shredded
- 1 tsp Italian herb seasoning
Recipe Method
1. In a Dutch oven or large saucepan cook whole zucchini in a large amount of boiling, lightly-salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4-inch thick shells.
2. For filling, in a medium bowl stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese and the Italian seasoning. Spoon filling into zucchini shells. Place in a shallow baking dish. Sprinkle with the remaining 2 tablespoons of cheese.
3. Bake in a 400 F. oven for 10 to 15 minutes or until heated through
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 175 | 9% |
| Fat 4g | 7% |
| Cholesterol 50mg | 17% |
| Sodium 546mg | 23% |
| Carbohydrates 12g | 9% |
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