Chicken Stuffed Zucchini Recipe

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Chicken Stuffed Zucchini

theresa ruggles

By
@LadyTea

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.


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

45 Min

Ingredients

4- 6 medium
zucchini whole.
2-3
chicken breast halves, skinless and boneless
1
red pepper roasted and chopped
1 large
onion
1 c
bechamel sauce or white gravy or cream of mushroom soup
1 Tbsp
roasted garlic
1/2 c
sun dried tomatoes chopped fine
1 c
bread crumbs, fresh
1 c
fresh flat leaf parsley chopped

Directions Step-By-Step

1
Preheat 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.
2
In 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).

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy