Chicken Stuffed Zucchini

Chicken Stuffed Zucchini

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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.

Rating:

★★★★★ 1 vote

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

How to Make Chicken Stuffed Zucchini

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).

Printable Recipe Card

About Chicken Stuffed Zucchini

Course/Dish: Chicken



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