Chicken Stuffed Zucchini
By
theresa ruggles
@LadyTea
1
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.
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
- 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. - 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).
