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
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4- 6 mediumzucchini 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 largeonion
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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
- 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. - 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).
