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Chicken Stuffed Zucchini

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  Zucchini 2 Medium, halved lengthwise
  Chicken breasts 2 , minced
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Tablespoon
  Tomato 1 , chopped
  Parsley 1 Tablespoon, chopped
  Basil 1⁄4 Teaspoon
  Tomato juice 1 Can (10 oz)
  Onion 1 , chopped
  Mustard 1 Tablespoon
  Chili powder 1 Teaspoon
  Vinegar 1⁄4 Teaspoon
  Garlic powder To Taste
  Paprika 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Remove pulp from zucchini; chop and set aside.
Parboil zucchini shells in boiling water to cover for 1 minute.
Drain and place in shallow baking dish.
In a pan, saute chicken, onion and garlic in olive oil for 2 minutes.
Add chopped zucchini pulp, tomato, parsley, salt, basil, and pepper.
Saute for about 5 minutes until zucchini is tender.
Spoon into shells.
Bake at 350° C for 10-15 minutes or until shells are tender.
Sprinkle with chopped parsley, if desired* Serve with barbeque sauce.
For the barbecue sauce Combine all ingredients.
Bring to a boil, then lower heat and simmer until thick.

Recipe Summary

Main Dish

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Chicken Stuffed Zucchini Recipe