Tuesday, November 9, 2010

{Chicken Stuffed Zucchini}

Back quite a few months ago, while visiting my in laws, I sort of stole a magazine.
When I say stole, I mean I found it in the bathroom and asked (told) my MIL that I was going to take it home. It was a Better Homes and Gardens special edition, packed with lots of easy recipes and since then I've been trying to try different ones.

I am a zucchini lover.....I. Love. Zucchini.
So when I flipped a page and saw a recipe for Chicken Stuffed Zucchini, "Yep", I said to myself, "Gotta try that".

So last week I did.

I'm not big on actually following quantities when it comes to recipes so I'll do my best to recite this well!
I used three zucchinis (it called for four, but there's only two of us eating) and boiled them for five minutes in a large sauce pan. Remove and cool.

I used two medium sized chicken breasts (cut into small pieces), a handful of finely diced onions and one and a bit Roma tomatoes. Combine together and cook through.
Take your sort-of-cool boiled zucchini and....... ......cut lengthwise down the center. Then scoop out the guts, leaving about a 1/4 of an inch of thickness. Scoop chicken mixture into the hollows...... .....sprinkle with Parmesan cheese...... .....and bake at 400 degrees for about 10-15 minutes, until cheese is melted. EAT!
I had had "one of those days" the day I made them and totally and completely forgot to make a side dish for them :) I think some yummy brown rice or mashed potatoes would have been perfect.

I'm going to try and start posting more recipes up on here.....let me know if you try something out that you like!


Jessi said...

That looks like a crowd pleaser! I'll have to give it a try with the remaining5 zucchini's I have in my fridge! I too love zucchini...and find a way to put it about just everything we eat!

Jessi said...

So I made a version of this on Friday night and it was a huge hit..for people who don't like zuchinni! I used ground turkey, onion, garlic, red peppers and fresh flat leaf parsley...then covered it in gooey dill havarit cheese, it was scrumptious...thanks for the inspirtation!