Chicken-Stuffed Zucchini. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
2(8-ounces) of zucchini.
3/4 cup(4 ounce)chopped cooked chicken or turkey.
1/2 cup of chopped steamed vegetables (such as sweet peppers,eggplant,and/or zucchini.)
1/4 cup chopped tomato.
3 tablespoons finely shredded parmesan cheese.
1/2 teaspoon mediterranean seasoning or other herb seasoning blend.
In a Dutch oven or large saucepan cook whole zucchini in boiling lightly salted water for 5 minutes; drain and cool slightly.
Cut a lengthwise slice from the top of each zucchini.
Using a spoon, carefully scoop out pulp, leaving about 1/4-inch shells.
For filling,in a medium bowl stir together the cooked chicken,steamed vegetables, tomato, 2 tablespoons of the cheese, and the seasoning.
Spoon filling into zucchini shells.
Place in a shallow baking pan. Sprinkle with the remaining cheese.
Bake in a 400 degreeF oven for 10 to 15 minutes or until heated through.
Makes 2 servings.
*For 4 servings:Prepare as above,except use 1/4 cup of the cheese in filling.
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