Chicken and Tomato-Stuffed Zucchini

19 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 10 mins 400°F
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Chicken and Tomato-Stuffed Zucchini
8 ounces zucchini
1 1/2
cups chopped cooked chicken or turkey (about 8 ounces)
cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and/or yellow summer squash)
cup chopped tomato (1 medium)
tablespoons finely shredded Parmesan cheese
teaspoon Mediterranean seasoning or other herb seasoning blend
  1. Preheat oven to 400 degrees F. In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of 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-thick shells.
  2. In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
  3. Bake for 10 to 15 minutes or until heated through.
Nutrition Facts (Chicken and Tomato-Stuffed Zucchini)
    Per serving:
  • 175 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 53 mg chol.,
  • 267 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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