- Makes: 4 servings
- Prep: 25 mins
- Bake: 10 mins 400°F
Chicken and Tomato-Stuffed Zucchini
8 ounces zucchini
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
- 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.
- 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.
- Bake for 10 to 15 minutes or until heated through.
Nutrition Facts (Chicken and Tomato-Stuffed Zucchini)
- 175 kcal cal.;
- 7 g Fat, total;
- 53 mg chol.;
- 3 g sat. fat;
- 8 g carb.;
- 3 g fiber;
- 21 g pro.;
- 267 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet