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Chicken and Tomato-Stuffed Zucchini

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4.5 by 19 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 10 mins 400°F

Chicken and Tomato-Stuffed Zucchini

Directions

  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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Reviews (2)

19 Ratings
1181 Days Ago
GREAT FANTASTIC RECIPE. I added about a half-handful of finely chopped cilantro, and I used Cavendar's Greek Seasoning as my Mediterranean seasoning. It. Was. Fantastic. That's all I can say. This recipe can stand-alone by itself, but those little add-ons I did just added to the fabulous-ness. My veggies were bell peppers and zucchini (with a bit of olive oil). I didn't steam the veggies and instead just coated them with the oil and threw them in a hot skillet for a few minutes.



Bravo!
1373 Days Ago
Great recipe! I used mushrooms, sweet peppers and an avocado for veggies and a salad dressing seasoning blend combined with garlic, thyme, cumin and other spices. Turned out great and absolutely delicious!!

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