Chicken and Tomato-Stuffed Zucchini
- 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)
- 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
Haley Tucker-Noble 1393 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.
Sophie Lichtenstein 1586 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!!