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Chicken and Tomato-Stuffed Zucchini

Makes: 4 servings
Prep 25 mins Bake 400°F 10 mins
Chicken and Tomato-Stuffed Zucchini
  • 4 8  ounces  zucchini
  • 1 1/2  cups  chopped cooked chicken or turkey (about 8 ounces)
  • 1  cup  chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and/or yellow summer squash)
  • 1/2  cup  chopped tomato (1 medium)
  • 6  tablespoons  finely shredded Parmesan cheese
  • 1  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 175,
  • Fat, total (g) 7,
  • chol. (mg) 53,
  • sat. fat (g) 3,
  • carb. (g) 8,
  • fiber (g) 3,
  • pro. (g) 21,
  • sodium (mg) 267,
  • Percent Daily Values are based on a 2,000 calorie diet

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