Customize this low-carb chicken recipe with any of your favorite steamed veggies that are in season. Chicken and Tomato-Stuffed Zucchini is the perfect light lunch to clean out the crisper drawer!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°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.

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  • 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.

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  • Bake for 10 to 15 minutes or until heated through.

Nutrition Facts

175 calories; 7 g total fat; 3 g saturated fat; 53 mg cholesterol; 267 mg sodium. 8 g carbohydrates; 3 g fiber; 21 g protein;

Reviews (2)

15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
05/22/2013
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!!
Rating: Unrated
11/30/2013
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!