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Ingredients

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Directions

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  • In a Dutch oven or large saucepan cook whole zucchini in 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 shells.

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  • For filling, in a medium bowl stir together the cooked chicken, steamed vegetables, tomato, 2 tablespoons of the cheese, and the seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining cheese.

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  • Bake in a 400 degree F oven for 10 to 15 minutes or until heated through. Makes 2 servings.

For 4 servings:

Prepare as above, except use 1/4 cup of the cheese in filling (in step 2).

Nutrition Facts

175 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 53 mg cholesterol; 267 mg sodium. 620 mg potassium; 8 g carbohydrates; 3 g fiber; 5 g sugar; 21 g protein; 0 RE vitamin a; 826 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

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