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Recipe Summary

prep:
20 mins
bake:
10 mins
total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 7g; cholesterol 53mg; saturated fat 3g; carbohydrates 8g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 21g; vitamin a 826IU; vitamin c 30.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 40.3mcg; vitamin b12 0.3mcg; sodium 267mg; potassium 620mg; calcium 141.4mg; iron 1.6mg.
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