Stuffed zucchini
Last Friday, the girls had chicken burgers for their packed school lunches. I used the leftover chicken burger mix to cooked these baked stuffed zucchinis.
One thing I like about zucchinis is how little preparation they require. They don’t have to be peeled, for starters. And stuffing them is a breeze because even uncooked the flesh is soft enough to scoop out with a spoon. All the zucchini needs is a flavorful filling — and topping — and about 12 minutes of baking.
Serves 4.
4 medium zucchinis
about 150 g. of ground chicken meat
1 onion, finely chopped
4 cloves of garlic, finely minced
1 pimiento, cored, seeded and chopped
a tablespoonful of fresh sweet herb such as thyme or tarragon (half as much if using dried)
salt
pepper
grated cheddar cheese (Cheez Whiz works too)
Cut the zucchinis in half lengthwise. With a spoon, scoop out the flesh, leaving only half an inch thick of flesh next to the skins to allow the zucchini halves to hold their shape. Sprinkle with salt and pepper.
Chop the scooped out zucchini flesh.
Mix together the ground chicken, chopped onion, minced garlic, herb and chopped zucchini flesh. Season with salt and pepper. Divide the mixture into eight equal portions and fill the cavity of each zucchini half with one portion.
Bake in a preheated 375oF oven for 10 to 12 minutes. Remove from the oven, sprinkle with grated cheese (or spread the tops with Cheez Whiz), return to the oven for about 30 seconds or just until the cheese melts.
Serve at once.
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Last week i tried to stuff eggplants the way you did with your zucchinis. It didn’t turn out well to say the least, and it ended up in my little graveyard of of would be blog posts.
I’ll try zucchinis next time. If i find them. It’s not really a regular where i do my groceries. Thanks Connie!
Did you use raw chicken meat, or was it browned before making this?
They that looks great – a zucchini boat. You can do all kinds of stuff with that, I’m sure.
Peterb, eggplants take much much longer to cook and by the time they are cooked, they turn soggy.
Kyle, raw chicken meat. Cooks in a jiffy.
Nate, I’m thinking tofu with mushrooms and Asian seasonings next time.
yay! may bago na naman ako’ng susubukan! tanong ko lang… gaano kalaking effect if I do away with the cheese? if I can’t, what low calorie cheese can I sub for cheddar?
Cottage cheese, Jet.
Those zucchini look really tasty!
I am not starting to harvest zucchinis from our garden. And we have a good size of them. That is why I am looking for a good recipe and I found this site. I will definitely make this tomorrow and will be back here to update. Thanks for sharing.
i tried this and it taste great! pwede siyang ulam and snack at the same time. my husband who doesn’t eat zucchinis nasarapan. hindi nya kinain yung boat pero the ubos yung fillings ng 3 zucchinis, not knowing na merong zucchini yun. lol.
thanks!
oh… wala nga pala akong mahanapan ng ground chicken kaya i used finely diced chicken breast. i added rin green bell pepper. kaya ayun, nagmukhang pang christmas pica-pica. hihi. taste yummy na, looked good pa.
Hi Connie,
I tried this recipe with sausage instead of chicken, and added mushrooms, Italian breadcrumbs, chicken broth to it, and it was GREAT!!! thanks so much for giving me the idea, everyone love love loves it
Sausage and mushrooms together never fails. I’ll try that too.