Stuffed Zucchini!

Stuffed Zucchini!

By: Kecia’s Flavor Breakthrough!

Sometimes when I am just sitting with my Honey I end up thinking of some really yummy ideas! I think this is one that he will love. The only thing that is growing in my garden this year other than weeds is my zucchini. I pick a couple of days ago, I like to pick them when they are small, but I went and checked them today and they are HUGE! So I thought maybe I could use one for dinner tonight. I really only will need one! My son is trying to be a little healthier so instead of my original thought of sausage, I am thinking I will use some chicken. But you could use ground beef, turkey or sausage or even go all veg!

Serves 10

Ingredients:

• 1 giant zucchini (or a few small ones)
• 1 small zuccini, diced
• 1 chicken breast, thinly sliced
• 8 cups cooked whole grain rice (cooked in chicken broth)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 tsp. Oregano
• 1 tsp. Basil
• 1 tsp. Salt
• cracked black pepper
• 1 cup marinara sauce
• 1 cup mozzarella
• 1/4 cup bread crumbs
• 1/4 cup shredded parmesan
• 1 tsp. Parsley

Preheat oven to 400°F

Cut zucchini in half lengthwise. Remove seeds to hollow out leaving zucchini 1/2″ thick on the sides, set aside.

In large pot over medium high heat cook the chicken, add rice, zucchini cubes, onion, garlic, tomato, oregano, basil salt and pepper, combine thoroughly.

Place zucchini shell into a casserole dish that has been sprayed with non stick spray. Spoon the rice mixture in and around the zucchini shell, pour the marinara over the filling. Cover with foil and bake for 45 minutes.

Remove from oven and take off the foil. In a bowl, combine the breadcrumbs and cheeses.

Sprinkle over the top of the marinara sauce, sprinkle with parsely. Place back into the oven and cook an additional 10 minutes or until cheese is starting to brown and is very bubbly.

Serve hot with a nice salad.