Stuffed Zucchini

Stuffed Zucchini

-cut zucchini down the middle, creating two long boats

-use a melon baller to hollow out the inside of the zucchini

-chop up the zucchini that you’ve taken out and add to the stuffing mixture (recipe below – same as original post)

-stuff with mixture and sprinkle with parmesan and blue cheese

-cook on 450 for 25 minutes

Stuffing:

Cook your rice first (I use white basmati rice- cook fully like you normally would)

Chop up all your veggies very small and add to rice:
-carrots (2 large carrots)
-celery (1 long stock)
-peppers (use a variety of colors!)
-scallions (to your liking)
-black beans (one can)
-olives (a handful)
-2 corn cobs

-Chop up two chicken breasts into small cubes
-Mince a half an onion
-Sautee onions in olive oil then add the chopped chicken
-Sautee until chicken is cooked
-sprinkle with chile powder for a little kick

Mix cooked chicken into the rice/veggie mix

Squirt with two wedges of fresh lime

Your stuffing is ready!!

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10 responses

  1. Pingback: Stuffed Vegetables for Fall | Gluten Free Living in Greater Boston

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