I’m an avid zucchini fan; and this time of year, zucchini grows in abundance. Sometimes too abundant, if you know what I mean. My favorite way to prepare zucchini is stuffing it.
Most of the time I use ground turkey, beef, chicken, or pork when I make stuffed zucchini because it reminds me of my mom’s recipe–minus the rice of course. For this recipe, I decided to try something different.
Instead of ground meat, I used boneless chicken breast. The result was amazing! With a few simple ingredients, you can have this recipe put together, and ready for your table in no time!
Ready to try this healthy stuffed zucchini recipe? Let’s get cooking! CLICK HERE FOR THE FULL RECIPE
Preheat oven to 375°. Cut zucchini in half lengthwise and using a spoon or melon scooper, scoop out flesh, leaving 1/4″ thick. Arrange in a baking dish. Chop the scooped-out flesh of the zucchini in small pieces, and set aside.
Heat a large sauté pan, add 1 tbs oil and swirl to coat the pan. Add chopped onion, chopped garlic, and chopped red pepper. Sauté on a medium-low flame for about 2-3 minutes, until onions are translucent.
Add chopped zucchini and season with a pinch of salt and pepper; cook about 1-2 minutes.
Add browned chicken breast and mix well.
Using a spoon, fill hollowed zucchini with stuffing, pressing firmly. Place ¼ cup water in bottom of the baking dish and cover tightly with foil. Bake 30 minutes, remove foil and top each boat with 1/8 feta cheese, and back uncovered for another 2-3 until cheese is browned slightly.
Cut into four equal servings and serve. Add a serving of roasted cauliflower, and you have a delicious meal! Enjoy!
Need an idea for another way to use zucchini? Click here and try my delicious Greek Zoodle Salad
What’s your favorite way to prepare zucchini? I’d love for you to share your ideas in the comments below.