GIGANTIC Stuffed ZucchiniSubmitted by: KDKOSMO
IntroductionThis is perfect for using up those huge, new-born-baby-sized zucchini that get away from you in the garden. This is perfect for using up those huge, new-born-baby-sized zucchini that get away from you in the garden.
1 huge garden Zucchini, stem cut off, sliced in half the long way, seeds removed
1 boneless, skinless Chicken Breast half (one piece in the package), diced into 1/4 inch cubes
1 cup Sweet Corn (about the amount off one cob of corn)
1/2 small Onion, chopped
2 cloves Garlic
1 large Tomato, diced
1/2 cup dry Brown Rice, cooked according to package instructions with 1 chicken bullion cube
1/2 Tbsp dried Basil
1/2 Tbsp dried Thyme
Black Pepper to taste
1/4 cup grated Parmesan Cheese
While rice cooks and oven heats up, place the zucchini halves skin side down (hollow side up) in a 9x13 baking dish. The two halves should take up nearly the entire baking dish. If it's too long, cut off the excess and dice it up, set aside. Add about 1/2 cup of water and place the zucchini in the oven.
While the zucchini is baking, over medium heat brown the chicken, onion, garlic and seasonings. Cook until chicken is no longer pink. Add corn, any "excess" diced zucchini (from last paragraph) and tomato. Stir in the rice once it's cooked through.
Remove the zucchini from the oven and fill the cavities with the chicken mixture. Bake for 15 minutes. Remove and sprinkle with parmesan cheese and broil for 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.