Donna’s stuffed zucchini boats
This is a great recipe that can be made ahead and baked when ready to serve.
It has lots of flavor. The enchilada sauce gives it a southwestern flavor but spaghetti sauce can be used for an Italian flavor. It makes a wonderful family or company meal.
4 small whole zucchini
1/2 tablespoon canola oil 1 chicken breast half without skin or 1/2 pound ground beef 1/2 cup chopped onions 1/2 medium red and green bell pepper, thinly sliced salt and pepper, to taste
Topping
1 jar (20 ounces) enchilada sauce or spaghetti sauce
1/2 cup grated mozzarella, provolone, or cheese of your choice
Grease a 9 inch baking pan or 4 individual ramekins. Cut each zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving zucchini shell about ¼” thick. Chop the flesh and set aside.
In a small skillet, heat oil. Cook chicken breast or ground beef until cooked through. Remove from skillet and thinly slice chicken or crumble ground beef. Set aside.
Add onions, peppers, and zucchini flesh to the skillet. Cook over medium heat until vegetables are tender. Sprinkle with salt and pepper to taste. Add chicken or ground beef to the vegetables.
Heat a large pan half full of water. Bring to a boil. Submerge the zucchini halves in the water and cook for 2 minutes. Remove from heat. Drain water and chill under cold water. Drain well. Place zucchini halves in baking pan or ramekins. Fill each hollowed zucchini halves with the chicken or meat vegetable mixture. Cover and refrigerate until ready to serve.
When ready to serve, heat oven to 350 degrees. Pour enchilada or spaghetti sauce over the top and sprinkle with grated cheese. Bake for about 20 minutes or until heated through and cheese is melted.
Note: An adaptation of this recipe would be to spoon refried beans on the bottom of the baking pan and place the stuffed zucchini over the beans. Top with sauce and cheese.
Nutritional information per serving (4)
Calories: 275
Fat, gm.: 18
Protein, gm.: 14
Carbs, gm.: 15
Cholesterol, mg.: 65
Fiber, gm.: 4
