Monday, August 25, 2014

Chicken Zucchini Boats:

Our garden did not do well this year for some reason, so we're kind of missing our usual over-abundance of zucchini! However, someone very generously shared some of their over-abundance with us, so now we're making all things zucchini!
I was rather skeptical of this recipe when I first saw it. It was just pretty unusual, and I wasn't really sure. But I went ahead and gave it a shot, and I'm SO glad I did!!
All the flavors blended together really well, and it turned out to be a rather simple, yummy dish!!
I hope you try it out!

2 large zucchini 
4 medium chicken breast, cut into 1/2-inch bites
salt and pepper
1 medium yellow or red onion, diced
2 cups corn (fresh or frozen, but not canned)
1 tblsp. minced garlic
Shredded Cheddar cheese
Shredded Mozzarella cheese

Place chicken pieces in a large skillet. Season with salt and pepper to taste. Saute over high heat, until chicken is done and liquid is mostly evaporated. Add onion; cook and stir for 1-2 minutes. Add corn and garlic. Cook and stir for 3-4 minutes or until all liquid is evaporated.

Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Using a spoon or cookie scoop, scoop out the flesh of the zucchini, leaving a 1/4-inch shell. Dice the scooped out zucchini and add to the chicken mixture, if desired. Place zucchini shells on a cookie sheet. Fill with chicken mixture.
Bake at 350 degrees for 30 minutes. Sprinkle with desired amount of cheese. Bake 10-15 minutes longer, or until cheese is melted.
Slice and serve!

-You can add in the extra, chopped zucchini or you don't have to. I think it was very good added it, but it's completely up to you.
-I think this would be great with any kind of leftover, cooked chicken you might have - marinated, grilled chicken, rotisserie chicken, etc.
-As you can see from the picture, the zucchini I used were very large! I'm talking over a foot long, bigger around than a softball. If you are using smaller zucchini, you will want to adjust the recipe, and also the cooking time. You want a fork to be able to just barely poke down through the flesh of the zucchini.
-This is not a dish that would work well to prepare ahead of time. Zucchini has a very high water content, so once cut, the longer it sits, it will produce more and more liquid.
-Click HERE to view MyRecipe Magic, where you can find the nutritional info for this recipe.

post signature

No comments: