Chicken Parmesan Stuffed Zucchini

Chicken Parmesan Stuffed Zucchini

Dear Readers,

I LOVE YOU!  I really, really do!  I say that I cook everyday for my husband, but you are the ones who push me to be more and more creative in the kitchen!  One of the ways you do that is through our interaction on Facebook (That is my weapon of choice).  Occasionally I will have a random ingredient burning a hole in my fridge that I need to use up and I will go to you for suggestions.  I am always amazed by your creativity in the kitchen, and I try and take your suggestions and come up with something that embodies them all!  That is where today's recipe comes from.

Recently I had some zucchini that NEEDED to be used up.  I didn't just want to saute it like I normally would.  No, I wanted to get a little more creative with things than that.  So I asked for your suggestions and that is when my Chicken Parmesan Stuffed Zucchini was born!  It has all of those great rich flavors of chicken parmesan you love, but is on the lighter side.  It is absolutely delicious, and I KNOW you are going to love it!  I can't wait to share it with you so LET'S GET STARTED!!!

Chicken Parmesan Stuffed Zucchini:
*Prep Time: 10 min.  *Cook Time:  25 min.  *Difficulty:  Easy  *Servings:  6 Zucchini Halves

Ingredients:


  • 1 lb. Ground Chicken (you could also use leftover cooked chicken)
  • 3 Zucchini, halved
  • 1 6 oz. can of Tomato Paste
  • 1/2 c. Chicken Stock
  • 1 Onion, diced
  • 4-6 cloves of Garlic, minced
  • 1 tsp. Oregano
  • 1 tbsp. Brown Sugar
  • 2 c. Mozzarella or Monterrey Jack Cheese, shredded
  • 1/4 c. Panko Bread Crumbs
  • Non-Stick Spray
  • Salt and pepper
To begin, preheat the oven to 400 degrees.


Then place a skillet over a medium/high heat and add a little olive oil.


To the hot skillet add the onions and


Garlic.
Cook until the onions begin to soften and you can smell the garlic coming from the pan.


Now you can add the ground chicken.
If you have leftover chicken in your fridge that will certainly work here as well.


Season, liberally, with salt and


Pepper.


Once the chicken is FULLY COOKED you can add the tomato paste.

The reason I chose tomato paste here instead of sauce is because I don't want things to get too runny during the baking process.  The zucchini has a lot of water in it already, and that will come out while cooking.  No one wants mushy food, so that is why the tomato paste works well here.  All the great flavor without the mush!


Stir it into the chicken.


Pour in the chicken stock.


Then add the oregano,


Brown, sugar, salt, and pepper.


Now that the filling is ready you can start on the zucchini themselves.
Cut both ends off of each one, and then cut in half.


Take a spoon and gently scrap out the seeds.


Place into a greased baking sheet and season with salt and pepper.


Fill each one with the chicken filling.


Now you can shred the cheese and


Sprinkle it over them all.


Now sprinkle the panko on top and


Give it a little spritz with the cooking spray.
This will help the bread crumbs get brown and crisp in the oven.

Place into the preheated oven for 25 minutes.


And there it is!  Oh man...

Chicken Parmesan Stuffed Zucchini

Would you just look at that!
I mean, come on!  How could you not just want to dive into that cheesy goodness!

Chicken Parmesan Stuffed Zucchini

And the taste.  Well, let's just say that if you were blindfolded you would 100% think you were eating the real thing!  Serve it with a nice side salad or some herbaceous couscous and this healthy weeknight meal is sure to become a favorite so get in the kitchen tonight and give it a try!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Chicken Parmesan Stuffed Zucchini:
*Prep Time: 10 min.  *Cook Time:  25 min.  *Difficulty:  Easy  *Servings:  6 Zucchini Halves


Ingredients:
  • 1 lb. Ground Chicken (you could also use leftover cooked chicken)
  • 3 Zucchini, halved
  • 1 6 oz. can of Tomato Paste
  • 1/2 c. Chicken Stock
  • 1 Onion, diced
  • 4-6 cloves of Garlic, minced
  • 1 tsp. Oregano
  • 1 tbsp. Brown Sugar
  • 2 c. Mozzarella or Monterrey Jack Cheese, shredded
  • 1/4 c. Panko Bread Crumbs
  • Non-Stick Spray
  • Salt and pepper
Directions:
  1. Preheat oven to 400 degrees.  
  2. Place skillet over medium/high heat and add extra virgin olive oil.  
  3. Once hot, add the onion and garlic.  Cook until the onion starts to soften and you can smell the garlic coming from the pan. 
  4. Add the ground chicken.  Cook until fully done.  
  5. To the cooked chicken add the tomato paste, chicken stock, oregano, brown sugar, salt and pepper. 
  6. Mix everything together until all of the chicken is coated.  Taste for seasoning. 
  7. Cut the ends off of the zucchini, then cut each one in half. 
  8. With a spoon, remove the seeded area of each zucchini.  
  9. Place the zucchini, cut side up, into a greased baking dish. 
  10. Spoon in the chicken filling. 
  11. Top with the cheese. 
  12. Add the panko bread crumbs and lightly spray with the cooking spray. 
  13. Place, uncovered, into a 400 degree oven and cook for 25 min.
  14. Serve and Enjoy!


2 comments

  1. Hi! Your recipe sounds amazing and just what I was looking for...however, I was wondering what you thought about substituting the ground chicken with ground veal (?) Veal's not a meat cook with often (or ever TBH), but I found some on sale and was wondering if you've ever used it to make this (or any other meal lol)? Look forward to your response, and whether I make with veal or with poultry as prescribed, I promise I will post a proper review of the recipe. (I hate when people, instead of posting a review of the recipe or their experience preparing it, write stuff like: "Looks good!" "Can't wait to make it!" You know, pretty much what I've just done lol) But I did have a legitimate question I think? Either way, look forward to your response and to making/enjoying this meal. Thanks!

    ReplyDelete
    Replies
    1. I have never worked with veal, but I don't see why it wouldn't work. I would actually be interested in hearing how it turn out.

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