We love zucchini and try to come up with all kinds of ways to stuff it. This one is our favorite. If you have leftover roasted chicken, here is the best recipe and the kids all love it.
Chicken Parmesan Stuffed Zucchini Recipe
6 zucchini sliced lengthwise and hollowed out
(save the insides for zucchini bread)
1 - 28 ounce can crushed tomatoes
fresh chopped basil, parsley (around 1 tablespoon each)
leftover roasted or rotisserie chicken off the bone or any kind of cooked chicken around 2 cups
Optional: instead of cheese use ricotta cheese mixed with mozzarella, 1 beaten egg and grated cheese
Tip: if you have breaded leftover chicken cutlets or use store bought they work great also. We use the roasted to cut calories without the breading on it.
shredded mozzarella cheese
Parmesan cheese grated
salt, pepper to taste
oregano dried if you like it
1 cup white wine Pino Grigio is what I use
Grease a 13 x9 deep baking pan with cooking spray. Fill all the hollowed out squash with some roasted chicken. Pour the tomatoes over the whole pan evenly. Generously sprinkle shredded mozzarella over the top and grated cheese.
Sprinkle with granulated garlic, herbs and drizzle olive oil over the top lightly.
Bake the stuffed squash covered for 1/2 hour. Remove cover and bake until soft and cheese is browned and bubbling, around an hour on 400 degree preheated oven.