I'm seeing lots of zucchini in the grocery stores so it was a good time too. I think zucchini is best eaten raw so I didn't blanch/boil it like the recipe suggested to do. I just scooped out the centres (with an melon baller) and chopped up the innards for the filling. This was my first time doing this, and it works well, but I was a little too aggressive and broke a couple of pieces and didn't do it as pretty as the recipe pictures, that's for sure! I did not spend any time trying to make sure it looked pretty, just hollow...
I sprayed "Pam" in a baking dish and then put a half cup of jarred habanero salsa on the bottom of the 8" x 13" dish. I then placed in the zucchini halves. I used four of them ( 2 & 1/2 lbs), and I had to put one of them (two halves) in a separate dish.
For my filling, I used:
- 1 lb boneless, skinless chicken breasts, cubed small
- 1 red onion, diced
- 1 red pepper, diced
- Zucchini innards, diced
- 2 cloves of garlic, minced
- 8 oz package of New Mexico Taco Skillet Sauce
- 113 ml can of diced green chilies
- Handful of fresh chopped cilantro and then more for garnish
- Freshly cracked pepper
- Kosher salt
I sauteed this all in olive oil (veggies first, then I added the chicken), and then added the sauce, cilantro & can of chilies.
I simmered for 10 minutes while the oven preheated. The stuffing was very flavourful at this point. I was happy with it. I stuffed the boats.
Then I topped with:
- 1 cup grated Crackerbarrel Old Cheddar cheese
- 1 cup grated Kraft Monterey Jack cheese
I baked at 350°F for 45 minutes. I garnished with more cilantro.
These were really good. The zucchini was still tender crisp which I enjoyed. I was stuffed (haha) after this serving and it felt "relatively" guilt free. A keeper for sure when zucchini is cheap and plentiful.
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