stuffed zucchini
This combination of protein and vegetables is something I've been tossing together with a healthy serving of pasta as of lately. It requires very little prep time and is altogether a no-mess meal that I can quickly prepare in the evening when I'm feeling particularly restless with little desire to do anything in the kitchen. Since I've spent the last few weeks on a bit of a (gluten-free) pasta binge, I decided to change things up with this recipe. Given the cold weather, I rarely eat salads so the idea of stuffing a zucchini with lean meats and roasting it, is my healthy alternative. Stuffed zucchini are a classic dish and there's so many variations you can find online, so I'l let you play around with flavors, but if you need a bit of a step-by-step how-to, see below. Enjoy!
-- Chicken - Stuffed Zucchini serves 2-4
2 medium-large zucchini 1/2 pound organic ground chicken (or turkey if you're looking for something leaner) 1 clove fresh garlic, minced 1 cup of cremini mushrooms, sliced 1/4 cup freshly grated parmesan cheese 5-7 organic grape tomatoes, halved(or if you want some bite, try 1/2 a red pepper, finely chopped) 1-2 tablespoons sliced almonds 1 tablespoon olive oil 1-2 teaspoon of hot paprika or 1/2 teaspoon of cayenne pepper 1/2 tablespoon of sea salt Pepper, to taste
Preheat oven to 350. Halve the zucchini and scrape seeds and soft flesh of zucchini using a tablespoon or similar utensil; place shells on a baking sheet lined with parchment paper or baking dish, and set aside.
In a medium heavy-bottom pan, heat olive oil on medium-high; add chicken, onion, and season with paprika, salt and pepper. Brown chicken, breaking up meat, about 5 minutes. Add garlic, reserved zucchini, mushrooms, and tomatoes; sauté until garlic is fragrant and tomatoes are soften, about 2 minutes. Remove from heat, and divide filling among zucchini shells.
Bake for 15 minutes, remove from oven and add parmesan; return zucchini to the oven and bake for another 10-15 minutes -- filling should be firm and zucchini tender. Serve and enjoy!