So my mom has this really cool garden in her backyard and she has soooo many zucchinis and yellow squash right now! I just visited her for the weekend, so guess what- I’ve got myself a crap load of squash! I am super excited because she used zero pesticides and grew them very ‘organically’. Get ready for some squashy recipes, because I need to eat all of these before they go bad!
I call this recipe “Stuffed Zucchini Surprise” because I literally made it up as I went. I was like, “hmmm, mushrooms will be good… onions, why not some rice and chicken?” I don’t know about you, but I’ve never had chicken in my stuffed veggies, so that will be the ‘surprise’. It actually turned out pretty good! This is why I like cooking- because I can make it up as I go and just experiment with what ever I have in the fridge. Sometimes I fail, but most of the time I don’t 😉
I encourage you to make some kind of stuffed zucchini and put what ever your heart desires in it like I did. I would recommend brown rice, mozzarella cheese, fresh parsley… stuff like that. Actually, if you haven’t already, check out my stuffed pepper recipe. Now that’s a reeeaaally good recipe with all those ingredients.
Now please enjoy, Stuffed Zucchini Surprise:
Stuffed Zucchini Surprise
- 2 Large zucchinis
- Half of a yellow onion
- About 4 mushrooms
- 1/4 Cup grated pepper-jack cheese
- 1/2 Cup cooked brown rice (Add more rice if you want it to be hearty-er)
- 1 Large chicken breast
- 2 Cloves of garlic, minced
- Pepper, garlic salt, smoked paprika, parsley
- Olive oil
Start by cooking your chicken. I boiled mine, but grilling it may be better.
Prepare your brown rice or bulgur wheat beforehand as well.
Cut up the veggies (mushrooms, onions, garlic). Slice the zucchini long-ways as pictured above. And then scoop out the insides to make them into hollow boats. It’s easy to use a small knife to cut out the boat shape, then scoop out the insides after.
When the chicken is done, cut it into very small pieces.
Preheat your oven to 350 degrees.
Combine the chopped up zucchini innards (that word just sounds gross huh?) with the other chopped veggies and chicken in a pan, and saute everything in a little bit of olive oil and seasonings.
When it is just about done, place the veggies in a bowl with the rice and the grated cheese and stir.
Carefully scoop the cheesy filling into the zucchini skin boats and bake for about 20 minutes, or until they start to brown on top.
Remove from the oven, and enjoy!