Stuffed Zucchini Boats

Tuesday, September 9, 2014

This weekend was very relaxing - I spent pretty much all of it in bed. Sunday was the only day we left the house after coming home and that was to go to church and the grocery store. I really needed those days in bed because I am feeling a lot better from my horrible allergies. Publix had a sale on the pre-cut, throw in the oven quick cookies so naturally, we had to get some.

Now onto the recipe:
Stephen and I love these stuffed zucchini boats we found here. I've made them for my sister when she came to visit and loved them. They're relatively easy and quick to make which makes for a fun meal that's "different". I still haven't figured out what side dishes go with them best so let me know if you have any suggestions!

First, saute the garlic and onions until softened in a large skillet. Then add the corn (you can use fresh, frozen or canned corn. The original recipe calls for fresh but frozen was easier so just cook it longer to make sure it is completely unthawed). Once the corn has thawed, add the cooked chicken and parsley. 

Second, preheat your oven to 350 degrees. Cut your zucchinis in half and carefully scoop out the insides. Add them to the skillet for a few minutes to mix with the other ingredients. Once everything is mixed and cooked, remove the skillet from the heat and set aside. Add the crumbled feta cheese to the skillet and mix. 

Third, place your zucchini "shells" on a baking sheet and fill with the mixture in the skillet. We usually have enough left over to have another meal with just the mixture since it makes so much and our boats are stuffed to the brim. Top with shredded cheese and bake for 15-20 minutes or until the cheese has melted.

- 2-3 medium sized zucchinis
- 1 cooked chicken breast
- 1 ear of corn (or half a bag of frozen corn)
- 1 small vidalia onion, diced
- 1 clove of minced garlic
- 1/4 cup crumbled feta cheese
- 1/4 cup shredded cheese of your choice (we usually use mozzarella)
- Fresh parsley
- Salt and pepper to taste

1. Saute the onion and garlic in a large skillet until tender. Add the corn kernels and let unthaw. Once the corn has unthawed, add the cooked chicken and parsley.

2. Preheat the oven to 350 degrees. Cut the zucchinis in half and scoop out the insides. Place the zucchini insides in the skillet from step 1 and cook until softened. Remove the skillet from the heat and mix in the feta cheese.

3. Place your zucchini "shells" on a baking sheet and stuff with the skillet mixture. Top with the shredded cheese and bake for 15-20 minutes or until the cheese has melted.

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