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| INGREDIENTS |
| 2 |
large zucchini |
| 1½ cups |
chopped tomatoes, fresh or canned |
| 4 cups |
cubed French bread, fresh or dried |
| ⅓ cup |
chopped celery |
| ½ cup |
chopped onion, scallions, chives, or shallots |
| 2 |
large cloves garlic, diced |
| 1-1½ tbsp. |
poultry seasoning |
| 1 tsp. |
cayenne pepper |
| |
fresh ground sea salt & black pepper, to taste |
| ½ tsp. |
seasoning salt |
| 1 tsp. |
chili powder |
| 2 tbsp. |
butter |
| ½ tbsp. |
extra virgin olive oil |
| 3 |
large eggs, lightly beaten |
| ¾ cup |
low-sodium chicken broth |
| 2 oz. |
shredded provolone cheese |
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| RECIPE |
- Preheat oven to 325º F or heat grill to medium.
- Slice off ends of zucchini, just enough to remove stems.
- Cut each zucchini in half lengthwise.
- Using a melon baller, scoop out center of seeds and flesh leaving a ¼-inch shell to make a boat.
- Coarsely chop and place scooped out zucchini in small bowl.
- Place zucchini in glass baking dish or foil pan if you are grilling.
- Drizzle with olive oil, set aside.
- Using a large nonstick skillet, melt butter and sauté all vegetables including reserved zucchini.
- Add the chicken broth and let cook until broth is reduced, about 5-10 minutes.
- Remove from heat and add bread cubes, eggs, and seasonings. Stir to combine.
- Stuff each zucchini, dividing the mixture evenly among the shells.
- Bake or grill uncovered for ½ hour, then cover with foil and continue to bake until tender.
- Remove foil and sprinkle cheese on top. Heat until cheese melts.
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| SERVING SUGGESTION |
SERVING SIZE:
1 stuffed zucchini
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
510 |
|
| Total Fat |
14 g |
|
| Sodium |
850 mg |
|
| Total Carbohydrates |
69 g |
|
| Fiber |
6 g |
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| Protein |
28 g |
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