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Old 03-12-2003, 07:35 AM
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Chicken-Stuffed Zucchini

Chicken-Stuffed Zucchini
Feeling inventive? The combination of cooked chicken, chopped vegetables, rice, and Mediterranean herbs, all nestled in a zucchini shell, makes an extraordinary one-dish dinner.

Source: Better Homes and Gardens

2 8-ounce zucchini
3/4 cup (4 ounce) chopped cooked chicken or turkey
1/2 cup chopped steamed vegetables (such as sweet peppers, eggplant, and/or zucchini)
1/4 cup chopped tomato
3 tablespoons finely shredded Parmesan cheese
1/2 teaspoon Mediterranean seasoning or other herb seasoning blend

1. In a Dutch oven or large saucepan cook whole zucchini in boiling, lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4-inch shells.
2. For filling, in a medium bowl stir together the cooked chicken, steamed vegetables, tomato, 2 tablespoons of the cheese, and the seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining cheese.
3. Bake in a 400 degree F oven for 10 to 15 minutes or until heated through. Makes 2 servings.
For 4 servings: Prepare as above, except use 1/4 cup of the cheese in filling (in step 2).

Nutritional facts per serving
calories: 175 , total fat: 7g , saturated fat: 3g , monounsaturated fat: 2g , polyunsaturated fat: 1g , cholesterol: 53mg , sodium: 267mg , carbohydrate: 8g , total sugar: 5g , fiber: 3g , protein: 21g , vitamin A: 0% , vitamin C: 51% , calcium: 14% , iron: 9% , vegetables: 1.5diabetic exchange , lean meat: 2.5diabetic exchange

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