Stuffed zucchini

Cook this simple and tasty recipe featuring zucchini filled with a nourishing and colourful stuffing. A perfect dish for weeknights.

Ingredients

• 6 small green zucchini, halved lengthwise
• 130 g (1 cup) cooked chicken, finely chopped
• 60 ml (¼ cup) sun-dried tomatoes in oil, drained and chopped
• 1 orange bell pepper, diced
• 5 white button mushrooms, finely chopped
• 1 green onion, finely chopped
• 10 g (¼ cup) fresh basil, chopped
• 120 g (1 cup) sharp cheddar cheese, grated
• Salt and pepper, to taste

Preparation

Place the rack in the centre of the oven and line a baking sheet with parchment paper. Preheat the oven to 180 °C (350 °F).

Using a spoon, gently hollow out each zucchini half to remove the flesh, without piercing the skin. Reserve the flesh in a large bowl.

Add the chicken, sun-dried tomatoes, pepper, mushrooms, green onion, basil, and some of the cheese to the zucchini flesh. Season and mix well.

Stuff the zucchini with the mixture, packing lightly to hold in place.

Place the zucchini on the baking sheet and spread the remaining cheese on top.

Bake in the oven for 15 minutes or until the zucchini are tender and the cheese is melted.

Serve with a green salad and a whole grain for a balanced meal.

N.B. Keeps for up to 2 days in the refrigerator.

 

NutriSimple Tip

• Replace the cheddar with mozzarella, feta or a light cheese, according to preference.
• Add lentils or quinoa to the stuffing to increase the fibre content.

 

 

Thanks to our photographer Erika Lajeunesse