Angela's Own Italian Stuffed Chicken with Pasta and Stuffed Zucchini
This is one of the best sides I've made... i was excited to try them and was NOT disappointed! These are definitely on the "to keep" list! And, there are so many things you could do with them! Here is the recipe I found that inspired me... of course I NEVER follow a recipe completely, so you can do with this what you want!! :)
Below is the recipe I used... the one that inspired me can be found at http://www.blogger.com/www.kayotickitchen.com/
Ingredients:
2 tbsp sour cream
3/4 tsp salt
1/2 tsp curry powder
1 roma or plum tomato, seeded and finely chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh flat-leaf parsley,chopped
4 zucchinis
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
cheddar & mozzarella cheese
1/4-1/2 tsp black & red pepper blend
Optional: peppered bacon
Directions:
Preheat your oven to 400
Wash your zucchini.
Slice them in half lengthwise. You can trim the ends off if you want, but I left them on (just don't eat them!)
Spoon out the insides of the zucchinis. Leave about 1/2 an inch in the bottom - until you end up with boat like shells. Chop the zucchini pulp up and reserve.
Sautee the onions & garlic in one tbsp oil or butter.
When the onions are almost done, add curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When that is done, transfer to a medium bowl.
Now to the onion/garlic mixture, add thyme, parsley, salt, sour cream, pepper, the zucchini pulp, the tomato and crumble the bacon (remember the bacon is optional) in as well. Mix well.
Lightly grease a baking dish and put the zucchini boats in.
Fill the shells with the mix. Sprinkle the cheddar & mozzarella cheese on top.
Put them in a preheated 400 degree oven for about 25 minutes and then turn on the broiler until the top is golden brown. Garnish with chopped parsley if you'd like!
Below is the recipe I used... the one that inspired me can be found at http://www.blogger.com/www.kayotickitchen.com/
Ingredients:
2 tbsp sour cream
3/4 tsp salt
1/2 tsp curry powder
1 roma or plum tomato, seeded and finely chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh flat-leaf parsley,chopped
4 zucchinis
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
cheddar & mozzarella cheese
1/4-1/2 tsp black & red pepper blend
Optional: peppered bacon
Directions:
Preheat your oven to 400
Wash your zucchini.
Slice them in half lengthwise. You can trim the ends off if you want, but I left them on (just don't eat them!)
Spoon out the insides of the zucchinis. Leave about 1/2 an inch in the bottom - until you end up with boat like shells. Chop the zucchini pulp up and reserve.
Sautee the onions & garlic in one tbsp oil or butter.
When the onions are almost done, add curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When that is done, transfer to a medium bowl.
Now to the onion/garlic mixture, add thyme, parsley, salt, sour cream, pepper, the zucchini pulp, the tomato and crumble the bacon (remember the bacon is optional) in as well. Mix well.
Lightly grease a baking dish and put the zucchini boats in.
Fill the shells with the mix. Sprinkle the cheddar & mozzarella cheese on top.
Put them in a preheated 400 degree oven for about 25 minutes and then turn on the broiler until the top is golden brown. Garnish with chopped parsley if you'd like!
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