Delicious Stuffed Zucchinis
These scrumptious cheese-topped stuffed zucchinis get their taste and texture from a delicious combination of zucchinis, tomato sauce and chicken. They are flavorful, satisfying, and light at the same time. With this handmade, low-calorie recipe for baked stuffed zucchinis, you may wow your loved ones with a delicious meal.
Ingredients
- 2 medium size zucchinis, cut each into 3 equal pieces
- 2 cups of chicken spaghetti or tomato sauce
- ¼ dry red peppers flakes
- 2 tsps grated garlic, divided
- 1 1/2 cup chicken broth, divided
- 1 cup of blended cooked quinoa/rice
- 3 tsp avocado oil
- 1 lb ground chicken
- salt to taste
- black pepper to taste
- ½ cup onions
- 2 tbsp jalapeño peppers
- 1 teaspoon of Mexican seasoning
- 1 tbsp tomato paste
- 1⁄2 cup of parmesan cheese for topping
- parsley for topping
Preparation of Stuffed Zucchinis
- Wash and cut each zucchini into 4 equal parts, and take out the pulp (put aside for another use)
- in a small preheated pot with 1 teaspoon of oil, add 1 teaspoon garlic and ¼ tsp dry chiles; incorporate the spaghetti sauce or tomato sauce; cook for a few minutes. Transfer to a bowl.
- Add the seasoned ground chicken with salt and pepper to a preheated frypan with 2 tsp of oil, cook until light brown, and transfer to a warm bowl.
- Add the onions to the pan and cook until softened; incorporate the remaining garlic, dash salt and pepper, jalalapeño, Mexican seasoning, and tomato paste. Cook for 3 minutes
- Add the cooked chicken and mix well; incorporate ½ cup chicken broth, and cook for 4 minutes. Transfer to a warm bowl.
- Pour half of the tomato sauce and the remaining chicken broth on the bottom of a round baking pan.
- Transfer the zucchinis pieces to the pan and Fill the bottom of the zucchinis with a layer of tomato sauce, ground chicken, a blend of quinoa and rice, and finish with another layer of sauce and top with the cheese parmesan.
- Cover the pan with a lid, transfer to a preheated oven at 350 F, and cook until they are soft and the cheese is melted.
- Sprinkle extra parmesan cheese and parsley before serving.
Notes
I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.
You can find this delicious, thyroid-friendly dish, along with many more recipes, in “My Healthy Cookbook.” Coming soon.
It’s nearly impossible to find well-informed people on this topic, but you sound like you know what you’re talking about! Thanks
Hi Barclays,
Thank you for your kind words! I strive to provide accurate and helpful information, and I’m glad it resonated with you. If you have any further questions or need clarification on anything, please don’t hesitate to ask. Your feedback is greatly appreciated!
I don’t eat a lot of zucchini, but this combo sounds really tasty. And anything cheese topped is a winner for me x
Hi Rhan Westbury,
I’m glad you like the sound of the dish! The cheesy topping adds a delicious finishing touch, creating a comforting and satisfying dish. If you decide to try it, I hope you enjoy it!
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