I stumbled upon this Chicken & Rice Stuffed Zucchini recipe by accident, but it was so good that I thought I should share.
I’ve recently discovered that you can shove frozen chicken breasts in the slow cooker with a little bit of water or broth and some seasonings and it will come out so tender that it just melts in your mouth.
Recipe
Ingredients:
2 frozen chicken breasts
2 cups of brown rice
1 med zucchini for each person
Coconut oil (or olive oil if you prefer)
Italian seasoning
Feta or mozzarella cheese
Directions:
1. Put frozen chicken in slow cooker for at least 4 hours (ours cooks really fast so I use low, but you know your machine so use the best setting). Then remove and shred.
2. Cook brown rice either in rice cooker or use the boil in a bag kind.
3. Preheat oven to 350.
4. Cut off stem of zucchini and then slice in half lengthwise and scoop out the inside…this sounds easier than it really is…just do your best job to leave the outer “shell” intact. Place on a foil lined cookie sheet.
5. Dice the zucchini innards and cook them in a skillet with coconut oil (or olive oil) and some Italian seasoning.
6. When zucchini is cooked mix with shredded chicken and rice.
7. Place mix in to the zucchini shell and top with feta or mozzarella cheese.
8. Cook in oven until cheese starts to brown (about 15 min.)
9. Remove and serve.
This was surprisingly yummy…although I admit the kids didn’t try it. My kids still like foods individually served, so they had chicken and rice with grapes and carrots all in their own separate compartments on their plates.
Have you made stuffed zucchini before?
