STUFFED BAKED ZUCCHINI

Stuffed Baked Zucchini image

A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.

Provided by Rachel Traff

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

2 large zucchini
2 cups grated Cheddar cheese
1 ½ cups grated potato
1 (8 ounce) package cream cheese, softened
½ cup cubed, cooked chicken
¼ cup sour cream
¼ cup chopped onion
1 clove garlic, chopped
¼ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon ground paprika
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ cup crushed crackers

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g

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