Good Food Project Forums

Throughout this page you will be introduced to various aspects of our project from health tips, recipes, and sustainable gardening practices, to the latest news from our garden. In the future we will allow the public to post within the forum. Currently, however, we are limiting it to just the administrators. If there are any particular topics you would like to know about, please let us know. We are open to all suggestions!
HomeHomeGood Food Proje...Good Food Proje...Fresh From the ...Fresh From the ...Cornbread Stuffed ZucchiniCornbread Stuffed Zucchini
New Post
6/2/2017 8:49 AM

June in the South means long, hot and often humid days.  That doesn't give you a pass for skipping a home cooked meal.  Dinner still needs to be on the table for the family.  With an abundance of summer vegetables in your garden and at the farmer's ,market, grab what you can and start planning your menu.  Zucchini is one of the most prolific vegetable plants in your summer garden.  Once it starts producing, it suddenly becomes a mission to find new ways to bake it into breads, spiralize it into side dishes, or incorporate it into a casserole.  In this recipe, zucchini is used as a vessel for a flavorful cornbread, ground chicken, and corn mixture.   Hearty enough on its own, simply add some sliced fresh tomatoes to round out the meal.  Choose squash that are uniform in shape so they will cook evenly.  The best kind for this recipe are long, straight and not too skinny.


3 cups coarsely crumble cornbread

4 (12oz) zucchini

3 tablespoons olive oil, divided

1 teaspoon sea salt

16 oz. ground chicken

1/2 cup chopped red onion

4 garlic cloves, minced

1 teaspoon paprika

1/2 teaspoon black pepper

6 oz. white Cheddar cheese, shredded (about 1 1/2 cups)

1/2 cup fresh corn

3 tablespoon chopped fresh flat leaf parsley

Preheat oven to 375 degrees.  Spread cornbread in an even layer on one end of a baking sheet.  Cut zucchini in half lengthwise.  Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2 inch shell intact.  Coarsely chop 1 1/2 cups of pulp: reserve remaining pulp for another use.  Brush zucchini shells with 2 tablespoon of the olive oil.  Place zucchini shells on baking sheet with cornbread and sprinkle with 1/4 t of the salt.   Bake zucchini and cornbread at 375 until cornbread Is lightly browned, 8 to 10 minutes,  Remove from oven set aside.  Reduce oven temp to 350.  Heat remain 1 Tables spoon oil in a large skillet over medium high heat.  Add ground chicken to skillet, cook, stirring to crumble, until browned, 5 to 6 minutes.  Add onion, garlic, paprika, pepper reserved 1/12 cups zucchini and remain 3/4 teaspoon salt to skillet.  cook stirring occasionally, until onion is tender, about 3 minutes.  Transfer mixture to a large bowl, and stir in cornbread, white Cheddar cheese, corn, and parsley.  Divide chicken mixture evenly among zucchini shells and place on baking sheet.

Bake stuffed zucchini at 350 degre3s until filling is lightly browned and zucchini is tender, 25 minutes --- recipe from Southern Living


HomeHomeGood Food Proje...Good Food Proje...Fresh From the ...Fresh From the ...Cornbread Stuffed ZucchiniCornbread Stuffed Zucchini


Good Food Project

3223 Baldwin Avenue
Alexandria, LA 71301-3506
(318) 445-2773


GoodSearch cause banner

copyright 2012 Food Bank of Central Louisiana Privacy Statement Terms Of Use