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Cornbread Stuffed Zucchini

June 2, 2017

 

Cornbread Stuffed Zucchini

 

Ingredients

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 

 

 

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