Italian Chicken Stuffed Zucchini Casserole
4 medium organic zucchini, washed
1 lb organic ground chicken
1 can (15 oz) organic tomato sauce
1 Tbsp Italian seasoning blend
Parmesan cheese and shredded Mozzarella cheese for topping
Preheat your oven to 350 degrees. Lightly oil a 9×13 casserole dish.
Cut the zucchini in half lengthwise, then take a spoon and gently scrape out the seeds and any stringy pulp, but be sure to leave enough of the zucchini intact. Salt the insides, then turn upside down on a paper towel covered rack to sweat and drain.
Brown the ground chicken in a skillet with a little oil until the pink color is gone, then stir in the tomato sauce and seasoning; remove from heat.
Turn the zucchini cut side up and arrange in the prepared casserole dish.
Spoon the chicken mixture into the hollowed out zucchini.
Cover and bake in preheated oven for 45 to 60 minutes or until the zucchini is tender. 10 minutes before the baking time is over, sprinkle the tops of the zucchini with shredded Mozzarella cheese so that it melts and becomes gooey and stringy, just like a piece of pizza.
Remove from the oven and sprinkle Parmesan cheese over the top before serving or let everyone sprinkle their own. I like lots of cheese, but that’s me 😉
Will serve 2 to 4.
P.S. If you want to use pizza sauce or marinara sauce instead of the tomato sauce and Italian seasoning, go ahead. Any steps saved are worth it and I usually have marinara sauce handy.
Your Gluten Free Kitchen