Canned Chicken and Zucchini Recipe: Easy and Delicious!
Canned Chicken and Zucchini Recipe: Easy and Delicious! is a practical, flavor-forward canned chicken and zucchini recipe recipe with clear ingredients and step-by-step instructions. - Serving Suggestions: Greek salad, cucumber salad, pasta salad, glazed carrots, air fryer cauliflower, air fryer potatoes, roasted asparagus, air fryer Brussels sprouts, zesty cil
Equipment
- large pot
- skillet
- baking sheet
Ingredients
- 2 medium zucchini
- 1 ½ cup pre-cooked chicken, cut into cubes or shredded
- 3 tablespoon olive oil, divided
- ½ medium onion, finely diced
- ½ teaspoon garlic powder
- 7 cherry/plum tomatoes, cut in half
- ½ cup parmesan, grated
- 1 teaspoon oregano, or mix of Italian Herbs
- Salt and pepper to taste
- ¾ cup heavy cream
- ½ cup Colby jack cheese (or sharp Cheddar), grated
Instructions
- Preheat oven to 400°F (200°C) and grease a 9 x 13 baking dish.
- Trim zucchini and cut in half lengthwise. Scoop out the flesh and seeds with a spoon, reserving half the flesh for the filling. Chop the reserved flesh and squeeze out excess water.
- Place zucchini halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened. Set aside.
- Sauté onion in a skillet over medium heat until softened. Add tomatoes, chicken, reserved zucchini flesh, oregano, and garlic powder. Sauté for 2 minutes. Stir in heavy cream.
- Add parmesan to the skillet and simmer for 2-3 minutes until slightly thickened. Adjust seasoning with salt and pepper.
- Distribute the chicken stuffing evenly among the zucchini halves. Sprinkle with Colby Jack or Cheddar cheese. Bake for another 10 minutes until cheese is melted.
- Serve immediately.
Notes
- Cream should be gently simmered, not boiled vigorously, to prevent curdling.
- Do not scoop the zucchini too aggressively; maintain sturdy boat shapes with thicker sides to hold the filling.
- Baking time varies by size: 10 minutes for small zucchinis, 15+ minutes for medium ones. Zucchini is ready when fork-tender and bright green.
- Substitutions: Use cooked ground beef, chicken, taco meat, Italian sausage, or turkey. Replace tomatoes with sun-dried tomatoes. Add crispy bacon, chorizo, mushr
- Do not scoop the zucchini too aggressively; maintain sturdy boat shapes with thicker sides to hold the filling.
- Baking time varies by size: 10 minutes for small zucchinis, 15+ minutes for medium ones. Zucchini is ready when fork-tender and bright green.
- Substitutions: Use cooked ground beef, chicken, taco meat, Italian sausage, or turkey. Replace tomatoes with sun-dried tomatoes. Add crispy bacon, chorizo, mushr