Looking for quick and healthy weeknight dinner ideas? We have just the thing, this chicken parm stuffed zucchini dish is a delicious alternative to traditional lasagna, and a great way to get your greens in while enjoying a deliciously meal that’s packed with protein and loaded with flavour! Plus now that summer is almost here, this is a great way to use up fresh zucchini from our vegetable garden!

 

Serves: 2  Cooking Time: 40min

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. lean ground chicken
  • 1 cup Pasta Sauce or Homemade Tomato Sauce (when time permits, we like to make our own tomato sauce, check out the recipe below )
  • ¼ tsp. sea salt
  • ¼ tsp. ground black pepper
  • 2-3 medium zucchini
  • ¼ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • Basil to garnish

 

Directions: 

1. Preheat oven to 400°F

2. Lightly coat a baking dish with spray; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add chicken, breaking apart with a spoon as it cooks for about 5 minutes, or until no longer pink (*Note, if we are using pre-made pasta sauce, we add 2 garlic cloves minced to the chicken, cooking for a few minutes before moving on to the next step for additional flavour).

5. Add Pasta Sauce or Homemade Tomato Sauce, salt, pepper and stir to combine. Bring to a boil and reduce heat to low. Simmer for 2 to 3 minutes and remove from heat.

6. Cut zucchini in half lengthwise and scoop out centers with a spoon (you can use the scooped centers for extra nutrients in a smoothie, you won’t even notice it)

7. Divide chicken mixture among the zucchini, top each with parmesan cheese and mozzarella cheese.

8. Place zucchini in prepared baking dish, cover with foil. Bake for 30 minutes. Uncover and place under broil for an extra few min.

9. Serve warm and garnish with basil

 

Homemade Tomato Sauce

We don’t know about you, but we love making our ow sauce. If you have some time, here is our go to recipe, nothing beats freshly made tomato sauce.

 

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 oz. tomato paste
  • ¼ cup red wine
  • 2 cans whole peeled tomatoes (we like using San Marzano)
  • 2 Tbsp. sugar
  • 1 tsp. sea salt
  • ¼ tsp. ground black pepper
  • 3 oz. Parmesan cheese rind
  • 3 Tbsp. finely chopped fresh basil

 

Directions

1. Heat oil in large saucepan over medium-high heat.

2. Add onion and cook, stirring frequently, for 4 to 5 minutes

3. Add garlic and tomato paste and cook, stirring constantly, for 2 to 3 minutes.

4. Add wine, stirring constantly

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low and gently boil, stirring occasionally, for 3 minutes.

6. Add cheese rind, cook, uncovered, stirring occasionally for 1 hour.

7. Remove cheese rind. Add basil, mix well and enjoy!

 

There you have it, let us know how your Chicken Parm Stuffed Zucchini turned out!