Recipes
Southwest Chicken & Garbanzo Stuffed Zucchini
Uses: ground chicken, zucchini, garbanzo beans, tomato sauce, sour cream
Ingredients:
- 1 medium zucchini
- 3 ounces ground chicken
- 1/3 cup garbanzo beans, rinsed and drained
- 1/4 cup tomato sauce
- 1 tablespoon sour cream
- 1 teaspoon oil
- Cumin, chili powder, garlic powder, black pepper
- Small amount of salt
Instructions:
- Heat the oven to 375°F. Cut the zucchini in half lengthwise and scoop out some of the center, leaving a sturdy shell. Chop the scooped zucchini flesh.
- Heat oil in a skillet and cook ground chicken, breaking it into crumbles. Add the chopped zucchini flesh, cumin, chili powder, garlic powder, black pepper, and a small amount of salt. Cook until the chicken reaches at least 165°F.
- Stir in garbanzo beans and tomato sauce. Spoon the mixture into the zucchini halves and place them in a small baking dish with 2 tablespoons water in the bottom.
- Cover loosely and bake for 18 to 22 minutes, until the zucchini is tender. Top with sour cream before serving.
Good for: A fun Latin-inspired stuffed vegetable dinner with seasoned chicken and beans.
Optional: Serve with brown rice if you want a larger meal.