Ingredients: |
Ingredients: 3 cups coarsely crumbled cornbread (about 10 oz.)
4 (12 oz.) zucchini
3 tbl. canola oil, divided
1 tsp. kosher salt, divided
16 oz. ground chicken
½ cup chopped red onion
4 cloves garlic, minced (about 2 tbl.)
1 tsp. paprika
½ tsp. black pepper
6 oz. white cheddar cheese (about 1½ cups), shredded
1/2 cup fresh corn
3 tbl. chopped fresh flat-leaf parsley
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Directions: |
Directions:1. Preheat oven to 375º. 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 ½-inch shell intact. Coarsely chop 1½ cups of pulp; reserve remaining pulp for another use. Brush zucchini shells with 2 tbl. of the canola oil. Place zucchini shells on baking sheet with cornbread, and sprinkle with ¼ tsp. salt. Bake zucchini and cornbread at 375º until cornbread is lightly browned, 8-10 minutes. Reduce oven temperature to 350º.
2. Heat remaining 1 tbl. oil in a large skillet over medium-high. Add ground chicken to skillet; cook, stirring to crumble, until browned, 5-6 minutes. Add onion, garlic, paprika, pepper, reserved 1½ cups zucchini pulp, and remaining ¾ tsp. 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. Place shells on a baking sheet.
3. Bake stuffed zucchini at 350º until filling is lightly browned and zucchini is tender, 25 minutes. |
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