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Cornbread Stuffed Zucchini Recipe

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Cornbread Stuffed Zucchini image

 

This recipe for Cornbread Stuffed Zucchini, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Renee Martin Gustafson

Category:
Category:

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
cup chopped red onion
4 cloves garlic, minced (about 2 tbl.)
1 tsp. paprika
tsp. black pepper
6 oz. white cheddar cheese (about 1 cups), shredded
1/2 cup fresh corn
3 tbl. chopped fresh flat-leaf parsley

Directions:
Directions:
1. Preheat oven to 375. 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 -inch shell intact. Coarsely chop 1 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 tsp. salt. Bake zucchini and cornbread at 375 until cornbread is lightly browned, 8-10 minutes. Reduce oven temperature to 350.
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 1 cups zucchini pulp, and remaining 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 350 until filling is lightly browned and zucchini is tender, 25 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
This is a favorite dish at the Lazy G!

 

 

 

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