8 Ball Zucchini Stuffed With Cheesy Chicken And Rice Recipes
8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE
A yummy way to use up garden eight-ball zucchini. Spice it up with pepper Jack cheese!
Provided by Amanda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 9h10m
Yield 2
Number Of Ingredients 12
Steps:
- Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
- Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
- Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
- Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
- Bake in the preheated oven until softened, 20 to 25 minutes. Serve.
Nutrition Facts : Calories 1101.7 calories, Carbohydrate 93.5 g, Cholesterol 213.5 mg, Fat 51.9 g, Fiber 3.3 g, Protein 62.7 g, SaturatedFat 31.7 g, Sodium 937.7 mg, Sugar 9.5 g
CHICKEN AND RICE WITH ZUCCHINI
Enjoy tons of flavor with a Chicken and Rice Zucchini recipe you'll love. Chicken and Rice with Zucchini creates the perfect palette for a blend of spicy peppers, Spanish olives and crumbled bacon.
Provided by My Food and Family
Categories Chicken Breast
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
- Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeño pepper in blender until smooth.
- Move chicken pieces to edge of skillet. Add pepper purée; bring to boil. Stir in 1/2 cup olives, bacon and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF).
- Add zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
8 BALL ZUCCHINI RECIPE - (4/5)
Provided by lkalemba
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 375 degrees. 2.Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside. 3.Cut the bacon crosswise into 1/4" pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired. 4.Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. 5.Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.
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