Broccoli Chicken Stuffed Zucchini
Course: Dinner, MainCuisine: AmericanDifficulty: EasyIngredients
2 large (246 g) zucchini
1 cup broccoli
6 ounces shredded rotisserie chicken
3 ounces shredded cheddar cheese
2 tablespoons sour cream
2 tablespoons butter
1 stalk green onion
Salt and pepper to taste
Directions
- Preheat oven to 400 degrees F. Slice zucchini in half, lengthwise.
- Scoop out zucchini “meat”, leaving ½-inch shell.
- Brush each zucchini boat with 1 tbsp. of melted butter. Season with salt/pepper, and bake for about 20 minutes.
- Shred rotisserie chicken. Cut broccoli florets into small pieces, and combine with sour cream. Season with salt and pepper.
- Once the zucchini is done, remove and fill with chicken and broccoli mixture.
- Sprinkle with cheddar cheese on top, and bake for an additional 10-15 minutes, until cheese is melted and browning.
- Garnish with chopped green onion. Add more sour cream or mayo, if desired.
- Enjoy!
