Stuffed Zucchini

Ingredients

• 2 medium sized zucchini, halved lengthwise
• 1 Tablespoon vegetable or olive oil
• 1 chicken breast, thinly chopped
• 1/2 medium onion, diced
• 1/2 cup red pepper, chopped
• 1 cup mushrooms sliced
• 1/2 teaspoon fresh ground pepper
• 3/4 cup mozzarella cheese, grated
• Serves 2-4

Directions

1. Preheat oven to 475°F.
2. Line a baking sheet with aluminum foil.
3. Wash the zucchini. Cut in halves lengthwise and scoop out the centers to form boats.
4. Leave a 1/4 inch wide shell.
5. Roughly chop the centers and set aside.
6. Arrange zucchini boats on the baking sheet with the open cut side facing down and place into the preheated oven.
7. Bake for 15 minutes, Remove from oven.
8. While the zucchini boats are cooking heat oil in a medium skillet over medium-high heat.
9. Add onion and cook until tender. Add the chicken and cook, stirring often for 5 minutes.
10. Add chopped scooped zucchini, bell pepper and mushrooms and cook until vegetables are just softened.
11. Remove from heat and allow to cool slightly.
12. Stir in the cheese, and season with salt and pepper.
13. Turn over zucchini boats cut side up and fill with the vegetable mixture.
14. Place back into the oven and bake about 15 minutes until the tops are golden brown.