8 Ball Zucchini Stuffed With Cheesy Chicken And Rice Recipes

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.

Steps:

• Preheat oven to 350*.
• Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
• Add the zucchini and mushrooms and saute for 3 minutes more.
• Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
• Place mixture in a greased 9 x 13 baking dish.
• Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
• Spoon the topping over the rice and chicken mixture.
• Bake for 1 hour.

Steps:

• Trim zucchinis and cut in half lengthwise. Using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside.
• Roughly chop zucchini pulp.
• Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
• Add zucchini pulp and pecans and continue to saute about 3 minutes.
• Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
• Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
• Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
• Bake at 350 degrees for 30 minutes.
• Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.

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.