Here’s a 💣 4 ingredient dinner to help you use up some of that garden bounty! Chicken parmigiana stuffed zucchini.
-2 large zucchini (more of smaller ones works too!)
-1 lb ground chicken
-1/2 a jar of sauce (I used muirglen fire roasted tomato)
I happened to have fresh basil and tomato from my garden, which I threw in, and some leftover mozzarella blend that I also added. You don’t need them though, since I promised only 4 ingredients!
Wash, halve, and scoop out the guts of your zucchini. I like to use the veggie peeler to thin out the skin on the bottom since it has a “slippery” texture I don’t love. Season to taste and brown 1 lb ground chicken. Turn off the heat. Drain and add 1/2 jar sauce of choice (marinara, arrabbiata, pasta sauce, etc.) Spoon your chicken into zucchini and sprinkle the tops with grated parmigiana cheese. Pop in the oven at 400 for about 15 minutes or until zucchini reaches your desired tenderness.
Optional: top with shredded mozzarella cheese after cooking, and broil on high until browned.