Saturday, November 3, 2012

Stuffed Zucchini

2 large zucchini
1/2 lb ground chicken (that's a guess)
1/2 onion
1/2 eggplant
couple tablespoons on feta
Couple ounces of chicken broth

Cut onion and saute on low heat until carmelized. 

Preheat oven to 350 degrees. Halve the zucchinis and scoop out with a spoon, leaving enough zucchini on each side for structure. Place in a oven-safe pan or dish of your choice and set aside.

Mix zucchini guts and ground chicken. Fill the zucchinis with this mixture and season with salt and pepper.  Add chicken broth to the bottom of the pan so it comes up 1/4 inch. Just keeps the zucchinis from drying or burning at the bottom. Place in the oven 15-20 minutes or until meat is mostly cooked.

Once onions are carmelized add eggplant and saute.

Take the zucchinis out and top with the onion/eggplant mixture. Put back in the oven until meat is 100% cooked and zucchini is baked (another 10-15 min).

Remove from oven, serve and top with goat cheese.

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