Leftover chicken or rotisserie chicken is added to the stuffing for a wonderful meal.
Serves 4
Heat the broiler.
4 medium or two large organic zucchini
1 Tbs. (15 ml) olive oil
black pepper
1 pound (455 g) organic potatoes cut into large cubes
1 cup (240 ml) Greek or plain (dairy-free) yogurt
4 ounces (115 g) (dairy-free) shredded cheddar cheese
1 cup (200 g) each organic: corn kernels and cooked shredded chicken
1 tsp. (4,5 g) chopped thyme
1. Split zucchini lengthwise.
2. Scoop out the inside. Save in a bowl.
3. Place the zucchini on a foil-lined baking sheet.
4. Toss with the oil and sprinkle with black pepper.
5. Broil cut side down for 4 minutes.
6. Flip zucchini and leave on baking sheet.
7. Bring a pot of water to a boil.
8. Add the potatoes and cook 8-10 minutes until tender.
9. Drain and transfer to a large bowl.
10. Smash potatoes with yogurt and half the cheddar cheese.
11. Stir in the corn, chicken, thyme, and some more black pepper to taste.
12. Divide the potatoes mixture evenly amongst zucchini.
13. Broil 8-10 minutes until browned and heated through.
-modified "FamilyCircle" magazine
Fresh zucchini from the yard
