Jambalaya Stuffed Zucchini
Recipe: #1146
October 23, 2011
Categories: Side Dishes, Chicken, Squash, Cajun, Oven Bake, Chicken Dinner, more
"I have not yet made this recipe. Found in the Times-Herald, July 2011 edition. I will comment to say that it looks good enough to save and try, so I'm posting here."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (257.1 g)
- Calories 235
- Total Fat - 7 g
- Saturated Fat - 1.2 g
- Cholesterol - 23 mg
- Sodium - 591.8 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 3.5 g
- Sugars - 10.1 g
- Protein - 15.5 g
- Calcium - 54.2 mg
- Iron - 2.2 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oven to 400 degrees.
Step 2
Clean out insides of each halved zucchini, discard (I usually chop, saute with the other items and toss into filling). Try to leave a narrow, even edge all the way around, making 4 long zucchini canoes.
Step 3
Sprinkle canoes with salt, pepper and garlic powder. Lay in/on a pam'd baking dish, hollow sides up. Set aside.
Step 4
In saute pan heat olive oil over medium heat. Add the onions, garlic and saute until soft and translucent, 4 to 5 minutes.
Step 5
Add bell pepper, celery and saute for another 4 to 5 minutes,or until soft.
Step 6
Add the tomatoe paste, Cajun seasoning, hot sauce (Tobasco) and Worcestershire continue to cook until the mixture becomes aromatic and begins to darken in color, about 2 to 3 minutes.
Step 7
Stir in sausage, shrimp, chicken and rice. Adjust the seasonings, adding lemon juice as you taste.
Step 8
Scoop mixture into the hollow canoes.
Step 9
Roast uncovered for 20 to 30 minutes, until zucchini is fork tender and heated all the way through.
Tips
No special items needed.
0 Reviews
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