It feels so wonderful to sit in the sun room and look through recipe magazines. This morning i found a picture of gardenias that i am dying to attempt to paint. Hopefully they will end up looking like gardenias and not weeds, but that is another story! Flipping through pages of a Southern Living, this recipe got my attention! It also made me think about how i could use leftover dressing at Thanksgiving or just make a little extra dressing to put in the zucchini and serve that as a side dish. But first I’m going to make it just like the recipe because it sounds delicious.
3 cups coarsely crumbled cornbread
4 zucchini (use the middle to larger sized ones, using same size so they cook evenly)
3 tables canola oil, divided
1 tsp kosher salf
16 oz ground chicken
1/2 cup chopped red onion
4 garlic cloves, minced
1 tsp paprika
1/2 teas black pepper
6 oz white Cheddar cheese, shredded (about 1 & 1/2 cups)
1/2 cup whole kernel corn
3 tables chopped fresh flat leaf parsley
1. Preheat oven to 375°. Spread corn bread in an even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a serrated tomato core or melon Baller, Scoop out zucchini pulp to equal 3 cups of pulp, Leaving a 1/2 inch shell in tact. Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use.
Brush zucchini shells with 2 tablespoons of the canola oil. Place zucchini shells on baking sheet with cornbread, and sprinkle with 1/4 teaspoon of the salt. Bake zucchini and corn bread at 375° until cornbread is slightly browned, 8 to 10 minutes. Reduce oven temperature to 350°.
2. Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add ground chicken to skillet, cook stirring to crumble until browned, 5 to 6 minutes. Add onion, garlic, paprika, pepper, reserved one and 1/2 cups zucchini pulp, and remaining 3/4 teaspoon of salt to skillet: cook stirring occasionally, until onion is tender, about three minutes. Transfer mixture to a large bowl and stir in corn bread, cheddar cheese, corn and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.
3. Baked stuffed zucchini at 350° until filling is lightly browned and zucchini is tender, about 25 minutes.