Jambalaya Stuffed Zucchini Boats
SERVINGS 6
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 1 medium green bell pepper stemmed, seeded, and chopped
- 3 large celery chopped
- 3 cloves garlic finely chopped
- 1/2 small green chiles like a jalapeño, finely chopped
- 2 large tomatoes chopped
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 teaspoon Worcestershire sauce tamari, or soy sauce
- 3/4 cup brown rice
- 3 cups vegetable broth
- black pepper to taste
- 9 medium zucchini
- 1 lb ground chicken
Instructions
- Heat the oven to 400 degrees.
- Using a spoon, scrape out and discard the seeds from the zucchini halves, creating long canoes. Sprinkle with the salt, garlic powder and pepper, then place hollow sides up on a baking sheet.
- In a large skillet over medium, heat the olive oil cook ground chicken completely.
- Add the onion, and garlic, and saute until soft and translucent, about 4 to 5 minutes. Add the green pepper, zucchini, chile and celery, and saute for another 4 to 5 minutes, or until soft. Add the tomato paste, Cajun seasonings blends, and Worcestershire sauce, then continue to cook until the mixture begins to darken, about 2 to 3 minutes.
- Adjust the seasoning with additional salt and pepper and the lemon juice.
- Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes. If you’re using any of the additions, throw them in to cook with the rice after 15 minutes have passed.
- Scoop the mixture into the zucchini boats & Roast the stuffed zucchini for 20 minutes or until the zucchini is tender and cooked through.
Nutrition
Calories: 261kcalCarbohydrates: 22gProtein: 19gFat: 12gSaturated Fat: 6gCholesterol: 65mgSodium: 529mgPotassium: 1492mgFiber: 5gSugar: 11gVitamin A: 1236IUVitamin C: 88mgCalcium: 79mgIron: 3mg
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