Italian Chicken Stuffed Zucchini Casserole Recipe

4 medium zucchini, washed
1 lb ground chicken
1 can (15 oz) tomato sauce
1 Tbsp Italian seasoning blend
Parmesan cheese, optional

Preheat your oven to 350 degrees. Lightly oil a 9x13 casserole dish.

Cut the zucchini in half lengthwise, then take a spoon and gently scrape out the seeds and any stringy pulp, but be sure to leave enough of the zucchini intact. Salt the insides, then turn upside down on a paper towel covered rack to sweat and drain.

Brown the ground chicken in a skillet with a little oil until the pink color is gone, then stir in the tomato sauce and seasoning; remove from heat.

Turn the zucchini cut side up and arrange in casserole dish.

Spoon the chicken mixture into the hollowed out zucchini.

Cover and bake in preheated oven for 45 to 60 minutes or until the zucchini is tender.

You may want to sprinkle Parmesan cheese over the top before serving.

Will serve 2 to 4.