Chicken & Gruyère Zucchini Boats

AC­TIVE TIME: 20 min. TOTAL TIME: 1 hr. SERVES: 4

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4 large zucchini

1⁄2 onion, diced

2 Tbs. olive oil

1 lb. chicken breasts,

diced

1 Tbs. chopped oregano 3⁄4 cup shred­ded Gruyère cheese

1⁄4 cup sliced al­monds We used shred­ded Gruyère in this dish to add a sharp, nutty fla­vor punch, but Swiss or Ched­dar cheeses work great too

1 Heat oven to 400°F. Slice 1⁄ 2" from top of each zucchini length­wise. Scoop out in­sides; set aside. In pan over medi­umhigh heat, cook onions in oil 5 min. Add chicken and oregano. Cook 10 min. Add zucchini flesh; cook 5 min. Re­move from heat; stir in cheese and al­monds.

2 Spoon filling into zucchini boats; add tops. Bake 30 min. Top with arugula, if de­sired.

Per serv­ing: Cal. 367 Pro. 35g Carb. 14g Fiber 5g Sug. 6g Chol. 93mg Sod. 137mg Total fat: 20g Sat. 6g Trans. 0g

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