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Baked Chicken Salad Zucchini Boats

Baked Chicken Salad Zucchini Boats

It’s that time of year in the south, where you blink and the zucchini in your garden is suddenly the size of your forearm. Whether you grew it, were gifted it, or just got it from the store, here’s a great zucchini recipe to make a quick meal with that zucchini in your fridge:

Ingredients:

  • 2-4 zucchini pieces, ends removed
  • 1 container Duke Chicken Salad or your favorite chicken or tuna salad)
  • ½ cup panko bread crumbs
  • ½ cup grated parmesan cheese

Preparation:

  1. Preheat oven to 350 degrees
  2. Use a spoon to remove the seeds and inner pulp from the zucchini
  3. Spoon chicken salad in the cavity created by removing the seeds
  4. Mix together bread crumbs with grated parmesan and sprinkle over all of the chicken salad topping
  5. Lightly spray baking sheet with cooking oil and bake for 14-16 minutes, or until breadcrumbs are adequately browned and zucchini has softened
  6. EAT UP!!

This dish works great for a light summer treat for the whole family, or can be served at parties sliced into mini “liferafts!”

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