You know those giant baseball bat sized zucchinis that you end up growing by the bushel if you plant a zucchini plant in your garden? (Or at least that’s what we end up getting…) My husband has a great recipe for those big guys!
Giant Stuffed Zucchini Recipe
- One giant zucchini
- 1 pound of ground chicken
- 1 cup of dry rice, cooked per the directions
- 2 tsp of basil
- salt and pepper to taste
Cut the zucchini in half and scoop out the insides. Cook up about a pound of ground chicken. Mix together the rice, basil, salt and pepper. Cook for 2 hours at 350F. Serve with butter on top.
Our garden this year kind of got overgrown. I know it’s hard to see how big this zucchini is in the picture above, but just try to compare it to the size and curve of our counter. When you cut these guys in half they have HUGE seeds. You definitely don’t want to be eating those:
So scoop them on out and it leaves the perfect spot for stuffing:
Cook up a pound of ground chicken:
Cook a cup of rice and add it to the chicken. Add about 2 tsp of basil, and salt and pepper to taste:
Fill up the holes left in the zucchini with the stuffing mixture:
Then fold the zucchini back together, and use toothpicks to keep it in place:
Bake it for about 2 hours at 350F or until the inside is tender. Add some butter on top and it’s delicious!
This is one of my husband’s favourite dinners of late summer, and he is always so proud when he makes it for me. It’s warm and hearty, so it’s even better if it’s a cool autumn day!