Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic (crushed or finely chopped)
  • 1 teaspoon dried oregano
  • 2 cups shredded cooked chicken
  • 28 oz Tuttorosso San Marzano-style Chopped Tomatoes in Puree (with sea salt or with garlic, basil, olive oil & sea salt, divided)
  • 1/2 cup quartered kalamata olives
  • salt and pepper (to taste)
  • 1 cup crumbled feta cheese

Instruction

  • Bring a large pot of water to boil. Preheat oven to 400°F and coat a 9x13 inch glass baking dish with olive oil or cooking spray.
  • Cut zucchini in half lengthwise. Using a small spoon or melon baller, scoop out the flesh in the center of each zucchini half, leaving about a one-quarter inch thick shell, reserving the flesh that you scoop out.
  • Coarsely chop the reserved zucchini flesh and set aside.
  • Add the zucchini halves to the boiling water and cook for 1 minute. Remove from the water and drain slightly on a paper or kitchen towel.
  • Place a large skillet over medium heat and add the olive oil. Add the onion and cook for In a large skillet, heat oil and add onion. Cook on medium-low for 3 to 4 minutes, until translucent.
  • Add chopped zucchini, garlic, and oregano and cook for another 3 to 4 minutes, until the zucchini is tender.
  • Add the chicken, about one half of the can of tomatoes, and the kalamata olives, and cook for another few minutes until heated through. Season to taste with salt and pepper.
  • Pour the remaining half a can of tomatoes into the bottom of the prepared baking dish, and place the zucchini halves in the pan on top of the tomatoes.
  • Divide chicken mixture between zucchini halves and sprinkle feta cheese evenly over the top.
  • Cover with foil and bake 20 minutes, then remove the foil and bake uncovered another 10-15 minutes until cheese is slightly golden and zucchini is cooked through.