BBQ CHOCK STRIGHTH – CUT

BBQ FARCIE COURGETTE

Preparation time:: 15 minutes Cook time:: 50 minutes Total time:: 1 hour 5 minutes Portions:: 4

“Boats” zucchini stuffed with barbecue chicken, onions, peppers and corn, garnished with a lot of melted cheese!

Print recipe

ingredients

• 4 average zucchini
• 1 tablespoon of oil
• 1/2 pound chicken, cut into small pieces
• 1/2 cup of red onion, dice
• 1/2 cup of red pepper, dice
• 1/2 cup of corn (costs or thawed)
• 1/4 cup of peppers, trenches or chopped (optional)
• 1/4 barbecue sauce cup
• 1 cup of cheese (cheddar and / or monterey jack), shredded
• 1 tablespoon of coriander, chopped (optional)

instructions

1. Cut the zucchini in half lengthwise and dig them (using a spoon or a melon baller) until the zucchini has about 1/4 thick thick, reserving and cutting the zucchini from the inside.
2. Heat the oil in a large skillet over medium heat, add the chicken and cook, about 6-8 minutes.
3. Add the chopped zucchini, onion and pepper and cook until tender, about 8 to 10 minutes.
4. Add the corn, strong peppers and barbecue sauce, mix and turn off the fire.
5. Back the chicken mixture in the hollow hacks of zucchini, sprinkle on the cheese, place them on a baking sheet and cook in a preheated oven 350F / 180C until the zucchini is tender, about 30 to 40 minutes.

Option: Add 1/2 pineapple cup, dice!
Option: Add 1/4 cup of bacon, cooked and collapsed.

Nutritional:: CALORIES 331,, 24g fat (9g saturated,, Trans 0),, Cholesterol 75 mg,, Sodium 455 mg,, 20g carbohydrates (3G fiber,, 14g sugars),, Protein 21G

Nutrition by: