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Export 5 ingredients for grocery delivery
Step 1
Cut the edges of the zucchini and slice each one in half lengthwise.
Step 2
Using a spoon or a melon baller, remove the flesh from the center of the zucchini halves.
Step 3
Chop the scooped out zucchini flesh and set aside.
Step 4
Pour ½ cup of the tomato pasta sauce into a 9x13” casserole and spread well.
Step 5
Preheat the oven to 375˚F
Step 6
Add olive oil, chicken, and chopped zucchini to a large non-stick skillet. Sauté over medium heat for 3 minutes or until the chopped zucchini is soft.
Step 7
Add 1 cup of tomato pasta sauce and salt and black pepper to taste and cook for 1 minute or so.
Step 8
Stuff the scooped out zucchini halves with the chicken mixture.
Step 9
Pour the remaining pasta sauce (about 1/2 cup) over the zucchini and cover the casserole with aluminum foil.
Step 10
Bake the zucchini for 30-35 minutes. Remove the casserole from the oven and add shredded cheese. Bake for more 3-5 minutes or until the cheese is melted.
Step 11
Garnish with parsley.
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