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A yummy way to use up garden eight-ball zucchini. Spice it up with pepper Jack cheese!


Recipe Summary

20 mins
50 mins
8 hrs
9 hrs 10 mins
2 stuffed zucchinis


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.

  • Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.

  • Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.

  • Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.

  • Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

Cook's Note:

You can broil the chicken instead of grilling.

Nutrition Facts

1102 calories; protein 62.7g; carbohydrates 93.5g; fat 51.9g; cholesterol 213.5mg; sodium 937.7mg. Full Nutrition