1 package chicken tenders
3 zucchini squashes
1 medium onion
1 small red bell pepper
4 or 5 cloves garlic
1 tomato chopped
Parmesan Cheese grated
1 teaspoon Italian spice mix
1/2 teaspoon thyme
2 teaspoons capers
1 cup Italian bread crumbs
Salt and pepper to taste
Rinse and pat dry chicken tenders, slice raw chicken in bite sized pieces, sprinkle with an Italian salad dressing and let marinate 30 minutes.
Chop onion, red pepper, tomato, and garlic.
Slice each zucchini in half lengthwise. Using a small melon baller, scoop flesh from each squash, leaving enough flesh next to the skin to retain shape. Place squash pieces in a mixing bowl. Salt and pepper lightly.
Place marinated chicken on cooking tray and broil ‘til almost done.
In a large frying place 2 tablespoons of olive oil and add onion, red pepper and garlic. Salt and pepper lightly and sauté ‘til soft. Add squash flesh, tomato pieces, capers, Italian spice mix and thyme. Sauté over medium heat for approximately 2 or 3 minutes.
Fill zucchini boats with the cooked mixture, sprinkle with Italian bread crumbs and grated Parmesan Cheese. Place in 375-degree oven for approximately 15 to 20 minutes until cheese is melted, bubbly, and slightly browned.
Serve with a garden salad or my Roquefort Cheese cold slaw and crusty Italian bread.
If your family loves olives, add ¼ to ½ cups of chopped olives (any variety) to the sauté mix before stuffing. This makes a wonderful company meal or busy day supper which can be prepared ahead, refrigerated, then cooked just before company or family arrives.