Tabatha Carman, from the UK Cooperative Extension Office, is back this week for another edition of What's Cookin'?  And she is serving up a boat load of good food.  Sorry about the pun, but what else can you say about her delicious recipe for Stuffed Zucchini Boats?

WBKR

STUFFED ZUCCHINI BOATS

4 medium zucchini
1 pound chicken breast
½ cup chopped onion
1 egg, beaten
¾ cup marinara sauce
¼ cup bread crumbs
1 teaspoon garlic powder
½ teaspoon black pepper
1½ cups shredded
cheddar cheese
Olive oil, optional

DIRECTIONS:

Cut zucchini in half lengthwise. Cut a thin slice from the bottom of each with a sharp knife to allow the zucchini to sit flat. Scoop out the pulp, leaving ¼-inch shells. (Optional, lightly brush the shells with olive oil.) Preheat the oven to 350° F. Cut chicken breast into 1 inch cubes. In a large skillet, cook chicken and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, garlic powder, black pepper and 1 cup cheese. Spoon about ¼ cup into each zucchini shell. Place each filled shell onto a non-greased cooking sheet and place into the oven and bake for 15 minutes. Remove boats from oven and sprinkle on the remaining cheese. Bake boats for an additional 5 minutes or until the cheese melts.

 This recipe courtesy of Tabatha Carman from the University of Kentucky Cooperative Extension Service!

What's Cookin' is sponsored each and every week by Murphy Appliance Company.