This recipe caught my eye because of the zucchini, another plentiful vegetable around here this time of year. This recipe is like stuffed zucchini but a lot easier to make so I'd recommend it. I got it from Crepes of Wrath food blog but made some alterations because it was too hot and spicy when I made it as is. I do like Tabasco sauce, I just toned it down a bit. I like my version better. Sorry, I'm a wimp, I guess. This was perfect for dinner tonight because of cooler weather we've been having. (It's suppose to get nice again for Labor Day...I hope) I always love a good baked casserole to warm up the house.
Serves 6
Serves 6
2 Tbsp. olive oil
2 chicken breasts (approx. 1 pound), cubed
2 Tbsp. Tabasco sauce
2 zucchini, thinly sliced
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1½ cups brown rice
2½ cups water
2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. In a heavy bottomed pan, (I used one with a lid that I could also bake in the oven which works best, if you have one) heat 2 Tbsp. of olive oil over medium heat and add in your cubed chicken and Tabasco sauce.
3. Cook, stirring frequently, until opaque and mostly cooked through, about 6 minutes.
4. Add zucchini and cook for another 5 minutes with the lid on.
5. Add salt, pepper, rice and water, and stir to combine.
6. Bring the mixture to a boil, then turn off the heat and place lid on pan and place in preheated oven. (or pour mixture into casserole dish, cover with aluminum foil and place in oven)
7. Bake for 1 hour and remove from oven.
8. Uncover, and top with shredded mozzarella cheese.
9. Turn the oven up to 450 degrees and bake until the cheese is bubbling and melted, about 10-15 minutes. Serve hot.
2 Tbsp. Tabasco sauce
2 zucchini, thinly sliced
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1½ cups brown rice
2½ cups water
2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. In a heavy bottomed pan, (I used one with a lid that I could also bake in the oven which works best, if you have one) heat 2 Tbsp. of olive oil over medium heat and add in your cubed chicken and Tabasco sauce.
3. Cook, stirring frequently, until opaque and mostly cooked through, about 6 minutes.
4. Add zucchini and cook for another 5 minutes with the lid on.
5. Add salt, pepper, rice and water, and stir to combine.
6. Bring the mixture to a boil, then turn off the heat and place lid on pan and place in preheated oven. (or pour mixture into casserole dish, cover with aluminum foil and place in oven)
7. Bake for 1 hour and remove from oven.
8. Uncover, and top with shredded mozzarella cheese.
9. Turn the oven up to 450 degrees and bake until the cheese is bubbling and melted, about 10-15 minutes. Serve hot.
Comments
Post a Comment