Name: 8-Ball Zucchini Stuffed with Cheesy Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Skinless, boneless chicken breast halves - 2; Chili powder, or to taste - 1 pinch; Garlic powder, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Water - 2 cups; Uncooked white rice - 1 cup; 8-ball zucchini - 2; Salted butter, or more as needed - 2 tablespoons; Diced onion, or to taste - ¼ cup; All-purpose flour, or more as needed - 2 tablespoons; Milk, or more as needed - 1 cup; Shredded Cheddar cheese, or more to taste - 1 ½ cups

8-Ball Zucchini Stuffed with Cheesy Chicken and Rice

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - 8-Ball Zucchini Stuffed with Cheesy Chicken and Rice

1. Skinless, boneless chicken breast halves - 2

2. Chili powder, or to taste - 1 pinch

3. Garlic powder, or to taste - 1 pinch

4. Salt and ground black pepper to taste - 1 pinch

5. Water - 2 cups

6. Uncooked white rice - 1 cup

7. 8-ball zucchini - 2

8. Salted butter, or more as needed - 2 tablespoons

9. Diced onion, or to taste - ¼ cup

10. All-purpose flour, or more as needed - 2 tablespoons

11. Milk, or more as needed - 1 cup

12. Shredded Cheddar cheese, or more to taste - 1 ½ cups

How to cook deliciously - 8-Ball Zucchini Stuffed with Cheesy Chicken and Rice

1. Stage

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

2. Stage

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.

3. Stage

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).

4. Stage

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.

5. Stage

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

6. Stage

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.

7. Stage

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.

8. Stage

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