Stuffed Zucchini with Rice Stuffing

 Ingredients

• 2 oversized zucchini
• 2 cups wild rice
• 2 tablespoons olive oil, divided
• 1 cup diced onion
• 1 cup chopped celery
• 1 cup of chopped chicken
• 1 cup chopped mushrooms
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped kale
• 1/2 tablespoon finely chopped parsley
• 1 teaspoon dried thyme
• 1/2-3/4 teaspoon salt
• 1/4 teaspoon black pepper
• oil/salt/pepper for rubbing the squash

Directions: 

1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
2. Slice zucchini lengthwise in half and scoop out the insides. Set aside.
3. Prepare rice according to package. While it is cooking, heat a large pan over med-low and add 1 tablespoon of oil.
4. Once hot add the onion, chicken, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min. Saute until chicken is no longer pink and the vegetables are a light golden brown color.
5. Add in the garlic, kale, parsley, and thyme and stir for about 30 seconds until fragrant.
6. Add the rice to the pan along with the mushrooms. Stir every minute or so until the mushrooms are cooked. About 6-8 minutes.
7. Taste and add more salt/pepper if desired.
8. Fill your zucchini halves with the rice stuffing and bake for about 10 minutes. If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely.