Tuna (or Chicken) Casserole with Potato Chip Topping Stuffed Zucchini

By ctaubenheim

Ingredients

• 2 Zucchinis
• Kosher Salt & grd Black Pepper
• 1 Med Onion, Finely Chopped
• 8 o Mushrooms, Sliced
• 1/4 C Flour
• 2 C. Whole Milk
• 1 C. Chicken Broth
• 6oz Can Tuna or Chicken,
• Drained
• 2 Tbsp Chopped Fresh
• Parsley
• 2 C. Grated Sharp White
• Cheddar
• 1 1/2 C. Crumbled Potato
• Chips

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350. Cut zucchini in half horizontally. With a spoon, scrap out the seeds down the center of the zucchini leaving a medium thin skin along the sides. Place on microwave safe platter. Sprinkle with olive oil and spread on inside of Zucchini, add salt & pepper. Place in microwave for 5-10 minutes - until the zucchini is semi soft.

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high & add the mushrooms, and 1/4 tsp salt. Cook, stirring until the mushrooms release their liquid & turn golden brown, 8-10 minutes. Sprinkle the flour over the mushrooms & cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes. Add the Tuna (Chicken) and parsley to mushroom mixture and stir to combine. Turn off the heat and add 1 cup of the Cheddar Cheese. Stir to combine. Season with salt and pepper.

Step 2

Fill in the zucchini boats with a heaping amount of the tuna (chicken) mixture. Sprinkle the remaining 1 cup of Cheddar Cheese on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top between 20-40 minutes (depending on size of zucchini.