Name: Stuffed Zucchini & Summer Squash Boats with Herbed Rice and Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean / Italian-inspired
Ingredients: 2 medium (about 400 g total) zucchini; 2 medium (about 400 g total) yellow summer squash; 1 lb (454 g), trimmed boneless skinless chicken breast; 1 cup (185 g) uncooked long-grain white rice; 1.5 cups (360 ml) low-sodium chicken broth; 1 medium (about 110 g), finely diced onion; 1 small head (about 240 g), cut into small pieces broccoli florets; 3 cloves, finely minced garlic; 1/2 cup grated (about 50 g) Parmesan cheese; 3 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 2 tbsp, chopped (plus extra for garnish) fresh parsley; 1 tsp, chopped (or 1/2 tsp dried thyme) fresh thyme; 1 tsp (optional, for brightness) lemon zest

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