Ingredients for Stuffed Cucumbers
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How to Make Stuffed Cucumbers
- Preheat oven to 350°F (175°C).
- Carefully scoop out the pulp from 6 medium-sized cucumbers, reserving the pulp in a large bowl.
- Lightly salt the cucumber shells and arrange them close together in a buttered 9x13 inch baking dish.
- Finely chop the reserved cucumber pulp.
- In a large bowl, combine the chopped cucumber pulp with 1 cup finely diced tomatoes, 1/2 cup finely chopped onion, 1 cup cooked and shredded chicken, 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1 cup of milk until the sauce thickens. Remove from heat.
- Add the creamy sauce to the cucumber pulp mixture and stir to combine.
- Fill the cucumber shells with the mixture.
- Bake for 20-25 minutes, or until the cucumbers are tender and the filling is heated through.
- Meanwhile, prepare the topping: combine 1/4 cup bread crumbs with 1 tablespoon melted butter.
- Sprinkle the buttered bread crumbs evenly over the stuffed cucumbers.
- Bake for an additional 5 minutes, or until the topping is golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
18g
Fat
14g
Carbs
4g
