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1
Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed.
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2
Fluff with a fork and set aside to cool.
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3
The rice can be prepared ahead.
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4
Preheat oven to 400f degrees.
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5
Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish.
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6
Do not peel and place the unpeeled pieces cut side up.
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7
Sprinkle with salt to taste.
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8
In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well.
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9
Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well.
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10
Spread rice mixture evenly over the zucchini.
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11
Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture.
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12
Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set.
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13
Remove from oven and let rest 15 minutes, cut into squares and serve hot.
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14
Can be made ahead and refrigerated, add 5 or 10 minutes to cook time.
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15
Freezes well.
