Mexican Chicken Zucchini Boats

Serves: 8 servings, 1 boat each


4 large zucchini, cut in half lengthwise (you could also use eggplant)

4 tsp. olive oil, divided use

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 cup tomato sauce, no sugar added

2 Tbsp. tomato paste, no sugar added

1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)

1 tsp. ground cumin

½ tsp. ground paprika

3 cups shredded cooked chicken breast

1⅓ cups corn kernels

1 cup shredded cheddar (or Monterey jack) cheese

2 Tbsp. finely chopped cilantro

1 medium tomato, chopped

2 green onions, thinly sliced


Preheat oven to 400º F. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese. Bake for 5 to 8 minutes, or until cheese has melted. Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.

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