Serves: 8 servings, 1 boat each
Ingredients:
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
Instructions:
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.