Mexican Chicken Zucchini Boats

Mexican Chicken Zucchini Boats

• 4 large zucchini

• 1 whole chicken

• 1 red bell pepper, cored and diced

• 1/2 red onion, diced

• 1/2 c. corn kernels

• 1 tomato, cored and diced

• 1 Tbsp. + 1 tsp. olive oil

• 2 tsp. cumin

• 1 tsp. chili powder

• 1/2 c. fresh cilantro, finely chopped

• salt to taste

• 1 c. shredded cheddar/Monterey jack cheese

Directions:

1. Boil the chicken in a big pot until done, or when the meat starts to fall off the bone. Set aside to cool. When cool, pick meat apart to use in zucchini boats.

2. Grease a 9- by 13-inch casserole dish; set aside. Slice each zucchini in half lengthwise. Hollow out the center of each zucchini by using a metal teaspoon or melon baller. Brush the tops lightly with one teaspoon of olive oil and place them skin side down in the casserole dish.

3. Warm a tablespoon of olive oil in a large skillet over medium heat. Add the onion and the pepper and cook for 2 to 3 minutes. Then add the corn, tomato, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes. Remove the skillet from the heat and set aside.

4. Preheat the oven to 400°F. Stir 1/4 cup of the cilantro and salt to taste to the filling. Add chicken or meat to the filling, then spoon mixture in each zucchini boat until full. Sprinkle each one with cheese, arranging them in the dish and covering with foil. Bake in the oven for 25 minutes, then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

5. Allow them to cool for 5-10 minutes. Top with fresh cilantro and serve.

*Can substitute canned chicken or other meat, such as turkey, lean hamburger or sausage.