Chicken Taco Zucchini Boats
Tender zucchini is stuffed with seasoned chicken for a family-friendly summer meal.
Servings: 4
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts or thighs diced
- 1/2 cup diced onion
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt
- 1/2 cup prepared salsa
- Shredded pepper jack cheese
Instructions
- Preheat oven to 400°F and lightly coat a 9x13-inch baking dish with nonstick spray.
- Slice zucchini in half lengthwise and scoop out centers, reserving the flesh into a bowl. Arrange zucchini in baking dish, cut side up.4 medium zucchini
- Heat oil in a saute pan over medium-high. Cook chicken until cooked through and lightly browned, 3-5 minutes. Add onion and reserved zucchini and continue to cook for 1 minute.1 tablespoon olive oil, 1 pound boneless chicken breasts or thighs, 1/2 cup diced onion
- Mix together chili powder, cumin, oregano, paprika, and salt, and sprinkle over chicken. Stir to coat and cook for 2 minutes. Stir in salsa, lower heat to medium-low, and let simmer for 5-10 minutes, until thickened.1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon paprika, 1/2 teaspoon fine sea salt, 1/2 cup prepared salsa
- Divide chicken mixture into zucchini (you might have extra filling) and top with cheese.Shredded pepper jack cheese
- Cover with foil and bake for 35 minutes, until zucchini is tender.
