Ingredients
- 6 small zucchini, halved lengthwise
- 1 ½ teaspoons salt, divided
- 2 cups chopped grilled chicken
- 2 cups shredded Mexican blend cheese, divided
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup corn kernels
- ½ cup medium salsa
- ½ cup chopped red bell pepper
- ½ cup chopped cilantro
- 2 tablespoons chopped jalapeno, seeds included
- 2 teaspoons ground cumin
- 1 teaspoon ground chili powder
Directions
- Heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
- Scoop out center of zucchini halves. Place zucchini boats in baking pan. Sprinkle zucchini with 1 teaspoon salt.
- In a medium bowl, combine chicken, 1 cup cheese, black beans corn, salsa, red bell pepper, cilantro jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
- Spoon about 1/3 cup mixture into the zucchini boats. Reserve remaining mixture for other uses.
- Bake for 20 minutes. Remove from oven and top with remaining cheese.
- Bake an additional 5 to 6 minutes or until cheese is melted.
- Sprinkle with additional cilantro, if desired.
Serves: 6