Ingredients
- 3 zucchini, 2-3 inches in diameter
- 1/2 cup finely chopped onion
- 1 tablespoon mince garlic
- 1 tablespoon minced jalapeno (optional)
- 1 tablespoon Mexican spice blend or taco seasoning
- 1/4 cup avocado or canola oil
- scooped out zucchini, finely chopped
- 1 pound ground chicken or turkey
- 1 egg
- 2 tablespoons chopped cilantro
- 1/2 cup bread crumbs
- 1 1/2 cups tomato sauce or salsa
- 1 1/2 cups finely shredded cheddar or pepper jack cheese
Serves 3 – 4 people
Directions
Preheat oven to 350 degrees
Cut zucchini in half lengthwise the cut in 3-4 inch pieces. Using a melon baller, scoop each piece, leaving 1/4 inch on bottom and sides. Save scooped zucchini. Set aside.
Add oil to a skillet set to medium temperature. Add diced onion, finely chopped zucchini, garlic, Jalapeno to preheated skillet. Stir to combine. Cook mixture until soft, stirring occasionally. Add Mexican spice and salt & pepper to cooked mixture, stirring to blend. Set aside to cool.
In a medium bowl, place ground chicken, egg, cilantro, bread crumbs and additional salt & pepper. With your hands, mix until all ingredients are well blended. Add cooled mixture and blending to distribute evenly.
Spread tomato sauce or salsa in bottom mof 9 X 13 inch ovenproof dish. Fill each zucchini boat until all the mixture is used, heaping as needed. place zucchini boats on top of sauce in dish. Cover dish with foil and bake about 30 minutes or until fork tender. Uncover and sprinkle with shredded cheese. Return dish to oven and cook additional 5 – 10 minutes or until cheese is melted.
Serve with rice and beans if desired
