Mexican Zucchini Boats

Mexican Zucchini Boats

Ingredients:

2 tbsp. olive oil
4 medium zucchini
½ cup chopped Vidalia onion
1 small red pepper (chopped)
3 cloves of garlic (chopped)
1 pound ground chicken
3 tbsp. tomato paste
1 tbsp. chili powder
1 tsp. salt
1/8th tsp. black pepper
2 cups shredded extra sharp cheddar cheese
¾ cup of fresh cilantro (chopped)
 
Directions:
Preheat oven to 375 degrees.
Slice zucchini in half lengthwise.  Scoop out the seeds with a spoon.
Rub the zucchini halves with oil.
Place them in a 9 X 13 inch metal pan and bake for 25 minutes.  Set aside.
Place the ground chicken in a pot and brown the meat, stirring often.
Remove the meat from the pot, and discard the extra liquid.
Add the remaining oil to the pot, along with the chopped onion, red pepper, and garlic.
Saute’, stirring frequently until the onion is translucent, and red pepper is soft.
Add the ground chicken back in, along with the tomato paste, chili powder, salt, and pepper.
Stir until combined and remove from heat.
Spoon the ground chicken mixture into the zucchini boats.
Top with shredded cheddar.
Bake for 25 minutes, until cheese is bubbling and starting to brown.
Remove from oven and let set for 10 minutes.
Sprinkle chopped cilantro on zucchini boats and serve.
 
Serves 4