Cilantro Lime Chicken Stuffed Zucchini

evolvingtable.com
serves 6
Ingredients
Zucchini:

• 6 zucchinis cut in half
• 1 Tbsp. olive oil
• ¼ tsp. salt

Cilantro Lime Chicken Filling:

• 2 Tbsp. olive oil
• 2 garlic cloves crushed
• 1 c. sweet onion finely chopped
• 1 c. bell pepper finely chopped
• 1 ½ lbs. chicken cubed
• ¾ tsp. salt divided
• ½ tsp. pepper
• 1 c. tomatoes finely diced
• ¼ c. cilantro finely chopped
• 3 Tbsp. lime juice
• ¾ c. Monterey Jack or cheddar cheese*
• Queso Fresco optional

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Preparation
For the Zucchini:

1. Preheat oven to 400 degrees.
2. After cutting zucchinis in half, scoop out insides and leave a ½-inch thick shell of zucchini.
3. Drizzle 1 tablespoon olive oil and sprinkle ¼ teaspoon salt on the insides of the zucchini halves.
4. Place zucchini halves face-down in a large baking dish or parchment paper-lined baking pan.
5. Bake for 10 minutes.

For the Cilantro Lime Chicken Filling:

1. In a large saucepan over medium heat saute 2 tablespoons olive oil, garlic, onion, and bell pepper for 2-3 minutes.
2. Add cubed chicken, ½ teaspoon salt and ½ teaspoon pepper. Continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Once chicken is done cooking, remove from heat and drain excess liquid.
4. Add tomatoes, cilantro, lime juice, and remaining ¼ teaspoon salt to taste.
5. Flip zucchini halves over and fill each with the cilantro lime chicken mixture.
6. Top each zucchini half with Monterrey Jack cheese and bake for 12-15 minutes.
7. Serve with additional cilantro, lime juice, and queso fresco. Enjoy!

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