Ingredients
2cupschicken,from about 1 lb, cooked and shredded
2½lbszucchini,(4 medium) sliced in half through length
1½tbspolive oil
½cupyellow onion,finely chopped, be sure they are chopped fine or they won’t cook through
2clovesgarlic,minced
15oztomato sauce,(1 can)
1tbspancho chili powder
1tbspchili powder
1tspcumin,ground
½tsppaprika
⅔cupwater
1½tspcornstarch
salt and black pepper,freshly ground
⅔cupcorn,frozen
1¼cupsMexican blend cheese,shredded
roma tomatoes,diced
cilantro,chopped
yellow onion,chopped, optional
sour cream,light, optional
Preparation
Preheat oven to 400 degrees F. Using a spoon, scoop centers from zucchini while leaving a ¼-inch rim to create boats.
Brush tops and bottoms with 1 tablespoon of the olive oil and place in two baking dishes. Bake in preheated oven for 20 to 25 minutes until zucchini is nearly tender.
Meanwhile, heat remaining olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute for 3 to 4 minutes until soft. Add garlic and saute for 10 seconds longer.
Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
Bring to a light boil, stirring frequently. Allow to gently boil for 1 minute, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 to 10 minutes longer until cheese has melted and zucchini is tender.
Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
