Description
A quick and flavorful fusion dish where tender chicken tacos are nestled inside roasted zucchini ‘boats’ and topped with melty cheese. Perfect for weeknights, these healthy yet indulgent servings pack smoky spices, beans, and corn into a vibrant, edible vessel. Ideal for summer meals with a zucchini surplus.
Ingredients
2 boneless chicken breasts, cooked and shredded
4 large zucchinis
1 cup shredded cheddar cheese
1/2 cup black beans, drained
1/2 cup corn kernels
1/2 cup salsa
2 tsp taco seasoning
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
Instructions
Preheat oven to 375°F (190°C)
Cut zucchinis in half lengthwise and scoop out seeds to create boats
Place zucchini halves on a baking sheet lined with parchment paper
In a bowl, combine shredded chicken, 1/2 cup salsa, taco seasoning, cumin, garlic powder, and salt
Mix in black beans and corn
Stuff chicken mixture into zucchini boats
Top each with remaining 1/2 cup salsa and shredded cheese
Bake for 25 minutes or until zucchini is tender and cheese is golden
Notes
Use rotisserie chicken for a 10-minute shortcut
Swap cheddar with Monterey Jack if desired
Pinto beans work well as a substitute
Add optional toppings like cilantro, sour cream, or avocado after baking
Leftovers can be refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Baking
- Cuisine: Mexican (fusion)
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sugar: 1g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg