Chicken Taco Stuffed Zucchini

• 4 medium zucchinis, cut in half lengthwise
• 1 1/2 cups mild salsa, divided
• 1 lb lean ground chicken
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small yellow onion, minced
• 1/2 cup chopped green bell pepper
• 8 oz can tomato sauce
• 1/2 cup reduced fat Mexican blend shredded cheese
• chopped green onion, avocado and sour cream for topping

Bring a pot of water to a boil.

Using a melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and drain.

Place 1 cup of salsa in the bottom of a large baking dish and arrange the zucchinis in 2 rows.

Preheat oven to 400F.

Chop the scooped out flesh of the zucchini and set aside 1/2  cup to add to the taco filling, discarding the rest or save to use for something else.

In a large skillet, heat a small amount of olive oil over medium heat and brown the chicken, breaking it up while it cooks. When no longer pink, add the spices and mix well. Add the onion, bell pepper, reserved zucchini and tomato sauce. Stir, cover, reduce heat and simmer on low for 10 minutes, stirring occasionally.



Using a spoon, fill the hollowed zucchini boats with about 1/2 cup of the taco meat in each, pressing firmly, dividing the taco meat equally. Top each filled zucchini with 1 tablespoon of salsa and 1 tablespoon of shredded cheese.

Cover with foil and bake 30 minutes until cheese is melted and zucchini is cooked through.

Top with sliced green onions, avocado and sour cream.   Enjoy!!