Chicken Enchilada Stuffed Zucchini

• 1 tsp. olive oil
• 1 1/2  cups prepared enchilada sauce
• 4 medium zucchini
• 1/2 cup chopped green onions (white and light green parts only)
• 1 small green bell pepper, chopped
• 1 tbsp. chopped garlic
• 1/4 cup minced parsley
• 8 oz. cooked and chopped chicken breast
• 1 tsp. cumin
• 1/2 tsp. dried oregano
• 1 tsp. chili powder
• 3 tbsp. water
• 1 tbsp. tomato paste
• salt & freshly ground black pepper
• 1 cup shredded reduced fat cheese

Bring a pot of water to a boil and preheat oven to 400F.

Slice the zucchini in half lengthwise and scoop out the flesh.  Drop the zucchini halves into boiling water for one minute.  Remove and set aside.  Chop the scooped zucchini flesh and set aside.

Heat a large saute pan over medium heat.  Heat the olive oil and add the green onion, bell pepper and garlic.  Cook for about 2 minutes.  Add the chopped zucchini flesh and parsley, season with salt and freshly ground black pepper and cook for 4 minutes.  Add the cumin, oregano, chili powder, water and tomato paste and mix well.  Add in the chicken, stir to combine and cook 3 minutes.

Pour 1/2 cup of enchilada sauce in the bottom of a 9 x 13 glass baking dish sprayed with cooking spray. Lay zucchini halves out, flesh side up.  Lightly season each zucchini half with salt.  Spoon about a third of a cup of the chicken mixture into each zucchini half.  Top each with 1 1/2 tbsp. of enchilada sauce and 2 tbsp. of shredded cheese.

Cover dish with foil and bake for 35 minutes.

Serve with salsa and sour cream if desired.  Enjoy!