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Mexican Zucchini Boats

Mexican Zucchini Boats
Mexican Zucchini Boats
Mexican Zucchini Boats
Mexican Zucchini Boats
Mexican Zucchini Boats
Mexican Zucchini Boats

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 6 small zucchini, halved lengthwise
  • 1 ½ teaspoons salt, divided
  • 2 cups chopped grilled chicken
  • 2 cups shredded Mexican blend cheese, divided
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 cup corn kernels
  • ½ cup medium salsa
  • ½ cup chopped red bell pepper
  • ½ cup chopped cilantro
  • 2 tablespoons chopped jalapeno, seeds included
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chili powder

Directions

  1. Heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Scoop out center of zucchini halves. Place zucchini boats in baking pan. Sprinkle zucchini with 1 teaspoon salt.
  3. In a medium bowl, combine chicken, 1 cup cheese, black beans corn, salsa, red bell pepper, cilantro jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
  4. Spoon about 1/3 cup mixture into the zucchini boats. Reserve remaining mixture for other uses.
  5. Bake for 20 minutes. Remove from oven and top with remaining cheese.
  6. Bake an additional 5 to 6 minutes or until cheese is melted.
  7. Sprinkle with additional cilantro, if desired.

Serves: 6

Test Kitchen Tip: Use the remaining chicken mixture for tacos, burrito bowls or salads.

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