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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.

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