Mexican Zucchini Boats

21 day fix core de force main dish: mexican zucchini boats

Mexican Zucchini Boats
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 8 servings
  • 4 large zucchini, cut in half lengthwise
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomato sauce, no sugar added
  • 2 Tbsp. tomato paste, no sugar added
  • 1 Tbsp. ground chili powder
  • 1 tsp. ground cumin
  • ½ tsp. ground paprika
  • 3 cups shredded cooked chicken breast
  • 1⅓ cups corn kernels
  • 1 cup shredded cheddar (or Monterey Jack cheese)
  • 2 Tbsp. finely chopped cilantro (optional)
  • 1 medium tomato, chopped
  • 2 green onions, thinly sliced
  1. Preheat oven to 400º F
  2. Spoon/scoop pulp out of zucchini to made boats. Place on a large baking sheet. Brush with 1 tsp. oil and bake for 15-20 min., turning once, until tender-crisp.
  3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over med-high heat.
  4. Add onion; cook, stirring frequently, for about 4-6 min., or until onion is translucent.
  5. Add garlic; continue stirring frequently for another 1 min.
  6. Add tomato sauce, paste, and spices. Bring to a boil, stirring frequently. Reduce heat to med-low; cook for 10 min, stirring occasionally.
  7. Add chicken and corn; cook for 5 min, until heated through. Remove from heat.
  8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
  9. Bake for 5-8 min., or until cheese is melted.
  10. Sprinkle evenly with chopped tomato, green onions, and cilantro. Serve immediately.
* 21 Day Fix/Core de Force Containers:
GREEN • 1 RED • ½ BLUE • ½ TSP

NOTE: Rather than tossing out the "meat" of the zucchini, use for making zucchini cashew soup. Recipe here:
Nutrition Information
Serving size: 1 boat Calories: 239 Fat: 9 Saturated fat: 4 Carbohydrates: 16 Sugar: 7 Sodium: 388 Fiber: 4 Protein: 24 Cholesterol: 59