Post by wilderness on May 3, 2020 6:46:18 GMT -5
Zucchini Taco Boats with Chicken-Tammy
from Sam Houston Electric Co-op magazine (Megan myers, food editor
4 medium zucchini
1 lb boneless, skinless chicken breasts or thighs
2 t. olive oil
1/2 c. diced onion
1 t. chili powder
1 t. cumin
1 t. dried oregano
1/2 t. paprika
1/2 t. salt
1/2 c. tomato sauce OR salsa
1/2 c. shredded cheese
Preheat oven to 400*. Lightly coat a 9 x 13 baking dish with non stick spray. Slice zucchini in half lengthwise and scoop out centers, reserving flesh in a bowl. Place zucchini hollow side up into baking dish. Cut chicken into small pieces, about 1/2 inch cubes. Warm oil in a saute pan over medium - high heat, then add chicken; cook until cooked through and starting to brown, about 8 minutes. Add onion and reserved zucchini flesh, cook about 1 minute. Mix together chili powder, cumin, oregano, paprika and salt; sprinkle over chicken. Stir to coat and cook 2 minutes. Stir in tomato sauce (or salsa) and simmer 5-10 minutes, until thickened. Divide chicken mixture into zucchini and top with cheese. Cover with foil, bake 35 minutes. Serves 4.
