Zesty Stuffed Zucchini Boats

Zesty Stuffed Zucchini Boats



  • 1 pound chicken breast
  • 1 jar of salsa
  • ¼ cup cilantro, chopped
  • 1 small yellow onion
  • 1 small green bell pepper
  • ½ cup low-fat pepper jack
  • 4 tbsp. cumin
  • 3 tbsp. chili powder
  • 16 oz. chicken broth
  • 3 large zucchinis
  • 6 oz. tomato paste


  1. Preheat oven to 275 degrees or use a crock-pot to slow cook chicken.
  2. Season your chicken breast with ½ of the cumin and ½ of the chili powder. You can also add garlic powder salt and pepper to taste.
  3. Once the chicken has been seasoned, sear it in a pan until it’s golden brown on each side (this will lock in the flavor before it is slow cooked).
  4. Add chicken and broth to a large pot or crock-pot (in the oven at 275 degrees for eight hours in crock-pot of high for four).
  5. Once chicken is fully cooked, remove, shred and set aside.
  6. Slice you zucchini lengthwise and scoop middle out with a spoon (creating a boat).
  7. Set aside the scooped out zucchini.
  8. To soften zucchini before stuffing, drop them into boiling water for 1-2 minutes.
  9. While zucchini are boiling, sauté the chopped bell pepper and onion.
  10. Add in chicken, scooped zucchini, cilantro, the rest of the seasoning and tomato paste.
  11. Place zucchini boats on a nonstick baking sheet and pour a few tablespoons of salsa into the bottom of each boat.
  12. Stuff the boats with the chicken mixture and top with the remaining salsa.
  13. Bake at 350 degrees for 30 minutes.
  14. Garnish the boats with scallions or cilantro and low-fat pepper jack.
  • 123 calories
  • 8 grams fat
  • 23 grams protein
  • 16 grams carbs

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