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Mexican-style stuffed zucchini boats with ground chicken

average rating is 3 out of 5, based on 150 votes

Experience a mouthwatering twist on Mexican cuisine with these flavorful stuffed zucchini boats. Packed with protein-rich ground chicken, aromatic spices, and melted cheese, this low-carb and diabetic-friendly recipe is a must-try for anyone seeking a delicious and healthy meal option. Get ready to savor the flavors of Mexico in a guilt-free way!

Serving suggestions/tips:

Pair these stuffed zucchini boats with a side of fresh salsa or guacamole for an extra burst of flavor.

Serve alongside a crisp green salad to complete the meal with a refreshing touch.

Customize the recipe by adding your favorite toppings such as diced tomatoes, jalapeños, or a dollop of Greek yogurt.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

diabetic-friendly low-carb high-protein gluten-free keto-friendly weight loss healthy Mexican zucchini recipe ground chicken diabetic diet low-carb dinner high-protein meal diabetic-friendly recipe low-carb Mexican healthy dinner option diabetic-friendly meal low-carb Mexican recipe high-protein dinner

Ingredients

2 medium zucchini
1/2 lb (225g) ground chicken
1/4 cup onion, finely chopped
1/4 cup bell pepper, finely chopped
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper to taste
1/4 cup shredded cheddar cheese
Fresh cilantro, for garnish
Lime wedges, for serving

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Set aside the scooped-out flesh to use in the filling later.
Place the zucchini boats on the prepared baking sheet and sprinkle them with a little salt. Bake in the preheated oven for about 15 minutes or until slightly tender.
Meanwhile, in a skillet, heat a teaspoon of olive oil over medium heat. Add the ground chicken and cook until browned, breaking it up into small pieces with a spoon.
Add the onion, bell pepper, and minced garlic to the skillet with the chicken. Cook until the vegetables are softened.
Add the reserved zucchini flesh to the skillet and cook for an additional 2 minutes.
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to let the flavors combine.
Remove the zucchini boats from the oven and divide the chicken filling evenly among them, spooning it into the hollowed-out centers.
Sprinkle shredded cheddar cheese over the top of each stuffed zucchini boat.
Place the zucchini boats back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro.
Serve the stuffed zucchini boats with lime wedges on the side for squeezing over the top.