Spicy Taco Chicken Stuffed Zucchini Boats with Avocado-Lime Crema

These zucchini boats combine Southwest flavors with 25g protein per serving. Ready in 35 minutes with minimal cleanup. Perfect for meal prep or busy weeknights!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium zucchini (halved lengthwise)
• 1 lb lean ground chicken
• 1 tbsp taco seasoning
• 1/2 cup black beans, drained
• 1/3 cup corn kernels
• 1/4 cup diced red onion
• 1/2 cup shredded pepper jack cheese
• 1/3 cup plain Greek yogurt
• 1 ripe avocado
• 2 tbsp lime juice
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Scoop zucchini flesh to create 'boats', reserving 1/4 cup chopped flesh.
2. Brown ground chicken in skillet. Add taco seasoning, chopped zucchini flesh, beans, corn and onion. Cook 5 min.
3. Fill zucchini boats with chicken mixture. Top with cheese.
4. Bake 15-18 minutes until zucchini tender and cheese melted.
5. Blend avocado, Greek yogurt, lime juice, salt and 2 tbsp water until smooth.
6. Drizzle avocado crema over baked zucchini boats.
7. Garnish with cilantro and crushed red pepper flakes.
8. Serve immediately with extra lime wedges.

Chef's Note

Broil 2 minutes at end for extra crispy cheese topping! Add a spoonful of cottage cheese to the filling mixture for bonus protein.

Make-Ahead Tips

Filling stores in fridge 3 days; assemble before baking

Substitutions

Ground turkey or plant-based crumbles work well. Substitute pinto beans for black beans if preferred.