LeMoine Family Kitchen

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Chicken Taco Stuffed Zucchini

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Chicken Taco Stuffed Zucchini | LeMoine Family Kitchen. Lean ground chicken cooked up with peppers, onions, taco seasoning and salsa verde. All stuffed into zucchini and baked. Topped with cheddar and scallions. This is a DELICIOUS and healthy meal!

 

This morning Jack {the 6 year old} chose a recipe out of his kids cookbook to make for himself and the little guy for dinner- tortilla pies. Layers of corn tortillas, cheese, chicken, beans, fresh salsa and more cheese. I decided Mexican sounded like a good idea and came up with these REALLY good Chicken Taco Stuffed Zucchini! I wanted something that had great flavor but a healthy meal too… this one turned out absolutely perfect so I had to share right away! 

Chicken Taco Stuffed Zucchini | LeMoine Family Kitchen. Lean ground chicken mixed cooked up with peppers, onions, taco seasoning and salsa verde. All stuffed into zucchini and baked. Topped with cheddar and scallions. This is a DELICIOUS and healthy meal!

These Chicken Taco Stuffed Zucchini are really very easy and quick to make which worked out perfectly because today was a run around day for sure!! Helped my grandmother in the morning, grocery shopping in the afternoon then into the kitchen! Lean ground chicken is cooked up with red and yellow bell peppers, onion, taco seasoning and salsa verde. To create the yummy “boats” you simply cut off one edge of zucchini then scoop out a good amount of the inside. Fill with that delicious chicken and bake in the oven until the zucchini s tender. Sprinkle some shredded sharp cheddar on top and melt in the oven. I garnished with some scallion and served them with a side of guacamole {because I put that sh*t on everything!}.

Chicken Taco Stuffed Zucchini
Author: Angela LeMoine
Ingredients
  • 4 Tbsp olive oil
  • 1 red onion, small dice
  • 1 red bell pepper, small dice
  • 1 yellow bell pepper, small dice
  • 3 Tbsp taco seasoning {all natural if you can find!}
  • 1 lb lean ground chicken
  • 3/4 cup salsa verde
  • 8 large zucchini
  • approx. 1/2 cup of sharp shredded cheddar
  • scallion for garnish
Instructions
  1. In a large skillet heat the olive oil over medium low heat. Add in the onion and peppers and cook until softened.
  2. Add in the taco seasoning and cook for another minute to wake up all the flavors.
  3. Add in the ground chicken, breaking up the meat as it cooks. Once cooked most of the way through go ahead and stir in the salsa verde and cook for another minute.
  4. Preheat your oven to 385 degrees.
  5. Cut off just a bit off the ends of the zucchini. Then holding the knife parallel to the cutting board carefully cut off the edge of one side of the zucchini, exposing the inside.
  6. Using a spoon go ahead and scoop out a good amount of the inside, leaving enough at the bottom to keep the zucchini from falling apart.
  7. Fill each zucchini with the filling. Place on a lined baking sheet and bake for 25 minutes. Sprinkle with a little cheddar and pop back in the oven just to melt.
  8. Garnish with sliced scallions.

 

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