Zucchini Boats

Fill your zucchini with anything, whatever floats your boat!

INGREDIENTS

• 2 medium zucchini

• avocado oil

• 3 cloves garlic, crushed

• 1/4 cup chopped cilantro

• 1 lb ground chicken

• 1 yellow onion

• 8 oz canned green chiles

• 1 tsp cumin

• 1/2 tsp dried oregano

• 1/2 tsp chipotle chili powder

• 3 tbsp water or fat free chicken broth

• 1 tbsp tomato paste

• salt and pepper to taste

• shredded cheese of choice

DIRECTIONS

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.

2. Slice the zucchini lengthwise. Use a spoon to scoop out some of the centers of the zucchini to make little boats..

3. Place the zucchini onto the baking sheet, cut side up. Drizzle with a little avocado oil and sprinkle with sea salt.

4. Roast the zucchini in the oven for about 15-20 minutes, until soft.

5. Meanwhile, heat another tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Add the diced onions and garlic. Saute for about 10 minutes, until starting to brown.

6. Add the ground chicken, and cook for about 10 minutes, breaking apart with a spatula, until browned.

7. Stir in the green chiles, some of your shredded cheese, and spices. Adjust salt to taste, if needed.

8. When the zucchini are done roasting, use paper towels to pat any moisture from the wells.

9. Stuff the chicken mixture into the zucchini boats. Sprinkle with remaining shredded cheese

10. Bake for about 5-10 minutes, until the cheese is melted and browned.

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You can change up this recipe with different meats, cheeses, fillings, whatever you like!