Crunchy Zucchini Chicken Appetizers
6 zucchinis, halved with the insides scooped out to leave 1/2″ thick shells
3 Tbsp olive oil
2 cloves garlic, crushed
1 cup sweet onion, finely chopped
1 cup bell pepper, finely chopped
1 1/2 lbs boneless skinless chicken breast, cut into 1/2″ cubes
Sea salt and freshly cracked black pepper to taste
1 cup tomatoes, finely diced
1/4 cup cilantro, finely chopped
3 Tbsp lime juice
3/4 cup Monterrey Jack or Cheddar
- Preheat oven to 400F. Drizzle 1 tablespoon olive oil and sprinkle 1/4 tsp sea salt into each zucchini half. Place zucchini halves face down on a large baking sheet lined with parchment paper, and bake for 10 minutes.
- Meanwhile, in a large saucepan, warm 2 tablespoons olive oil over medium high heat. Add onion, garlic, and bell peppers, and saute for 2-3 minutes, until vegetables begin to become soft and fragrant. Next, add in cubed chicken, and season with salt and pepper to taste. Cook over medium heat for 8-10 minutes, or until chicken is cooked through. Once chicken is done cooking, remove from heat and drain any excess liquid. Add tomatoes, cilantro, lime juice, and season to taste.
- Flip zucchini halves over, and fill each half with the cilantro lime chicken mixture. Top each zucchini half with your preferred cheese, and bake for another 12-15 minutes. When zucchini are finished baking, remove from oven and let cool slightly.
- Slice each filled zucchini into 2″ strips, and place on Cracked Pepper Mini Croccantini to serve. Enjoy!