Bright and bursting with zesty flavor, this healthful recipe is a great heavy appetizer option.

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

  1. 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.
  2. 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.
  3. 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.
  4. Slice each filled zucchini into 2″ strips, and place on Cracked Pepper Mini Croccantini to serve.  Enjoy!
Original recipe found at evolvingtable.com
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