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In the realm of nutritious meals that don't compromise on flavor, the Southwest Chicken Stuffed Zucchini stands out as a delightful option. This dish showcases the perfect harmony of wholesome ingredients, vibrant flavors, and the satisfaction of indulging in a hearty meal without the guilt. With the increasing trend towards healthy eating, stuffed vegetables have garnered attention for their ability to pack in nutrients while being versatile and appealing to the palate.

Southwest Chicken Stuffed Zucchini

Experience the vibrant flavors of Southwest Chicken Stuffed Zucchini, a deliciously healthy option for any meal! This dish features tender zucchini boats filled with seasoned chicken, black beans, corn, and spices, all topped with melted cheese. Packed with protein, fiber, and essential nutrients, it’s perfect for busy weeknights and can be made in under an hour. Discover the joy of healthy cooking with this satisfying, nutritious recipe that will delight your taste buds!
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Ingredients
  

4 medium zucchinis

1 lb boneless, skinless chicken breasts, cooked and shredded

1 cup black beans, rinsed and drained

1 cup corn (fresh or canned)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese (or Mexican blend)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center flesh with a spoon, leaving about 1/4 inch of the zucchini walls. Place the hollowed zucchinis on a baking sheet.

    Make the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, half of the cheddar cheese, chili powder, cumin, garlic powder, onion powder, and season with salt and pepper. Mix well until all ingredients are evenly coated.

      Stuff the Zucchini: Fill each hollowed zucchini half generously with the chicken mixture, pressing down slightly to pack it in.

        Bake the Zucchini: Sprinkle the remaining cheese on top of the stuffed zucchinis. Cover the baking sheet with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.

          Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges for added zest.

            Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4