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If you're looking for a dish that combines robust flavors, health benefits, and convenience, look no further than Southwest Chicken Stuffed Zucchini. This delightful recipe features fresh zucchini filled with a savory mixture of shredded chicken, black beans, corn, and diced tomatoes infused with spices that are characteristic of Southwest cuisine. Not only is it a vibrant addition to your dinner table, but it also offers a wealth of nutritional benefits that can complement any balanced diet.

Southwest Chicken Stuffed Zucchini

Discover a delicious and nutritious meal with Southwest Chicken Stuffed Zucchini, perfect for busy weeknight dinners! This recipe features tender zucchini filled with a flavorful mix of shredded chicken, black beans, corn, and spices inspired by Southwest cuisine. Easy to prepare in under an hour, it's customizable and packed with vitamins and protein. Enjoy a satisfying dish that fits into any balanced diet while impressing your family and friends with its vibrant flavors!
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Ingredients
  

4 medium zucchinis

2 cups cooked shredded chicken (rotisserie chicken works great)

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes with green chilies

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack recommended)

2 tablespoons olive oil

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the center flesh with a spoon, leaving about 1/4 inch of flesh along the edges. Set the zucchini boats aside and roughly chop the scooped-out zucchini flesh.

    Make the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped zucchini flesh, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Sauté for about 5-7 minutes, until the zucchini softens.

      Mix in Chicken: Add the shredded chicken to the skillet, stirring to combine all ingredients well. Cook for another 2-3 minutes until everything is heated through.

        Stuff the Zucchini Boats: Place the zucchini halves on a baking sheet, cut side up. Generously fill each zucchini boat with the chicken mixture.

          Cheese It Up: Sprinkle shredded cheese over the top of each stuffed zucchini.

            Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of freshness.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings