Taco Stuffed Zucchini Boats

I recently found out that I have an intolerance to gluten. While I feel like I could never give up cupcakes and a whole list of other things I am trying to limit the amount of gluten that I consume. A couple weeks ago I made these taco stuffed zucchini boats. They were so good I have made them every week since. As a matter of fact I prefer them over traditional tacos.

Taco Stuffed Zucchini Boats
serving size: one
Ingredients
1  small zucchini, cut in half lengthwise
¼ cup salsa (I made homemade)
½ pound lean ground chicken
dash of the following seasonings: garlic powder, chili powder and montreal chicken
1 tablespoon chive
¼ cup bell pepper, minced
4 oz. tomato sauce
¼ cup water
¼ cup Mexican blend shredded cheese


Directions:
1. Bring a large pot of water to a boil.
2. Preheat oven to 400 degrees.
3. Place salsa in the bottle of a glass baking dish.
4. Using a small spoon or melon baller, hollow out the center of the zucchini halves. Be sure to leave a ¼- inch thick shall on each half.
5. Chop the scooped out flesh of the zucchini in small pieces.
6. Drop zucchini halves in boiling water and cook one minute.
7. Remove from water.
8. Brown chicken in a large skillet, breaking up while it cooks.
9. When no longer pink add your spices and mix well.
10. Add the chives, pepper zucchini, tomato sauce and water.
11. Stir and cover, simmer on low for about 20 minutes.
12. Using a spoon, fill the hollowed zucchini boats, press firmly into the hollowed zucchini.
13. Cover with foil and bake for 30-40 minutes or until cheese is melted and zucchini is cooked through.

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