Mexican-Inspired Zucchini Boats

Ingredients

• 6 small zucchini, halved lengthwise
• 1 ½ teaspoons salt, divided
• 2 cups chopped grilled chicken
• 2 cups shredded Mexican blend cheese, divided
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 cup corn kernels
• ½ cup medium salsa
• ½ cup chopped red bell pepper
• ½ cup chopped cilantro
• 2 tablespoons chopped jalapeno, seeds included
• 2 teaspoons ground cumin
• 1 teaspoon ground chili powder

Directions

1. Heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
2. Scoop out center of zucchini halves. Place zucchini boats in baking pan. Sprinkle zucchini with 1 teaspoon salt.
3. In a medium bowl, combine chicken, 1 cup cheese, black beans corn, salsa, red bell pepper, cilantro jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
4. Spoon about 1/3 cup mixture into the zucchini boats. Reserve remaining mixture for other uses.
5. Bake for 20 minutes. Remove from oven and top with remaining cheese.
6. Bake an additional 5 to 6 minutes or until cheese is melted.
7. Sprinkle with additional cilantro, if desired.

Serves: 6

Test Kitchen Tip: Use the remaining chicken mixture for tacos, burrito bowls or salads.