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Stuffed zucchini has emerged as a culinary favorite, offering a delightful balance of nutrition and flavor. This versatile dish allows for a creative twist on traditional stuffing options, making it an ideal choice for anyone looking to enjoy a healthy and satisfying meal. At the heart of this recipe is the Southwest flavor profile, which infuses the dish with a tantalizing mix of spices and fresh ingredients. The combination of lean protein, hearty grains, and vibrant vegetables not only creates a symphony of taste but also ensures a nutritionally balanced meal.

Southwest Chicken Stuffed Zucchini

Discover the deliciousness of Southwest Chicken Stuffed Zucchini, a healthy and flavorful meal perfect for any occasion. This recipe combines tender zucchini with a savory filling of lean ground chicken, quinoa, black beans, and vibrant spices, making it a nutritious option for those on low-carb or gluten-free diets. With easy preparation methods and a satisfying blend of textures, this dish showcases fresh ingredients and offers a delightful burst of flavors in every bite. Give it a try for a culinary experience that’s both enjoyable and guilt-free!
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Ingredients
  

4 medium zucchinis

1 pound (450g) ground chicken

1 cup cooked quinoa

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon taco seasoning

½ teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese (or Mexican blend)

Fresh cilantro, 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 seeds to create a boat-like shape. Set aside the zucchini flesh (you’ll use this in the stuffing).

    Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and bell pepper. Sauté until soft, about 5 minutes, then add the minced garlic and cook for another 1 minute.

      Brown the Ground Chicken: Increase the heat to medium-high and add the ground chicken to the skillet. Cook until browned, breaking it apart with a spoon until fully cooked, around 6-7 minutes.

        Add the Fillings: To the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, taco seasoning, cumin, smoked paprika, and the reserved zucchini flesh. Stir everything together and let it cook for about 2-3 minutes, ensuring all ingredients are heated through. Season with salt and pepper to taste.

          Stuff the Zucchini: Place the zucchini boats in a baking dish. Generously fill each boat with the chicken and quinoa mixture. Top each stuffed zucchini with shredded cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the zucchini is tender.

              Serve: Remove from the oven, let it cool for a few minutes, and then garnish with fresh cilantro. Serve with lime wedges on the side.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings