Mexican Zucchini Stuffed with Chicken Salad

You can make these delicious and healthy stuffed zucchinis in under 30 minutes.
By Nicole Medgenberg

Mexican zucchini stuffed with chicken salad
 
Prep Time
Cook Time
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You can make these delicious and healthy zucchinis in 30 minutes.
Author:
Recipe Type: Mexican, Main, Light, Entree
Serves: 4
Ingredients
  • 300 grams chicken breast, cooked and shredded
  • 400 grams frozen veggies (I got a bag with potato, peas, corn and carrot), cubed
  • 4 Tbsp low fat mayonnaise
  • Salt and pepper to taste
  • 12 small zucchini
Instructions
  1. For the chicken salad: In a bowl, mix chicken with vegetables, mayonnaise, salt and pepper with a fork.
  2. Boil 2 cups of water and leave the squash cooking for only 1 to 2 minutes, until they turn very green, but don't turn soft.
  3. Let cool pumpkins for 5 minutes. With a knife make a circle on top and take out filling with a small spoon.
  4. Add half the filling to the chicken salad, mix. Fill the squash with the salad.

 

Nicole Medgenberg

Nicole Medgenberg

Nicole Medgenberg is a German-Mexican food, travel and lifestyle journalist based in Mexico City. She writes for several Latin American publications including National Geographic Traveler and Cosmopolitan Magazine. She has a passion for traveling, eating local food, cooking and writing about it all in her food blog La Cocinera con Prisa.

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