Name: Mexican zucchini stuffed with chicken salad
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 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

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

Mexican zucchini stuffed with chicken salad

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Author: Nicole Medgenberg
Total Time: 32 minutes
Yield: 4 1x

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Description

You can make these delicious and healthy zucchinis in 30 minutes.

Ingredients

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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

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Instructions

For the chicken salad: In a bowl, mix chicken with vegetables, mayonnaise, salt and pepper with a fork.
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.
Let cool pumpkins for 5 minutes. With a knife make a circle on top and take out filling with a small spoon.
Add half the filling to the chicken salad, mix. Fill the squash with the salad.

Prep Time: 30 mins
Cook Time: 2 mins

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