Description
These Mexican zucchini boats are stuffed with a flavorful chicken salad, making for a quick and healthy meal that’s ready in under 30 minutes.
Ingredients
Units
Scale
- 300 grams chicken breast, cooked and shredded
- 400 grams frozen mixed vegetables (potato, peas, corn, and carrot), cubed
- 4 tablespoons low fat mayonnaise
- Salt and pepper to taste
- 12 small zucchini
- 2 cups water
Instructions
- In a large bowl, combine the cooked and shredded chicken breast with the cubed frozen mixed vegetables. Add the low fat mayonnaise, and season with salt and pepper to taste. Mix well with a fork until all ingredients are evenly coated.
- Bring 2 cups of water to a boil in a large pot. Add the small zucchinis and cook for 1 to 2 minutes, or until they turn bright green and slightly tender. Be careful not to overcook them.
- Remove the zucchinis from the pot and let them cool slightly. Once cool enough to handle, slice them in half lengthwise and scoop out the seeds to create a hollow center.
- Fill each zucchini half with the chicken salad mixture, pressing gently to ensure the filling stays in place.
- Serve immediately, or refrigerate for up to 2 days and serve chilled.
Notes
For a spicier version, add chopped jalapeños to the chicken salad. You can substitute fresh vegetables for frozen if preferred. Store leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature for best flavor.
- Prep Time: 28 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Carbohydrates: 18
- Fiber: 4
- Protein: 25
- Cholesterol: 50