Mexican Chicken Zucchini Boats

Yield: 4 servings (1 boat is 1 serving!)

Calories per serving: 239

What you'll need:

• 4 large zucchini, cut in half lengthwise

• 4 tsp. olive oil, divided use

• 1 medium onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 cup tomato sauce, no sugar added

• 2 Tbsp. tomato paste, no sugar added

• 1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)

• 1 tsp. ground cumin

• ½ tsp. ground paprika

• 3 cups shredded cooked chicken breast

• 1⅓ cups corn kernels

• 1 cup shredded cheddar (or Monterey jack) cheese

• 2 Tbsp. finely chopped cilantro

• 1 medium tomato, chopped

• 2 green onions, thinly sliced

What you'll need to do:

1. Preheat oven to 400º F.

2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.

3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.

4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.

8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.

9. Bake for 5 to 8 minutes, or until cheese has melted.

10. Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.