Chicken Enchilada Zucchini Boats

Ingredients

• 2 cups cooked and shredded chicken
• 4 medium zucchini, 2 1/2 lbs, sliced in half through length
• 1 1/2 Tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 can tomato sauce
• 1 Tbsp ancho chili powder
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 2/3 cup water
• 1 1/2 tsp cornstarch
• Salt and freshly ground black pepper
• 2/3 cup frozen corn
• 1 1/4 cups shredded Mexican blend cheese
• For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion, optional, light sour cream, optional

Directions

1. Set the oven to 400 degrees. With a spoon, hollow out the middle of each zucchini half, leaving a 1/4-inch border so the halves hold their shape like little boats. Coat both sides with 1 Tbsp of the olive oil, then arrange them in 2 baking dishes, such as a 13 by 9 and a 9 by 9. Bake until the zucchini is almost tender, about 20 – 25 minutes.
2. While the zucchini bakes, warm the remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. When the oil is hot, add the onion and cook, stirring now and then, until softened, 3 – 4 minutes. Stir in the garlic and cook for 10 seconds longer.
3. Take the pan off the burner. Add the tomato sauce, then stir in the ancho chili powder plus the chili powder, along with the cumin and paprika. In a liquid measuring cup, mix the water with the cornstarch until smooth, then pour it into the sauce. Season with salt and pepper to taste.
4. Put the saucepan back over the heat and bring the sauce to a gentle boil, stirring often. Let it bubble softly for 1 minute, stirring the whole time. Turn the heat to low and simmer for 5 minutes, stirring here and there. Fold in the shredded chicken.
5. Pull the zucchini from the oven and spoon the chicken mixture into the hollowed centers. Scatter the corn over the top, then add the cheese blend. Slide the dishes back into the oven and bake until the cheese has melted and the zucchini is tender, 5 – 10 minutes.
6. Serve warm with diced tomatoes and cilantro, plus onion and sour cream if you’d like.
7. For the easiest filling, choose zucchini that are wide and fairly even from end to end.