I’ve been dieting, and it’s boring, to say the least. I love some healthy food, but sometimes I just want a damn taco. Luckily, to get me through this healthy phase I have lots of fresh veggies from my garden. One being zucchini. LOTS OF ZUCCHINI. Let’s face it. Zucchini is great and all, but to really shine they need to be stuffed with just the right filling. A Mexican style filling loaded with all of the flavors you expect, like roasted corn, cilantro, and a spicy salsa will do the trick! Oh, and cheese, don’t forget the cheese. 
RECIPE: makes 12 servings
6 medium zucchini
1 lb chicken, shredded
1 medium onion, chopped
1 bell pepper, chopped
1 small jalapeño, chopped (optional)
1 cup corn
2 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
1 cup salsa
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2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin
2 cups shredded cheese
METHOD:
1. Prepare chicken by boiling or baking. Allow to cool and shred with a fork. Preheat oven to 375 degrees. Slice the ends from the zucchini. Place in the microwave and cook on high for 2 minutes. Flip and cook an additional 1 minute. Remove the zucchini from the microwave and slice in half. Use a spoon to remove the contents. Place the contents in a medium bowl; set aside. Transfer the zucchini halves to a sheet pan that has been been sprayed with non-stick cooking spray. Drizzle with olive and sprinkle with salt + pepper.
2. Heat oil in a skillet, over medium high heat. Add in onions, peppers, and corn. Cook for 5-7 minutes or until onion is golden. Transfer the zucchini contents and chicken to the skillet. Add all remaining ingredients, and stir will to combine. Bring to a boil, and reduce heat. Simmer for 8-10 minutes. Remove from heat.
3. Spoon the chicken mixture into the hollowed zucchini. Top with cheese. Bake for 15-20 minutes or until the cheese has melted and is bubbly. Top with additional cilantro and a squeeze of lime. 
