Stuffed Zucchini is a go-to dinner in our house. I usually make an Italian flavored version full of turkey sausage, tomato, basil, and garlic. But this recipe starts with lean ground chicken, chipotle lime seasoning, and fresh cilantro – it is by far our family’s new favorite!
For that smoky and zesty flavor, I added a generous spoonful of Chipotle Lime Rub, but if you aren’t familiar with Wildtree (or don’t have access to it), you can just use Chipotle Powder (Simply Organic sells one) and fresh lime juice.
When I make these for my family, I do sprinkle with Colby Jack cheese, but if you avoid dairy, you can skip the cheese or use a non-dairy alternative like Daiya shreds.
- 1 pound ground chicken
- 3 tablespoons olive or grapeseed oil
- 1 bell pepper, diced
- 1 onion, finely diced
- 2 teaspoons Chipotle Lime Rub
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 3 large zucchini, halved
- 1 cup chopped tomato
- Shredded Colby Jack cheese or non-dairy alternative like Daiya Shreds,
- Fresh cilantro, for topping
- *if you don't have access to the chipotle lime rub, no problem: substitute 1 teaspoon chipotle powder, 1 teaspoon paprika, zest of one lime, and 1 tablespoon lime juice)
- Preheat the oven to 400 degrees.
- Heat a large skillet over medium high heat. Add in 2 tablespoons oil and the ground chicken. cook for about 5 minutes then add in the diced onion and bell pepper. It will take about 10 minutes for the chicken to cook thru.
- Meanwhile, wash the zucchini well and cut off each of the ends, then in half lengthwise. Using a spoon, remove the inside of the zucchini and create a space for the filling. Place the zucchini halves in a 9 x 13 baking dish.
- Chop the zucchini you removed into small pieces and add to the chicken mixture along with the chipotle lime seasoning, paprika, and salt. Cook for another few minutes until the zucchini is tender.
- If you want to add cheese, sprinkle a few tablespoons into each zucchini half, then top with about 1/4 cup of the chicken mixture and a tablespoon or so of chopped tomatoes.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes or until the zucchini is tender.
- Serve with a generous sprinkle of freshly chopped cilantro.