Description

Zucchini boats stuffed with shredded roast chicken, mexican black beans & sweet corn. Topped with hot salsa, grated cheese, guacamole & sour cream. (serves 4)

Ingredients

• 4 Zucchinis, halved and hollowed out (chop & reserve the filling)
• ¹⁄₂ roast chicken, skinned and shredded
• 1 tin of mexican black beans
• 1 tin of sweet corn kernels
• 2 Spring onions (chopped)
• ¹⁄₂ a sachet of fajita seasoning mix
• Salt, pepper to taste
• 100g Tasty cheese (grated)
• 1 medium jar of medium to hot mexican salsa
• 1 regular tub of guacamole
• 1 small container of sour cream

Method

1. Pre-heat oven to 180 degrees centigrade
2. Microwave the zucchini halves in 2 batches on high for 1 minute and transfer to a roasting tray cool
3. Combine the chicken, zucchini filling, black beans, corn and spring onions
4. Add the fajita seasoning and also season with salt, pepper as desired
5. Fill each of the zucchini halves and cover with salsa
6. Place the zucchini halves in the roasting tray in the oven for 30 minutes
7. Remove tray from oven and plate the zucchini boats in pairs
8. top with gated cheese, guacamole and sour cream
9. Eat with a knife and fork
10. Left over chicken, zucchini, black beans and corn filling may be used as a salad or sandwich/wrap filling for lunch the next day