Chicken Zucchini Boats

(Serves 4)

These Taco-Stuffed Zucchini Boats are the perfect mix of healthy and hearty. Packed with bold flavor from Riega® Chicken Tinga Seasoning, they’re easy to make, super satisfying, and great for weeknight dinners or meal prep.

Print Recipe

You Will Need

4 medium zucchinis, halved lengthwise

1 tbsp olive oil

1 lb ground beef, turkey, or chicken

1 tbsp Riega® Chicken Tinga Seasoning (or more to taste)

½ cup black beans (optional)

½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Riega® Salt and pepper to taste

Directions

Preheat oven to 375°F. Use a spoon to scoop out the center of each zucchini half, leaving a ¼-inch border to form a “boat.” Place them in a baking dish, drizzle lightly with olive oil, and season with a little Riega® salt and pepper.
In a skillet over medium heat, cook the chicken marinated in Riega® chicken tinga seasoning until it reaches an internal temperature of 165 degrees.
Spoon the chicken filling evenly into each zucchini boat. Top with shredded cheese and black beans. Optional: Cover with foil and bake for 5 until cheese is melted and bubbly.
Add your favorite toppings and serve warm!