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- 4 medium zucchinis - 1 lb boneless, skinless chicken breasts - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 small red onion, finely chopped - 2 cloves garlic, minced To make chicken fajita stuffed zucchini, you need fresh ingredients. Zucchini makes a great boat for the filling. Choose firm zucchinis for the best results. Chicken breasts provide lean protein and a nice texture. Use colorful bell peppers to add sweetness and crunch. The red onion and garlic give depth to the dish. - 2 teaspoons chili powder - 1 teaspoon cumin - ½ teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper Spices are key to a tasty filling. Chili powder brings heat and flavor. Cumin adds warmth and earthiness. Paprika gives a smoky touch. Salt and black pepper enhance all the flavors. These spices create that fajita taste we love. - 1 cup shredded cheddar cheese - Fresh cilantro, for garnish - Lime wedges, for serving Cheddar cheese melts beautifully on top. It adds richness and creaminess to the dish. Fresh cilantro adds a bright note and color. Lime wedges are perfect for squeezing over the stuffed zucchini. The acidity from lime balances the flavors and brightens each bite. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step gets your oven ready for baking. Next, take your zucchinis and cut them in half lengthwise. Use a spoon to scoop out the insides, making a hollow boat. Save that zucchini flesh for later. Place the zucchini halves cut side up on a baking sheet. Drizzle a little olive oil over them. Bake these in your preheated oven for about 15 minutes. You want them to start softening but not too mushy. While the zucchini bakes, it’s time to cook the filling. Heat a large skillet over medium heat and add the remaining olive oil. Once hot, add your diced chicken. Cook the chicken until it turns brown, which takes about 5-7 minutes. Then add the chopped onion and minced garlic. Next, toss in the sliced bell peppers and the reserved zucchini flesh. Sauté everything until the veggies get tender, around 4-5 minutes. Now, it’s spice time! Add chili powder, cumin, paprika, salt, and black pepper. Stir well so every piece of chicken and veggie gets coated. Cook this mixture for another 2-3 minutes to let the flavors blend. Finally, remove the skillet from heat. Stir in half of the shredded cheddar cheese until it melts and mixes in. Now for the fun part! Take your cooked chicken mixture and spoon it into each zucchini half. Pack it in well so it doesn’t spill out. After that, sprinkle the remaining cheddar cheese on top of each stuffed zucchini. Return them to the oven and bake for another 10-15 minutes. Look for the cheese to melt and bubble up. Once done, take them out and garnish with fresh cilantro. Serve with lime wedges for an extra zing! When picking zucchinis, look for medium-sized ones. They should feel firm and heavy. Avoid zucchinis with soft spots or blemishes. Fresh zucchinis will hold their shape better when stuffed and cooked. You can add more spices to your filling. Try cayenne for heat or oregano for depth. Other great add-ins include black beans or corn. These will add texture and taste. You may also sprinkle some lime juice for a fresh twist. Ovens can vary, so keep an eye on your zucchinis. If your oven runs hot, check them a few minutes early. If they need more time, bake longer until the cheese bubbles. Each oven is different, so adjust as needed for the best results. Pro Tips Choose the Right Zucchini: Select firm zucchinis that are medium-sized for the best stuffing experience. They should not be too large, as this can result in watery filling. Customize Your Seasonings: Feel free to adjust the spices in the chicken mixture to suit your taste. Adding smoked paprika or a splash of lime juice can elevate the flavors. Meal Prep Option: You can prepare the filling ahead of time and store it in the refrigerator. Simply stuff the zucchini and bake when you're ready to eat. Cheese Variations: Experiment with different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor. {{image_2}} You can swap chicken for ground turkey or beef. These meats work well. If you want a vegetarian dish, try black beans or lentils. They add protein and flavor. Cheddar cheese is classic, but you have choices. Try Monterey Jack for a mild taste. Pepper Jack adds a spicy kick. You can also use a blend for more flavor. Mix in more veggies for added nutrients. Try corn for sweetness. Chopped spinach or kale adds a healthy boost. You can also use diced tomatoes for a juicy touch. To keep your stuffed zucchini fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure they cool down before sealing. This helps to avoid extra moisture that can make them soggy. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. If you want a little crisp, remove the foil for the last few minutes. You can also reheat them in the microwave. Just use a microwave-safe dish and cover it lightly. Heat in short bursts of 30 seconds until warm. You can freeze stuffed zucchini for later meals. First, let them cool completely. Wrap each zucchini half tightly in plastic wrap. Then, place them in a freezer bag or an airtight container. They can last up to three months in the freezer. When you want to eat them, let them thaw in the fridge overnight. Then, reheat in the oven as mentioned above. This way, they will taste almost as fresh as the day you made them. Chicken Fajita Stuffed Zucchini lasts about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. The flavors can deepen as they sit, making them even tastier. Just remember to check for any signs of spoilage before eating. Yes, you can make Chicken Fajita Stuffed Zucchini ahead of time. Prepare the filling and stuff the zucchini. Cover them and store in the fridge for a day. When ready, bake them for a quick and easy meal. This makes dinner prep simple and fun. You can serve many sides with Chicken Fajita Stuffed Zucchini. Here are some great options: - Mexican rice: A flavorful base that pairs well. - Black beans: They add protein and fiber. - Guacamole: Creamy and fresh, it enhances the dish. - Corn salad: Sweet and crunchy, it adds a nice contrast. Feel free to mix and match based on what you like! We explored how to make tasty Chicken Fajita Stuffed Zucchini. You learned the key ingredients, from chicken to spices. The steps made it easy to prepare and enjoy. We talked about fun ways to change the recipe, like using different proteins or cheeses. Lastly, you now know how to store and reheat leftovers like a pro. Eating healthy can be simple and fun when you try this dish. Enjoy your cooking adventure!

Chicken Fajita Stuffed Zucchini

Delicious zucchini halves filled with a savory chicken fajita mixture and topped with melted cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis, halved lengthwise
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 each red bell pepper, thinly sliced
  • 1 each yellow bell pepper, thinly sliced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 bunch fresh cilantro, for garnish
  • 1 each lime wedges, for serving

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Scoop out the insides of the zucchini halves using a spoon, creating a hollow boat. Set the scooped zucchini flesh aside for later use. Place the halves on a baking sheet, cut side up, and drizzle with a little olive oil. Bake in the preheated oven for about 15 minutes until they start to soften.
  • In a large skillet over medium heat, add the remaining olive oil. Once hot, add the diced chicken and cook until browned, about 5-7 minutes.
  • Add in the chopped onion, garlic, bell peppers, and the reserved zucchini flesh. Sauté until the vegetables are tender, about 4-5 minutes.
  • Season the mixture with chili powder, cumin, paprika, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes until everything is well coated and heated through.
  • Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted and mixed into the filling.
  • Spoon the chicken mixture into each zucchini half, packing it well.
  • Top each stuffed zucchini with the remaining cheddar cheese. Return to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
  • Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side for squeezing over.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword chicken, fajitas, healthy, stuffed, zucchini