4 zucchini (about 9 inches long), cut in half lengthwise
1/3 cup sour cream
1 tablespoon vegetable oil
1/2 cup chopped onion
2 cups chopped cooked chicken
1/2 cup green tomatillo salsa (salsa verde)
1/2 cup black beans (from 15-oz can), drained, rinsed
1/3 cup shredded Colby-Monterey Jack cheese blend
CHICKEN ENCHILADA-STUFFED ZUCCHINI
- Heat oven to 375°F. Using a teaspoon, scoop out zucchini pulp, leaving a 1/4- to 1/3-inch shell. Chop 3/4 cup of the zucchini pulp (save any remaining pulp for another use). Spread sour cream in zucchini shells.
- 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until softened. Stir in chicken, salsa, beans and 1/2 cup of the chopped zucchini pulp (reserve remaining 1/4 cup chopped pulp for garnish). Spoon about 1/4 cup chicken mixture into each zucchini shell, mounding slightly. Place in an ungreased CW by CORNINGWARE® 1.9- or 3-QUART OBLONG CASSEROLE.
- Bake uncovered 25 to 30 minutes or until stuffing is thoroughly heated and zucchini is crisp-tender. Sprinkle with cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Top with reserved zucchini pulp.