One thing about living with food allergies is that sometimes they can seem to cut off access to various types of cuisines. For example, since finding out I had a severe corn allergy over a year ago, Mexican food has pretty much been off the table. Living in CA, I’ve always had excellent Mexican food options and especially when I lived in LA. One of my favorite food memories is senior year of college when my best friend Krae and I would meet at our favorite place, La Sirena Grill in El Segundo for endless chips and salsa, margaritas, the perfect burrito and girl talk. (If you find yourself in LA, I seriously recommend that place… it’s pretty much amazing and I would love to live vicariously through all of you!) But between the celiac and the corn allergy, Mexican food has kind of felt off-limits. One day, I decided to change that. After all, who says you need corn or a tortilla to have a fabulous Mexican meal? These zucchini boats are full of Mexican flavor and are gluten-free, corn-free, dairy-free, paleo and totally delicious!
- 5 Small-Medium Zucchini
- 1 Yellow Onion
- 1 Green Pepper
- 1/4 C. Chopped Green Onion
- 2 Garlic Cloves, Minced
- 1/4 C. Cilantro, Chopped
- 1/4 C. Salsa
- 1 Package Frontera GF Key-Lime Cilantro Skillet Sauce*
- 2 Chicken Breast Cutlets (About 1 Lb)
- 1/2 t. Oregano
- 1 t. Cumin
- Olive Oil Spray
* 1 cup of any salsa will work, this skillet sauce is my favorite one though!
- Spray bottom of crockpot with any nonstick spray (helps immensely in the clean-up process) and put 1/4 of salsa on bottom of crockpot. Layer chicken cutlets in, adding salsa between them and on top. Don’t worry too much about the layering process here as all will combine when you shred. Place on High and cook for 3 hours.
- When chicken is cooked, shred with forks and set aside.
- Cut ends off zucchini and cut in half lengthwise. Hollow out inside of zucchini. People commonly use a melon ball scoop for this, but I used an apple corer and it worked like a dream, was fast and easy and ensured smooth boats! Set aside insides of zucchini that have been scooped out.
- Heat 4 Cups of Water in a bowl and drop zucchini boats in for 1 minute. You could do this with a pot of boiling water on the stove, but I just poured hot water into a bowl and it was so easy. Remove boats and set aside.
- Chop zucchini, onion and green pepper into fairy small pieces and set aside.
- Chop fresh cilantro until you have about 1/4 cup.
- Heat a large saucepan on the stove and 1 T. of olive oil. Add chipped onion and stir for about 3 minutes until they start to become translucent. Add garlic and cook for a minute more.
- Next, add green pepper, chopped zucchini and cilantro along with cumin and oregano. (If you want to up the spice factor, you could also add chili powder but my salsa had enough heat.) Cook for about 5 minutes and add salt and pepper to taste.
- Add shredded chicken to mixture and stir to combine, cook on low to let flavors combine for a few minutes.
- Now it’s time to stuff the zucchini boats! First, spread 1/4 of salsa on the bottom of 9×12 pan.
- Use a spoon to fill the boats with the mixture until they are smooth and flat. Then, overstuff them by using rounded spoonfuls to pack on mixture. Carefully set in pan.
- Cover pan with foil and bake in a 400 degree oven for 35-40 minutes and garnish with chopped green onions.
What’s your favorite Mexican dish?