Chicken Taco Zucchini Boats
 
Ingredients
  • 4 chicken breasts
  • 1 package taco seasoning mix
  • 1 large jar salsa (650ml, 22oz)
  • 3 or more zucchini (depending on if you're sharing with the kids, 1 zucchini per person)
Instructions
  1. Place chicken breasts in a slow cooker/crock pot and top with taco seasoning mix and salsa. Cover and cook on low for 8 hours. Shred in the last 30m of cooking.
  2. Preheat oven to 400F.
  3. Slice zucchini into halves and scoop out the seeds making a boat on each half.
  4. Place in a baking dish and fill each zucchini boat with the shredded chicken.
  5. Top with cheese and bake for 15-20 minutes depending on how tender you like your zucchini (I prefer mine with some crunch).
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2016/08/chicken-taco-zucchini-boats/