Chicken Enchilada Stuffed Zucchini Boats

I found this recipe to have a bit too much tomato sauce in it for my liking. I am not a lover of tomato sauce. I also think it could've been cooked a little longer as my zucchini were still a little bit too hard.

- 4 medium zucchini
- 1 teaspoon oil

- 1/2 cup chopped shallots                
- 3 cloves garlic, crushed
- 1/2 cup diced green capsicum
- 1/4 cup parsley
- 1 cup shredded chicken
- 1 teaspoon cumin
-1 teaspoon garlic
- 1/2 teaspoon oregano
- 1 cup water
- 3 tablespoons chicken broth
- 1 tablespoon tomato paste
- salt and pepper
- 3/4 cup grated cheddar cheese
- 1  1/2 cups tomato sauce


1. To make the sauce: In a medium saucepan, saute the garlic. Add the cumin, broth, tomato sauce, salt and pepper. Bring to the boil, then reduce to a simmer for 5-10 minutes. Set aside to use.

2. Preheat your oven to 200 degrees celcius. Cut the zucchini lengthways and scoop out the inside. Cut this into small pieces and cook in boiling water for 1 minute.

3. Heat the oil and saute the onion, garlic, and capsicum for 2-3 minutes. Add the boiled zucchini and parsley. Season with salt and pepper and cook for 4 minutes. Add the cumin, oregano, water and tomato paste and cook for a few more minutes. Add the shredded chicken and cook for 3 minutes.

4. Place 1/4 cup of the sauce that you set aside from step 1 on the bottom  of  a baking dish. Place the zucchini halves with the hollowed out sides face up. Stuff the hollows with the chicken mixture and press firmly. Top each with grated cheese and the remaining sauce.

5. Cover the baking dish with foil and bake for 35 minutes until the cheese melts.