Chicken Enchilada Zucchini Boats

Ingredients

2 cups cooked and shredded chicken (from about 1 lb)
4 medium zucchini (2 1/2 lbs), sliced in half through length*
1 1/2 Tbsp olive oil
1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)
2 cloves garlic
1 (15 oz) tomato sauce
1 Tbsp ancho chili powder
1 Tbsp chili powder
1 tsp ground cumin

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2/3 cup water

1 1/2 tsp cornstarch

2/3 cup frozen corn

1 1/4 cups shredded Mexican blend cheese

For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

Directions

Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.

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