Mediterranean Zucchini Boats with Kefir-Mint Topping

By nanarose

Ingredients

• Zucchini Boats
• 4 4
• medium zucchini (each about 8 oz), halved lengthwise
• 3 3
• tsp.
• olive oil
• 1 1
• carrot, chopped
• 1 1
• pepper (red, orange, or yellow), diced
• 1 /2
• c.
• cherry tomatoes, quartered
• 1 1
• lb.
• boneless, skinless chicken breast, cut into tiny pieces
• 2 2
• tsp.
• smoked paprika
• 1 1
• tsp.
• dried oregano
• 1 /8 to 1/4 tsp  red pepper flakes (optional)
• Kosher salt
• 3 3
• tbsp.
• chopped fresh chives
• Topping
• 1 /2
• c.
• plain low-fat kefir
• 2 2
• tsp.
• fresh lemon juice
• 1 /3
• c.
• finely chopped fresh mint leaves
• 1 /4
• seedless cucumber, cut into 1/4-inch pieces (optional)

Details

Adapted from womansday.com

Preparation

Step 1

Place a rimmed baking sheet in the oven and heat to 450°F. Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, transferring the insides to a cutting board; chop. Brush the cut sides with 1 teaspoon oil, then place on the heated baking sheet, cut sides down. Roast 6 minutes. Heat remaining 2 tsp oil in a large skillet on medium-high. Add carrot, pepper, tomatoes, and chopped zucchini and cook, tossing often, until the vegetables begin to soften, about 5 minutes. Season chicken with paprika, oregano, red pepper flakes (if using), and a pinch of salt; add to the skillet and stir, then remove from heat. Stir in chives. Turn zucchini cut sides up and divide chicken mixture among zucchini boats (about a generous 1/2 cup each). Roast until zucchini are tender and chicken is cooked through, 8 to 10 minutes.Meanwhile, prepare the topping: In a small bowl, combine kefir and lemon juice; fold in mint and cucumber if using. Serve with zucchini.