Chicken Enchilada Stuffed Zucchini

4 (about 32 oz total) medium zucchini
1 tsp oil
1/2 cup green onions, chopped
3 cloves garlic, crushed
1/2 cup diced green bell pepper
1/4 cup chopped cilantro
8 oz cooked shredded chicken breast
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
3 tbsp water or fat free chicken broth
1 tbsp tomato paste
salt and pepper to taste
enchilada sauce
mexican cheese
sour cream

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Serving Size: makes 4 zucchini boats