Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat. Scoop out inside portion of each zucchini half with a small spoon, leaving about ½-inch wall; coarsely chop zucchini pulp.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini pulp; cook 2 minutes or until tender, stirring frequently. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; stir in onions, chicken, beans, corn and seasoning. Makes about 2 cups.
  3. Spray both sides of zucchini with nonstick cooking spray; sprinkle with ¼ teaspoon salt and pepper. Place zucchini, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once.
  4. Fill zucchini with chicken mixture. Place zucchini, filling side up, on hot grill rack; cover and cook 5 minutes or until heated through and zucchini is tender.
  5. Whisk lime juice, garlic, and remaining 1 tablespoon oil and ¼ teaspoon salt in a large bowl; fold in avocado and cabbage. Makes about 1½ cups.
  6. Serve boats topped with avocado mixture.