Chicken Enchilada Zucchini Boats

INGREDIENTS

2 cups

cooked and shredded chicken ((from about 1 lb))

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

tomato sauce

1 tbsp

ancho chili powder

1 tbsp

chili powder

1 tsp

ground cumin

1/2 tsp

paprika

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))