Mexican Chicken Zucchini Boats

INGREDIENTS

large zucchini (, cut in half lengthwise)

4 tsp

. olive oil (, divided use)

medium onion (, finely chopped)

2 cloves

garlic (, finely chopped)

1 cup

tomato sauce (, no sugar added)

2 tbsp

. tomato paste (, no sugar added)

1 tbsp

. ground chili powder ((or 1½ tsp. chili powder and 1½ tsp. ancho chili powder))

1 tsp

. ground cumin

1/2 tsp

. ground paprika

3 cups

shredded cooked chicken breast

1 1/3 cups

corn kernels

1 cup

shredded cheddar ((or Monterey jack) cheese)

2 tbsp

. finely chopped cilantro

medium tomato (, chopped)

green onions (, thinly sliced)