If you’re craving a delicious, wholesome twist on a classic Mexican dish, I’ve got you covered with this Chicken Enchilada Stuffed Zucchini Boats Recipe. It’s loaded with tender shredded chicken, smoky chipotle flavors, melty cheese, and fresh veggies all nestled inside tender zucchini “boats.” I absolutely love how this turns out because it’s filling without feeling heavy, and the combination of spices and textures is just spectacular. Stick around, and I’ll walk you through every step to make sure your zucchini boats come out perfect every time!
Why You’ll Love This Recipe
- Healthy and Light: Using zucchini boats instead of tortillas cuts carbs and adds a fresh, vibrant touch.
- Flavor-Packed: The chipotle adobo sauce brings smoky heat that keeps everyone coming back for more.
- Easy to Customize: You can tweak the spice level or swap veggies to suit your family’s preferences.
- Great Make-Ahead Meal: It reheats beautifully, making it perfect for busy weeknights or meal prep.
Ingredients You’ll Need
The magic of this Chicken Enchilada Stuffed Zucchini Boats Recipe comes from simple, fresh ingredients that blend into a perfect filling. When shopping, I recommend picking zucchini that’s firm and not too large — medium-sized ones balance well for boat-shaped servings.
- Olive oil spray: Keeps things light while ensuring the zucchini roasts nicely without sticking.
- Garlic cloves (minced and crushed): Fresh garlic truly amps up the flavor, so don’t skip it!
- Chipotle chile in adobo sauce: This adds smoky warmth; adjust based on your spice tolerance.
- Tomato sauce: Acts as a rich base for the enchilada sauce, bringing that perfect tang.
- Chipotle chili powder and ground cumin: Essential spices that create that signature enchilada flavor.
- Fat-free low-sodium chicken broth: Keeps the filling moist without extra fat or salt.
- Kosher salt and fresh pepper: Season to taste—remember, seasoning is everything!
- Medium zucchini: The star vessel for this recipe; firm and fresh is best.
- Oil (for sautéing): A neutral oil or olive oil works well here.
- Green onions (chopped): Adds a mild oniony crunch inside the boats.
- Diced green bell pepper: Adds a sweet and slightly crisp texture.
- Chopped cilantro (plus extra for garnish): Brings freshness and true Mexican flair.
- Cooked shredded chicken breast: I like to use leftover roasted chicken or poached breasts shredded tender.
- Dried oregano: Balances the smoky heat with earthiness.
- Water or chicken broth: For loosening the mixture if needed.
- Tomato paste: Concentrates the tomato flavor for a rich enchilada sauce.
- Reduced-fat shredded sharp cheddar: Melts beautifully and adds that cheesy comfort.
Variations
I love making this recipe my own depending on the season or who’s coming to dinner. Feel free to customize it—you might be surprised how a little swap or extra ingredient can change things up!
- Variation: For a vegetarian twist, swap the chicken for sautéed mushrooms and black beans—I’ve done it for Meatless Mondays and the flavor was on point.
- Variation: Use pepper jack cheese if you want an extra spicy, melty kick—my friends rave about this version.
- Variation: Add corn kernels or diced tomatoes into the filling for more texture and color; it freshens up the whole dish nicely.
- Variation: For an even lower-carb option, scoop out less zucchini flesh so the boats hold more filling and less bulk.
How to Make Chicken Enchilada Stuffed Zucchini Boats Recipe
Step 1: Prep and Hollow Out Your Zucchini
Start by washing your zucchini and then slice them lengthwise to create those perfect “boats.” Using a spoon, carefully scoop out the seeds and some of the flesh to create room for your filling—just be careful not to poke through the skin. You’ll want about a half-inch thick wall so they hold up well while baking. I usually save the scooped zucchini flesh for another use, like mixing into scrambled eggs or soups.
Step 2: Make the Enchilada Sauce
In a saucepan over medium heat, spray with olive oil and gently sauté minced garlic until fragrant. Stir in the chipotle chile in adobo, tomato sauce, chipotle chili powder, ground cumin, chicken broth, salt, and pepper. Let this simmer, stirring occasionally, until thickened slightly—about 10 minutes. The rich smoky aroma will fill your kitchen and you’ll know you’re on the right track. This sauce is the soul of your filling, so don’t rush this step!
Step 3: Sauté the Veggies and Mix the Filling
Meanwhile, heat oil in a skillet and sauté green onions, crushed garlic, and diced green bell pepper until tender and aromatic. Then add chopped cilantro, shredded chicken, cumin, oregano, chipotle chili powder, tomato paste, and water or chicken broth. Stir everything together and pour in some of your enchilada sauce to moisten the mixture. Season with salt and pepper to your taste. This is where all those lovely flavors meld together, and your kitchen will smell irresistible.
Step 4: Stuff the Zucchini Boats and Bake
Preheat your oven to 375°F (190°C). Place the zucchini boats on a baking dish lined with foil or parchment paper. Fill each zucchini boat generously with the chicken and veggie mixture, then sprinkle shredded cheddar cheese evenly on top. Lightly spray the zucchini with olive oil spray to help everything cook nicely and get a little golden. Bake uncovered for about 35-40 minutes, or until the zucchini is tender and the cheese is bubbly and slightly browned. Your patience pays off here — those golden bubbles are pure satisfaction!
Pro Tips for Making Chicken Enchilada Stuffed Zucchini Boats Recipe
- Don’t Over-Scoop the Zucchini: Leaving about a half-inch wall helps prevent sogginess and keeps the boat sturdy.
- Control the Spice Level: Start with a small amount of chipotle adobo and taste your sauce as you go—you can always add more!
- Use Warm Chicken for Filling: Warm shredded chicken absorbs flavors better, so use fresh or gently warmed leftovers.
- Watch Your Bake Time: Baking too long can dry out zucchini; check tenderness around 35 minutes and adjust as needed.
How to Serve Chicken Enchilada Stuffed Zucchini Boats Recipe
Garnishes
I always top these zucchini boats with a sprinkle of fresh cilantro—it adds a pop of color and brightness that cuts through the richness. Some creamy avocado slices or a dollop of sour cream on the side also pair beautifully, adding a cool balance to that smoky spice. If you like a little extra heat, a few slices of fresh jalapeño or a dash of hot sauce never hurt!
Side Dishes
Sometimes, I like to keep things light by serving these boats with a simple side salad dressed in lime vinaigrette. Other times, I go for Mexican rice or a black bean and corn salad. If you want to stick to veggies, roasted cauliflower or grilled corn would be great companions. You’ll find this meal pairs well with so many sides—it’s really versatile.
Creative Ways to Present
For dinner parties or special occasions, I love plating each zucchini boat on a colorful platter with a scattering of pomegranate seeds and a drizzle of cilantro-lime crema. It instantly elevates the dish and adds a festive touch that guests adore. You could also turn it into a mini appetizer by slicing zucchini into smaller boats—perfect finger food!
Make Ahead and Storage
Storing Leftovers
I like to let the zucchini boats cool completely before transferring them to an airtight container. In the fridge, they keep really well for up to 3 days, and the flavors actually seem to deepen overnight. Just make sure to keep any extra garnish separate until you’re ready to serve again.
Freezing
Freezing zucchini boats can be a little tricky because zucchini has high water content. I’ve had decent luck freezing just the filling and then stuffing fresh zucchini when I’m ready to serve. Alternatively, freeze fully prepared boats but expect a softer texture upon reheating. If you want to freeze fully assembled boats, wrap them tightly and use within 1-2 months for best taste.
Reheating
To reheat, I recommend using the oven at 350°F (175°C) for about 15-20 minutes covered with foil, so it warms evenly without drying out. Avoid the microwave if you want to keep the zucchini from getting mushy, but if you’re in a rush, a quick zap with a damp paper towel over the top can work. Freshly grated cheese sprinkled on afterward can revive that melted-cheese vibe.
FAQs
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Can I use other types of squash instead of zucchini?
Absolutely! Yellow summer squash or even small pattypan squash can work well as a boat. Just make sure they’re firm and have thick enough walls to hold the filling without collapsing during baking.
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Is this recipe gluten-free?
Yes! Since we’re swapping out traditional enchilada tortillas for zucchini boats, this dish is naturally gluten-free. Just double-check that your chicken broth and other condiments don’t contain any hidden gluten additives.
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How can I make this recipe spicier or milder?
To spice things up, simply add more chipotle chile in adobo or sprinkle extra chipotle chili powder. If you prefer milder flavors, use less chipotle and omit any hot peppers. You can balance heat with a bit more cheese or sour cream as well.
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Can I prepare this recipe in advance?
Definitely! You can prepare the filling a day ahead and store it in the fridge. When you’re ready to eat, stuff the zucchini boats and bake. This makes weeknight cooking a breeze!
Final Thoughts
I truly believe this Chicken Enchilada Stuffed Zucchini Boats Recipe is one of those dishes you’ll return to time and again. It feels like comfort food that’s also nourishing, with enough zing to keep things interesting. Whenever I make it, my family goes crazy for those spicy, cheesy, tender boats—and I love knowing I’m serving something wholesome. Give it a try next time you’re craving enchiladas but want to keep things light and fresh. Trust me, once you do, it’ll become a new favorite in your meal rotation!
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Chicken Enchilada Stuffed Zucchini Boats Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings (4 zucchini boats)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
Chicken Enchilada Stuffed Zucchini Boats combine shredded chicken, flavorful enchilada sauce, and melted cheddar cheese inside tender zucchini halves for a delicious, low-carb Mexican-inspired meal that’s perfect for a family dinner or meal prep.
Ingredients
Sauce:
- Olive oil spray
- 2 garlic cloves (minced)
- 1 or 2 tbsp chipotle chile in adobo sauce (adjust for spice preference)
- 1 1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- Kosher salt and fresh pepper to taste
Zucchini Boats:
- 4 medium zucchini (about 32 oz total)
- 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 (plus more for garnish)
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or chicken broth
- 1 tbsp tomato paste
- Salt and pepper to taste
- 3/4 cup reduced fat shredded sharp cheddar cheese
- Cilantro for garnish
Instructions
- Prepare the Enchilada Sauce: Begin by spraying a pan with olive oil spray and warming it over medium heat. Add the minced garlic and sauté briefly until fragrant. Stir in chipotle chile in adobo sauce, tomato sauce, chipotle chili powder, ground cumin, and chicken broth. Season with kosher salt and fresh pepper to taste. Allow the sauce to simmer gently to meld the flavors while you prepare the other ingredients.
- Prepare the Zucchini: Wash the zucchini and slice them in half lengthwise. Using a spoon, scoop out the seeds and some flesh from the center of each half to create a boat shape. Lightly brush or spray the zucchini boats with oil and set aside.
- Cook the Filling: Heat 1 teaspoon of oil in a skillet over medium heat. Add chopped green onions, crushed garlic cloves, and diced green bell pepper. Sauté until softened. Mix in the shredded chicken, cumin, dried oregano, chipotle chili powder, tomato paste, water or chicken broth, salt, and pepper. Stir until all ingredients are well combined and heated through. Pour in some prepared enchilada sauce and stir to coat the filling evenly.
- Assemble the Zucchini Boats: Preheat your oven to 375°F (190°C). Place the zucchini halves on a baking sheet lined with parchment or foil. Spoon the chicken enchilada filling evenly into each zucchini boat. Top with the shredded reduced fat sharp cheddar cheese.
- Bake: Bake the stuffed zucchini boats in the preheated oven for approximately 30-35 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle additional chopped cilantro on top for freshness. Serve warm as a flavorful main dish or hearty side.
Notes
- This recipe offers a low-carb twist on traditional enchiladas by using zucchini as a healthy vessel.
- Adjust the chipotle chile in adobo sauce quantity to control the spice level.
- Use cooked shredded chicken breast for quicker meal prep. Rotisserie chicken works well.
- For a creamier texture, consider adding a dollop of Greek yogurt or sour cream when serving.
- Leftover enchilada sauce can be refrigerated and used for other Mexican dishes.
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 232 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 44 mg
