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
Scale
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
