Go Back

zucchini boats

A delicious and healthy recipe for stuffed zucchini boats with flavorful chicken and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini
  • 8 oz cooked shredded chicken breast
  • 1 cup enchilada sauce
  • 0.5 cup diced green bell pepper
  • 0.25 cup chopped cilantro
  • 0.75 cup reduced fat shredded sharp cheddar
  • 2 cloves garlic (crushed)
  • 1 tsp cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp chipotle chili powder
  • 3 tbsp water or chicken broth
  • 1 tbsp tomato paste

Method
 

Preparation Steps
  1. Preheat oven to 400°F. Cut zucchini in half lengthwise and scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh and set aside.
  2. In a large skillet, heat a little oil, then sauté chopped zucchini flesh, garlic, bell pepper, cilantro, cumin, oregano, chili powder, salt, and pepper until tender, about 4 minutes.
  3. Add chicken, enchilada sauce, tomato paste, and water or broth. Cook for 3 minutes to combine flavors.
  4. Place 1/4 cup of enchilada sauce at the bottom of a baking dish, then fill each zucchini half with the chicken mixture pressing firmly.
  5. Top each zucchini with 2 tablespoons of enchilada sauce, then sprinkle with cheese.
  6. Cover with foil and bake for 35 minutes until cheese is melted and zucchini is tender.
  7. Garnish with chopped cilantro and serve hot.

Notes

Enjoy this healthy zucchini boats as a main course or side dish.