Chicken Enchilada Stuffed Zucchini Boats
User Reviews
5
Chicken Enchilada Stuffed Zucchini Boats
Description
This recipe starts by preparing a chipotle-enriched enchilada sauce with garlic, chipotle chiles in adobo, chili powder, cumin, and tomato sauce simmered gently with chicken broth. Medium zucchinis are halved lengthwise, scooped to remove flesh while leaving a sturdy shell. The scooped zucchini flesh, bell pepper, onion, garlic, and cilantro are cooked with shredded chicken and seasonings to form a flavorful filling. The sauce and filling are combined, then spooned into the zucchini halves placed in a baking dish.
The dish is baked to meld flavors and melt sharp cheddar cheese on top, creating a balance of smoky heat from chipotle, herb freshness from cilantro, and savory notes from the chicken. The zucchini boat’s tender walls provide a mild vegetal base and a slight bite that supports the enchilada-style filling.
This recipe serves as a wholesome main dish, suitable for those seeking a vegetable-based pasta alternative. Garnishing with additional cilantro and green onions adds brightness. It can be served on its own or alongside a light salad for a complete meal.
Ingredients
- olive oil spray form
- 4 zucchini about 32 oz, medium size total
- 3/4 cup cheddar cheese reduced fat, shredded, sharp
- 2 garlic minced, cloves
- 1 tsp neutral cooking oil generic cooking oil
- cilantro for garnish
- 1 chipotle chile in adobo sauce more if you like it spicy, or 2 tbsp
- 1/2 cup green onions (chopped)
- 1-1/2 cups tomato sauce
- 3 cloves garlic (crushed)
- 1/2 tsp chipotle chili powder
- 1/2 cup green bell pepper diced
- 1/2 tsp cumin ground
- 1/4 cup cilantro plus more for garnish, chopped
- 2/3 cup chicken broth fat-free low-sodium
- 8 oz chicken breast cooked shredded
- kosher salt fresh, to taste
- 1 tsp cumin
- black pepper fresh, to taste
- 1/2 tsp oregano dried
- 1/2 tsp chipotle chili powder
- 3 tbsp water or chicken broth
- 1 tbsp tomato paste
- salt to taste
- black pepper to taste
Instructions
- In a medium saucepan, spray oil and sauté garlic.
- Preheat oven to 400°F.
- Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
- Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick.
- Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Chop the scooped out flesh of the zucchini in small pieces and set aside.
- In a large saute pan, heat oil and add onion, garlic and bell pepper.
- Cook on medium-low heat for about 2-3 minutes, until tender.
- Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.
- Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
- Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.
- Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
- Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is tender.
- Top with scallions and cilantro for garnish and serve with Greek yogurt or sour cream, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 2zucchini boats | |
| Calories | 232kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Cholesterol | 44mg | 15% |
| Sodium | 820mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
