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5.0 from 123 votes

Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats filled with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 232 kcal
Course: Dinner
Cuisine: American , Mexican

Ingredients

  • Olive oil spray ()
  • 4 about 32 oz total medium zucchini
  • 3/4 cup reduced fat shredded sharp cheddar
  • 2 garlic cloves (minced)
  • 1 tsp oil
  • Cilantro for garnish
  • 1 or 2 tbsp chipotle chile in adobo sauce (more if you like it spicy)
  • 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 diced green bell pepper
  • 1/2 tsp ground cumin
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 2/3 cup fat-free low-sodium chicken broth
  • 8 oz cooked shredded chicken breast
  • kosher salt and fresh pepper to taste
  • 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

Instructions

    Cup of Yum
  1. In a medium saucepan, spray oil and sauté garlic.
  2. Preheat oven to 400°F.
  3. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
  4. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick.
  5. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  6. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  7. In a large saute pan, heat oil and add onion, garlic and bell pepper.
  8. Cook on medium-low heat for about 2-3 minutes, until tender.
  9. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.
  10. 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.
  11. 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.
  12. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
  13. Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
  14. Cover with foil and bake 35 minutes until cheese is melted and zucchini is tender.
  15. Top with scallions and cilantro for garnish and serve with Greek yogurt or sour cream, if desired.

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 232

% 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.