These Chicken Enchilada Stuffed Zucchini Boats are a delicious and healthy way to enjoy all the flavors of traditional enchiladas, but with a lower carb twist. Packed with tender shredded chicken, seasoned veggies, and topped with a zesty homemade enchilada sauce and melted cheese, these zucchini boats are perfect for a weeknight dinner or a meal prep option. They’re light, flavorful, and packed with protein, making them a satisfying dish that doesn’t compromise on taste.
Ingredients
For the Enchilada Sauce:
- Olive oil spray
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chile in adobo sauce, depending on spice preference
- 1½ cups tomato sauce
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- 2/3 cup fat-free, low-sodium chicken broth
- Kosher salt and fresh pepper, to taste
For the Zucchini Boats:
- 4 medium zucchinis (approximately 32 oz in total)
- 1 tsp olive oil
- ½ cup green onions, chopped
- 3 cloves garlic, crushed
- ½ cup diced green bell pepper
- ¼ cup finely chopped cilantro, with extra for garnishing
- 8 oz cooked shredded chicken breast
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chipotle chili powder
- 3 tbsp water or chicken broth
- 1 tbsp tomato paste
- Salt and pepper, to taste
For the Topping:
- ¾ cup shredded sharp cheddar cheese, reduced-fat
- Fresh cilantro, for garnish
Instructions
Step 1: Make the Enchilada Sauce
- Heat a small saucepan over medium heat and spray with olive oil.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the chipotle chile in adobo sauce, tomato sauce, chipotle chili powder, ground cumin, and chicken broth.
- Adjust the flavor with salt and pepper as desired.
- Simmer the sauce on low for about 5-10 minutes to allow the flavors to meld together. Remove from heat and set aside.
Step 2: Prepare the Zucchini Boats
- Preheat your oven to 400°F (200°C).
- Slice the zucchinis in half lengthwise and use a spoon or melon baller to scoop out the flesh, leaving about ¼-inch thick shells. Set aside the zucchini flesh for later use.
- Place the zucchini halves in a large baking dish, cut side up. Spray lightly with olive oil, season with salt and pepper, and bake for 10-12 minutes until slightly tender.
Step 3: Cook the Filling
- Heat 1 tsp of olive oil in a large skillet over medium heat.
- Add the chopped green onions, crushed garlic, and diced green bell pepper. Cook for 3-4 minutes until softened.
- Stir in the reserved zucchini flesh, chopped cilantro, shredded chicken, cumin, oregano, chipotle chili powder, water (or chicken broth), and tomato paste.
- Cook for an additional 5-7 minutes until everything is well combined and heated through.
- Add salt and pepper according to your taste preferences.
Step 4: Stuff the Zucchini Boats
- Remove the baked zucchini boats from the oven and spoon the chicken and veggie mixture evenly into each zucchini half.
- Pour the prepared enchilada sauce over the top of the stuffed zucchinis.
Step 5: Add the Cheese and Bake
- Sprinkle ¾ cup of shredded cheddar cheese evenly over the stuffed zucchini boats.
- Return the baking dish to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
- Remove the zucchini boats from the oven and let them cool for a few minutes.
- Garnish with additional chopped cilantro and serve immediately.
Conclusion
These Chicken Enchilada Stuffed Zucchini Boats are a fantastic way to enjoy all the bold and spicy flavors of enchiladas while keeping things light and low-carb. The combination of tender zucchini, shredded chicken, savory enchilada sauce, and melted cheddar makes this dish both hearty and satisfying. It’s a perfect meal for any night of the week, and it’s sure to become a family favorite. Enjoy this flavorful, guilt-free twist on a classic!