Description
Deliciously stuffed zucchini boats filled with savory chicken, spices, and enchilada sauce, perfect for family dinners.
Ingredients
- Medium-sized zucchini
- Cooked chicken (shredded or diced)
- Enchilada sauce (store-bought or homemade)
- Shredded cheese (Mexican blend or cheddar)
- Onion
- Garlic
- Bell pepper (optional)
- Chili powder
- Cumin
- Salt
- Pepper
- Fresh cilantro for garnish (if desired)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each zucchini in half lengthwise and scoop out the seeds gently.
- In a skillet, sauté chopped onions and bell peppers in olive oil until softened. Add minced garlic and cook until fragrant. Mix in the shredded chicken, chili powder, cumin, salt, and pepper. Stir in half of the enchilada sauce.
- Arrange the zucchini halves in a greased baking dish. Spoon the filling generously into each boat.
- Pour the remaining enchilada sauce over the stuffed zucchini and sprinkle with cheese.
- Cover with foil and bake for about 25-30 minutes. Remove the foil during the last 10 minutes of baking for a crispy topping.
- Garnish with cilantro and serve warm.
Notes
Feel free to swap out ingredients based on your preferences, and experiment with toppings like sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 boat
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, zucchini boats, healthy dinner, family recipe
