Chicken Enchilada Stuffed Zucchini Boats

Because I’m constantly on the hunt for ways to use up the zucchinis that I know will be growing out of my ears shortly, this zucchini recipe caught my eye. It looked intriguing because of its presentation and because of its list of ingredients. If you’re looking for a healthier version of the enchilada, these naked enchiladas really hit the spot! These bad boys are delish.

Ingredients

3 medium zucchini
1 teaspoon oil
1/2 cup onions, chopped
3 cloves garlic, crushed
1/2 cup diced sweet pepper
1/4 cup chopped cilantro
8 oz chicken breast {I use  Zaycon chicken and shred it like THIS}
1 teaspoon cumin
1/2 teaspoon dried oregano
3 tablespoons chicken broth
Salt and pepper to taste
3/4 cup mozzarella cheese
2 cups enchilada sauce

Directions

Bring a large pot of water to boil. Preheat oven to 400 F.

Cut zucchini in half lengthwise and use a small spoon or melon baller to scoop out flesh, leaving about a 1/4″ thickness of flesh. Take the zucchini you scooped out and chop in small pieces and set aside.

Drop the zucchini boats into the pot of boiling water and cook 1 minute.

In a large pan over medium heat,  warm oil and then saute onion, garlic and sweet pepper until onions are translucent, about 2-3 minutes. Add chopped zucchini and cilantro, salt and pepper to taste, and cook 5 minutes. Add the cumin, oregano, and cook 3 more minutes. Add in chicken, stir and cook 3 more minutes.

Spread a 1/4 cup of enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up. Using a spoon, fill each zucchini boat with 1/3 cup of the chicken mixture. Top each boat with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake until cheese is melted and bubbly and zucchini is cooked through, approximately 30-40 minutes

Serve warm.