Description
A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you’ll have yourself a fiesta!
Yield: 4servings | Serving Size: 2zucchini boats
Ingredients
For the enchilada sauce:
olive oil spray,
2garlic cloves, minced
1or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
1-1/2cupstomato sauce
1/2tspchipotle chili powder
1/2tspground cumin
2/3cupfat-free low-sodium chicken broth
kosher salt and fresh pepper to taste
For the zucchini boats:
4about 32 oz total medium zucchini
1tspoil
1/2cupgreen onions, chopped
3clovesgarlic, crushed
1/2cupdiced green bell pepper
1/4cupchopped cilantro, plus more for garnish
8ozcooked shredded chicken breast
1tspcumin
1/2tspdried oregano
1/2tspchipotle chili powder
3tbspwater or chicken broth
1tbsptomato paste
salt and pepper to taste
For the Topping:
3/4cupreduced fat shredded sharp cheddar
cilantro for garnish
Instructions
For the enchilada sauce:
In a medium saucepan, spray oil and sauté garlic.
- Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil.
- Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Meanwhile For the Zucchini Boats:
- Preheat oven to 400°F.
- Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
- 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.
Last Step:
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