Let me just say how much I love stuffed food.
Peppers, chicken, pork chops—I’ll stuff anything with meat and cheese. Delicious!
And this recipe for chicken enchilada stuffed zucchini boats is one of my favorite stuffed recipes.
It’s easy to whip up, and a delicious way to get my family eating vegetables.
Enchiladas are great on their own, but stick a basic enchilada recipe inside a piece of zucchini and you’ve got a fantastic meal.
These delicious little flavor boats can also be served as snacks or hors d’oeuvres, which makes them versatile enough to be a weeknight meal and a perfect party dish.
These stuffed zucchini boats are so darn flavorful that it’s easy to forget they’re actually healthy.
That’s right! The recipe is basically zucchini, chicken, other vegetables and spices.
I know it can be hard to come up with weeknight meals that are both delicious and healthy.
It just seems like the best healthy meals take hours to make—or require a trip to the kind of grocery store my wallet won’t let me go near. But these zucchini boats are a great way to solve this common problem,
Because they’re so healthy and easy, I put them on my weeknight meal list as often as I can.
Zucchini: This dish is great year round. Zucchini is one of those rare vegetables that is available and fresh year round. Your local market should have zucchini in January and in June.
Reheating: These enchilada boats reheat really well. I find them to be wonderful next-day lunches. If I feel like they’re getting a little dry (usually a few days after cooking), I’ll just add a little enchilada sauce to the mix before reheating.
Serving: My favorite way to serve this dish is with cilantro lime rice. I’ll give each person a few boats and a nice big serving of the rice. Yuuuuum!
Source: Gonna Want Seconds
- Yield: Serves 4
- Prep Time: 60 minutes
- Cook Time: 35-40 minutes
Chicken Enchilada Stuffed Zucchini Boats
- Zucchini Boats:
- Zucchini - 4 Medium
- Olive Oil - 1-2 Tablespoon
- Small Yellow Onion, Finely Chopped - 1 cup
- Cloves Garlic, Minced - 4
- Cooked Chicken, Shredded or Chopped - 2 Cups (8 Ounces)
- Chopped Ortega Chiles - 4 Ounce Can
- Dried Chili Powder - 1 1/2 Tablespoons
- Dried Ground Cumin - 1 1/2 Teaspoons
- Dried Oregano, Crumbled - 1 1/2 Teaspoons
- Salt - 1 Teaspoon
- Black Pepper - 1/2 Teaspoon
- Enchilada Sauce - 12 Ounces
- Jack or Cheddar, Shredded - 1 Cup
- Fresh Cilantro, Roughly Chopped - 1/2 Cup
- Preheat oven to 350 degrees.
- Cut the zucchini in half and scoop out most of the flesh, leaving about 1/4 inch thick wall. Chop up the scooped out zucchini. Set aside.
- In a large pot, bring 4 quarts of salted water to a boil. Add the zucchini halves and cook for 1 minute. Remove and drain the halves well.
- Meanwhile, in a large skillet, heat olive oil. Add onion, garlic, chopped zucchini, chili powder, cumin, oregano, salt and pepper and cook until onions are soft, about 5-7 minutes. Add chicken, and Ortega chiles.
- Pour a few tablespoons of enchilada sauce in the bottom of a 15 X 10 inch baking dish and spread to cover the bottom. Lay zucchini halves, cut side up, in a single layer. Fill each zucchini half with about a heaping 1/4 cup of the filling, the firmly pressing down on it to stabilize.
- Pour the remaining enchilada sauce evenly over stuffed zucchini. Cover tightly with aluminum foil and bake in preheated oven for 3o minutes. Uncover and evenly sprinkle cheese over zucchini. Place bake in oven and continue to cook until cheese is melted and zucchini is tender.