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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!
Zucchini Enchilada Boats
- 4 medium zucchini
- 1-2 tablespoons olive oil
- 1 cup small yellow onion finely chopped
- 4 cloves garlic minced
- 2 cups (8 ounces) cooked chicken, shredded or chopped
- 1 (4 ounces) can chopped Ortega chiles
- 1 1/2 tablespoons dried chili powder
- 1 1/2 teaspoons dried ground cumin
- 1 1/2 teaspoons dried oregano crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces enchilada sauce
- 1 cup jack or cheddar cheese shredded
- 1/2 cup fresh cilantro roughly chopped
- Preheat oven to 350°F.
- 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, then firmly pressing down on it to stabilize.
- Pour the remaining enchilada sauce evenly over stuffed zucchini. Cover tightly with aluminum foil and bake in the preheated oven for 3o minutes. Uncover and evenly sprinkle cheese over zucchini. Place bake in the oven and continue to cook until cheese is melted and zucchini is tender.
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More Enchiladas Recipes!
- Beef Enchiladas– Tender beef wrapped in flour tortilla layered with ooey gooey cheese!
- Chicken Enchiladas– Shredded Chicken loaded with lots of chicken, gooey cheese, sour cream, and mild green chilies!
- White Chicken Enchiladas with Sour Cream Sauce – Thick and rich sauce layered with gooey ooey cheese!
- Honey Lime Chicken Enchiladas – These have a perfect touch of sour and sweet infused throughout!
Source: Gonna Want Seconds