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Chicken Enchilada Stuffed Zucchini

Chicken Enchilada Stuffed Zucchini Boats

Course Main Course
Cuisine American
Keyword Chicken Enchilada Stuffed Zucchini Boats
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 414kcal
Author Kathleen


Zucchini Boats:

  • 4 Medium Zucchini


  • 1-2 Tablespoon Olive Oil
  • 1 cup Small Yellow Onion Finely Chopped
  • 4 Cloves Garlic Minced
  • 2 Cups 8 Ounces Cooked Chicken, Shredded or Chopped
  • 4 Ounce 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 Shredded
  • 1/2 Cup Fresh Cilantro Roughly Chopped


  • 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 the oven and continue to cook until cheese is melted and zucchini is tender.


Calories: 414kcal | Carbohydrates: 23g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1617mg | Potassium: 940mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2610IU | Vitamin C: 81.9mg | Calcium: 291mg | Iron: 4mg