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Zucchini Enchilada Boats topped with chopped tomatoes in a casserole dish

Zucchini Enchilada Boats

Zucchini Enchilada Boats blend our favorite hardy Mexican food with intense flavor and super nutrition to create a super scrumptious versatile dish.
Course Main Course
Cuisine Mexican
Keyword Chicken Enchilada Stuffed Zucchini Boats, How Do I make Zucchini Enchilada Boats Recipe, How to make Zucchini Enchilada Boats Recipe, Zucchini Enchilada Boats Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 369kcal
Author Kathleen


Zucchini 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.
    How to make Zucchini Enchilada Boats, scooping out zucchini flesh
  • 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.


Serving: 1serving | Calories: 369kcal | Carbohydrates: 22g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 1726mg | Potassium: 862mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2308IU | Vitamin C: 41mg | Calcium: 287mg | Iron: 4mg