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Loaded Chicken Enchilada Zucchini Boats

A nutritious and flavorful dish, these zucchini boats are filled with seasoned shredded chicken, enchilada sauce, and topped with cheese and fresh veggies, making for a delightful low-carb meal.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the zucchini boats
  • 4 pieces zucchini Choose firm zucchinis without soft spots
For the filling
  • 2 cups cooked shredded chicken Can substitute with ground turkey or beef
  • 1 cup red enchilada sauce Use gluten-free enchilada sauce for gluten-free option
  • 1 cup Mexican shredded cheese blend Experiment with different cheeses like cheddar or pepper jack
  • 1 cup bell peppers Diced for topping
  • 1 cup corn Sweet kernels for flavor and texture
Optional toppings
  • 1/4 cup fresh cilantro Sprinkled on top before serving
  • 1 cup black beans Optional, adds protein
  • 1 cup pico de gallo Fresh topping for brightness
  • 1 cup guacamole Creamy addition for richness
  • 1/2 cup sour cream Optional, adds cooling element

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C).
  2. Spray a large baking dish or a 9×13-inch pan with cooking spray and set aside.
  3. Trim the ends of each zucchini, halve lengthwise, and scoop out the centers to create boats, leaving a small margin intact.
  4. Place the hollowed zucchini halves in the prepared baking dish and bake for about 20 minutes, or until softened.
Filling
  1. In a medium bowl, combine the cooked shredded chicken with the red enchilada sauce.
  2. Once the zucchini is done baking, remove it from the oven and fill each half generously with the chicken and enchilada mixture.
  3. Add diced bell peppers, corn, and sprinkle Mexican shredded cheese on top of the filled zucchinis.
Baking
  1. Return to the oven and bake for about 8 minutes, or until the cheese has melted and is bubbling.
  2. Remove from the oven, sprinkle with fresh cilantro, and serve with optional toppings like black beans, pico de gallo, guacamole, or sour cream.

Notes

These zucchini boats can also be enjoyed as a standalone meal or paired with sides like a green salad. Store leftovers in an airtight container in the refrigerator for up to four days.