Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats

  • Servings: 4-6
  • Rating:


  • Enchilada Sauce Ingredients
  • Non-stick spray
  • 2 Tablespoons chipotle chile in adobo sauce
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • Salt & pepper, to taste
  • Zucchini Boat Ingredients
  • 4 medium zucchini
  • 1 teaspoon olive oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup diced green bell pepper
  • 1/4 cup cilantro
  • 8-oz cooked shredded chicken breast
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 3 Tablespoons fat-free chicken broth
  • 1 Tablespoon tomato paste
  • Salt & pepper, to taste
  • 3/4 cup reduced-fat shredded share cheddar (for topping)
  • Additional chopped green onions and cilantro for garnish


Start by making the enchilada sauce. In a medium saucepan, spray non-stick spray and saute garlic over medium heat. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce and salt & pepper. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Set aside.

Next begin making the zucchini boats by bringing a large pot of water to a boil. Preheat oven to 400 degrees F.

Cut zucchini in half lengthwise. Using a small spoon or melon baller, scoop out flesh to create the "boat." Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook for one minute; remove from water and set aside.

Create the filling for the boats by heating olive oil in a large pan over medium-low heat. Add onion, garlic and bell pepper, cook for 2-3 minutes until onions are translucent. Add chopped zucchini, cilantro and salt & pepper, cook for 4 minutes. Add cumin, oregano, chili powder, water and tomato paste, and cook for 2-3 more minutes. Then mix in chicken and cook for an additional 3 minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish. Add zucchini halves to the dish cut side up. Using a spoon, fill each hollowed zucchini boat with 1/3 cup chicken mixture. Top each boat with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons of cheese.

Bake for 35 minutes or until cheese is melted and zucchini is cooked through. Top with green onions and cilantro for garnish. Serve with a big scoop of greek yogurt.