Enchilada Zucchini Boats

Low-Carb Mexican Comfort Food

30 min
8g
400°F
5 Stars

Healthier Enchilada Night

Missing enchiladas but sticking to a low-carb lifestyle? These Chicken Enchilada Stuffed Zucchini Boats give you all the bold flavors of the classic dish without the flour tortillas. Perfect for meal prep and a hit with kids!

Ingredients

  • Medium Zucchini3-4 count
  • Cooked Shredded Chicken2 Cups
  • Enchilada Sauce (Red)1 Cup
  • Mexican Cheese Blend1.5 Cups
  • Black Beans (drained)1/2 Cup
  • Fresh Cilantro & LimeTo taste

Instructions

1

Prep Boats: Slice zucchini in half lengthwise. Use a spoon to scoop out the seeds and a bit of the flesh, creating a “boat” shape.

2

Mix Filling: In a bowl, toss shredded chicken with black beans and 3/4 cup of the enchilada sauce.

3

Stuff: Fill each zucchini boat generously with the chicken mixture. Top with remaining sauce and plenty of cheese.

4

Bake: Bake at 400°F (200°C) for 20 minutes until zucchini is tender and cheese is bubbling and golden.

🥑 Pro Tip

Don’t throw away the zucchini flesh! Chop it up and sauté it into your chicken mixture or save it for a morning smoothie—it adds volume without changing the flavor!