Enchilada Stuffed Zucchini Boats

1 hour

Prep TimePrep: 15 minutes Cook TimeCook: 45 minutes
Servings: 4
  • 1 hour

    Prep Time: 15 minutes Cook Time: 45 minutes
    Servings: 4

    This exciting twist on everyday enchiladas will have the kids begging to eat their veggies.

  • Ingredients

    • 4 medium zucchini
    • 1 tablespoon olive oil
    • 1 bunch green onions, chopped and divided
    • 1 green bell pepper, chopped and divided
    • 2 cloves garlic, minced
    • 1 cup cooked diced chicken
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon cilantro
    • 1/2 teaspoon oregano
    • 3 tablespoons water
    • 3/4 cup shredded cheddar cheese
    • 6-8 ounces enchilada sauce

    Instructions

    1. Preheat oven to 400 F and bring a large pot of water to a boil.
    2. Cut zucchini in half lengthwise and scoop out flesh, leaving about ¼ inch thick.
    3. Drop hollowed zucchini halves in boiling water, and cook 1 minute; drain.
    4. Chop the scooped-out flesh of zucchini and set aside.
    5. In a sauté pan, heat olive oil over medium heat. Sauté ½ of the green onions, ½ of the bell pepper and the garlic for 2 to 3 minutes.
    6. Add zucchini, and cook another 4 minutes.
    7. Add water, cumin, chili powder, cilantro, oregano and chicken, and cook another 4 to 5 minutes.
    8. Place ¼ cup of enchilada sauce on the bottom of a 9-by-13-inch baking pan, and place zucchini skin side down.
    9. Fill each hollowed zucchini with chicken mixture, pressing down firmly.
    10. Pour remaining enchilada sauce and cheese over chicken mixture.
    11. Cover with foil and bake 30 minutes. Top with remaining green onions and green pepper.