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Home / Recipes
1 hour
5 from 1 vote
3 Comments

Chicken Enchilada Stuffed Zucchini

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  • 361
by: Joanna Cismaru

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2 Chicken Enchilada Stuffed Zucchinis on a plate

Ah zucchini! Who doesn’t love zucchini?

I know what you’re thinking, there’s lots of you out there who don’t love zucchini, but why not? Have you ever had stuffed zucchini? They are perfect for stuffing, but there are many other ways to serve zucchini. When I was a kid, my mom used to slice up the zucchini into thin, about 1/2 inch, slices. She would then put them through egg wash, then some flour and fry them. Do you know how good they are? One of these days I’m going to try to bake them like that, but instead of flour I’d use Panko breadcrumbs.

Chicken Enchilada Stuffed Zucchinis in a baking dish

But today I did not fry my zucchini, today I stuffed my zucchini. I stuffed them with chicken, enchilada sauce and cheese. YUM! They are good my friends, they are delicious. They are so good, even you zucchini haters might like them. It’s like an enchilada but in a zucchini. So you’re cutting calories, and you’re eating good healthy food, not to mention this would be a perfect meal for those of you out there cutting carbs.

2 Chicken Enchilada Stuffed Zucchinis on a plate

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two chicken enchilada stuffed zucchinis on a plate

Chicken Enchilada Stuffed Zucchini

5 from 1 vote
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 4
Print Pin Rate

Ingredients

  • 1 pound chicken breast boneless skinless, cut in small pieces (or shredded cooked chicken)
  • 1 tablespoon olive oil
  • 2 large zucchini
  • 1 cup mushrooms
  • 2 ounce 60 g cheddar cheese
  • 1/2 cup enchilada sauce store bought
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • salt and pepper to taste
  • parsley or green onions for garnish

Instructions

  • Preheat oven to 400 F degrees.
  • Cut the zucchini in half, lengthwise. Using a small spoon or a melon baller scoop out the flesh.
  • Chop up the zucchini flesh and mushrooms. In a skillet add the tbsp of olive oil and heat. If you’re using cooked shredded chicken, add zucchini flesh, mushrooms and chicken to the skillet together, otherwise add the chicken first and cook until no longer pink. To it add the chopped up zucchini flesh and mushrooms. Season with salt and pepper, cumin and oregano.
  • Spoon the chicken mixture into each zucchini boat, stuff them well, there shouldn’t be any mixture left. Spoon some of the enchilada sauce over each zucchini, dividing the sauce equally. Sprinkle each zucchini with cheese.
  • Place zucchini on a baking sheet and cover with aluminum foil. Bake covered for about 30 to 40 minutes or until zucchini is cooked through.
  • Garnish with green onions or parsley.

Nutrition Information:

Serving: 1servingCalories: 234kcal (12%)Carbohydrates: 9.8g (3%)Protein: 28.7g (57%)Fat: 9.4g (14%)Fiber: 2.2g (9%)Sugar: 5.1g (6%)
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Enjoy!

  • 361

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Tara says

    January 14, 2014 at 8:12 pm

    I tried these tonight for the first time. Had just looked at the ingredients early in the day and then put together for my evening meal. I just stuffed mine with self seasoned chicken meat sprinkled with cheese and drizzled with enchilada sauce. It was absolutely wonderful! After dinner I read through the recipe posted and will definitely pay attention next time and try with the mushroom sautéed. Very excited to try again, but either way will be a repeat recipe for me! Already passed on for others to enjoy! Thank you for sharing

    Reply
    • jo says

      January 15, 2014 at 12:34 am

      Thanks Tara, so glad you enjoyed it! 🙂

      Reply
  2. Kelli @ Hungry Hobby says

    July 22, 2013 at 4:49 am

    This looks amazing… I HAVE to try this!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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