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5 from 1 vote

Chicken Enchilada Stuffed Zucchini

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Calories: 234kcal
Author: Joanna Cismaru

Ingredients

  • 1 lb chicken breast boneless skinless, cut in small pieces (or shredded cooked chicken)
  • 1 tbsp olive oil
  • 2 large zucchini
  • 1 cup mushrooms
  • 2 oz 60 g cheddar cheese
  • 1/2 cup enchilada sauce store bought
  • 1/2 tsp cumin
  • 1 tsp 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

Serving: 1g | Calories: 234kcal | Carbohydrates: 9.8g | Protein: 28.7g | Fat: 9.4g | Fiber: 2.2g | Sugar: 5.1g