Description
Transform zucchini into a delicious, low-carb meal with these Loaded Chicken Enchilada Zucchini Boats , a healthy twist on classic enchiladas! Tender zucchini halves are stuffed with a flavorful mixture of shredded chicken, black beans, corn, and spices, then topped with gooey cheese and baked until bubbly. Finished with fresh toppings like avocado, cilantro, and sour cream, these boats are as vibrant and satisfying as they are nutritious. Whether you’re looking for a lighter dinner option or a creative way to enjoy veggies, this step-by-step guide—complete with an easy-to-follow video tutorial—will show you how to make this crowd-pleasing dish effortlessly. Watch the video, follow along, and get ready to savor a plate of pure comfort!
Ingredients
Scale
For the Zucchini Boats:
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 lb cooked shredded chicken (rotisserie chicken works great!)
- ½ cup canned black beans, drained and rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded Mexican-blend cheese (or cheddar)
For Toppings:
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup sour cream or Greek yogurt
- Lime wedges
Instructions
Preheat and Prepare:
- Preheat your oven to 375°F (190°C) . Line a baking sheet with parchment paper or lightly grease it.
Hollow Out the Zucchini:
- Cut the zucchini in half lengthwise. Use a spoon to scoop out the center of each half, leaving a ¼-inch thick “boat.” Brush the zucchini lightly with olive oil and place them cut-side up on the prepared baking sheet.
Make the Filling:
- In a mixing bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, garlic powder, salt, and black pepper. Stir in ½ cup of enchilada sauce to bind the mixture together.
Assemble the Boats:
- Spoon the chicken mixture evenly into the hollowed-out zucchini halves. Top each boat generously with shredded cheese.
Bake:
- Pour the remaining ½ cup of enchilada sauce over the stuffed zucchini boats. Bake for 25-30 minutes , or until the zucchini is tender and the cheese is melted and bubbly.
Add Toppings and Serve:
- Remove the zucchini boats from the oven and let them cool slightly. Garnish with diced avocado, fresh cilantro, and a dollop of sour cream. Serve with lime wedges on the side for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: American
