Zucchini Boat Enchiladas
A healthy twist on traditional enchiladas, these zucchini boats are stuffed with tender chicken, black beans, and a vibrant enchilada sauce, making them a delicious, low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 4 medium zucchini
- 1 cup cooked and shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, canned or frozen
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Create the zucchini boats by cutting them in half lengthwise and scooping out the insides.
- Mix the filling by combining chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, salt, and pepper in a bowl.
- Stuff each zucchini boat generously with the chicken mixture.
- Assemble the dish by placing the stuffed zucchini in a baking dish, pouring the remaining enchilada sauce over, and sprinkling with cheese.
- Bake covered with foil for 20 minutes.
- Finish baking uncovered for an additional 10-15 minutes, until cheese is bubbly and golden.
- Garnish with fresh cilantro if desired, and serve warm.
Notes
For a vegetarian option, swap chicken with additional beans or mushrooms. Feel free to add diced jalapeños for a spicier kick.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 60mg
Find it online: https://pinrecipezbylinaa.com/zucchini-boat-enchiladas/