Chicken Enchilada Stuffed Zucchini Boats
Table of Contents
Recipe Introduction
Chicken Enchilada Stuffed Zucchini Boats hit my weeknight rotation hard. I mean, who doesn’t love that smoky enchilada flavor in a light, low-carb shell? The filling is tangy, slightly smoky, and seriously cheesy.
This dish borrows the soul of enchiladas from Mexican kitchens. It’s an easy medium recipe. Prep is about Prep: 20 minutes with rotisserie chicken, and Cook: 25 30 minutes in the oven.
Yields six zucchini boats. That feeds four to six people. I usually plan 1 2 boats per person for dinner.
Big benefit: it’s a Healthy Low Carb dinner. Each boat is roughly 320 kcal and packed with protein. If you’re chasing Keto Chicken Enchilada Boats vibes, this one’s a strong contender.
Perfect for busy weeknights or meal prep. It also works as a lighter party dish. Think Mexican style Stuffed Zucchini you can eat with a fork.
What makes this recipe special is the balance. The zucchini keeps things fresh. The enchilada sauce and cheese bring comfort. Honestly, that contrast is why I keep making these.
Fun fact: 1 in 3 Americans say they try low-carb meals each week. So yes, this fits a trend and tastes great.
Oh my gosh, and don’t sleep on using a rotisserie bird. Rotisserie Chicken Zucchini Boats save so much time and add flavor.
I learned a lesson the first time I made these. My zucchini got soggy. Rookie move. Roasting the hollowed boats first fixed that.
Now I always pre-roast for a firm wall. For safety, heat chicken to 165° F ( 74° C) if you cook it from raw.
These are perfect for swapping ingredients. Add black beans and it becomes a Chicken Taco Zucchini Boats spin. Use extra cheese and you’ll have Baked Cheesy Enchilada Zucchini energy.
Want a truly vegetarian version? Replace chicken with black beans and sweet potato.
Ready to dive into ingredients and step-by-step cooking? Grab a spoon to hollow the zucchini. The ingredient list comes next.
Ingredients & Equipment
Oh my gosh, this is my go-to weeknight fix. “Weeknight dinner solved.” These Chicken Enchilada Stuffed Zucchini Boats are simple. They feel indulgent. They’re actually Chicken Zucchini Boats Healthy too.
Main Ingredients
- Zucchini: 3 large zucchini (about 1.5 lb / 700 g) , halved.
- Chicken: 2 cups shredded cooked chicken (10 12 oz / 280 340 g) — rotisserie is perfect.
- Veg: 1 small yellow onion (120 g), 1 small red bell pepper (120 g).
- Sauce: 1/2 cup enchilada sauce (120 ml) .
- Spices: 1 tsp ground cumin , 1 tsp smoked paprika , 1/2 tsp chili powder .
- Cheese: 1 to 1 1/2 cups shredded Mexican blend (4 6 oz / 110 170 g) .
- Extras: 1 tbsp olive oil (15 ml) , 2 cloves garlic , cilantro, lime, sour cream.
Quality notes: choose firm zucchini with glossy skin. Pick rotisserie chicken that smells fresh. Use a mid-fat Mexican cheese for melt and flavor.
If prepping stages help: roast zucchini first. Then sauté onion and pepper. Mix chicken with sauce and spices. Stuff and bake.
Seasoning Notes
Essential combos: cumin + smoked paprika + chili powder. These give classic enchilada warmth. Add oregano if you like earthiness.
Flavor enhancers: a splash of lime brightens everything. A spoon of tomato paste deepens sauce. Cilantro at the end lifts the dish.
Quick swaps: no enchilada sauce? Mix 1/2 cup tomato sauce with 1 tsp chili powder and 1/2 tsp cumin . No chicken? use 1 cup black beans for a vegetarian twist.
Want heat? Add diced jalapeño or chipotle.
I once added too much sauce. Filling got soggy. Learn from me: simmer to thicken.
Equipment Needed
- Baking dish or rimmed sheet.
- 10 12 inch skillet.
- Spoon or melon baller for hollowing.
- Measuring cups and spoons, knife, cutting board.
Household alternatives: use a roasting pan instead of a baking dish. Use a tablespoon to scoop zucchini if no melon baller exists.
Preheat oven to 400° F ( 200° C) . If cooking raw chicken, reach 165° F / 74° C internal.
Honestly, this recipe hits all boxes Keto Chicken Enchilada Boats , Chicken Taco Zucchini Boats , or Baked Cheesy Enchilada Zucchini .
Best for easy, healthy low carb dinners.
Cooking Method quick intro
Oh my gosh, these Chicken Enchilada Stuffed Zucchini Boats are my weeknight hero. I toss rotisserie chicken in sauce. Dinner happens fast. Nobody misses tortillas.
Prep Steps
Do a solid mise en place. Chop onion and pepper. Shred chicken and measure enchilada sauce. Hollow zucchini with a spoon. Brush cut sides with oil. Season lightly.
Time saving tip: use rotisserie chicken . It shaves at least 20– 25 minutes off prep. Keep ingredients in bowls. Work assembly line style.
Safety reminder: if you cook raw chicken, reach 165° F ( 74° C) internal temp. Use an instant read thermometer. Wash hands and surfaces after handling raw chicken.
step-by-step Process
- Preheat oven to 400° F ( 200° C) . Roast zucchini cut-side up 10 minutes .
- Heat 1 tbsp oil. Sauté onion and pepper 4– 5 minutes until soft. Add garlic 30 60 seconds .
- Stir in spices, chicken, and 1/2 cup enchilada sauce. Warm 2– 3 minutes . Sauce should coat the chicken.
- Stuff zucchini. Don’t overpack. Sprinkle 1 1 1/2 cups cheese on top.
- Bake 10– 15 minutes until cheese is bubbly and zucchini is tender. Knife should glide in.
- Rest 3– 5 minutes , then top with cilantro and crema.
Visual doneness cues: cheese bubbling and lightly browned. Zucchini should hold shape. Filling should be hot throughout.
Pro Tips
Use rotisserie chicken zucchini boats for speed and flavor. For crispier edges, broil 1– 2 minutes at the end. Watch carefully.
Expert trick: drain any watery filling. Simmer briefly to reduce moisture. Or add a tablespoon of tomato paste. Another trick: mix some cheese into filling to bind it.
Common mistakes to avoid: overstuffing boats. Skipping the initial roast. Not tasting the filling for salt.
make-ahead options: assemble boats and refrigerate for 24 hours . Bake directly from fridge, add 5 8 minutes to bake time.
Or freeze unbaked boats in a single layer, then bake from frozen adding 15 20 minutes .
These boats are perfect for Healthy Low Carb dinners. Honestly, they feel like a cheat. But they’re totally not. Try them tonight.
Recipe Notes Chicken Enchilada Stuffed Zucchini Boats
I love these boats. They hit the enchilada craving fast. They’re lighter than tortillas. They’re perfect as Chicken Enchilada Stuffed Zucchini Boats.
Honestly, using rotisserie chicken saved me many weeknights. Oh my gosh, it cuts prep time in half.
“A good meal feels like a hug.” That’s my kitchen motto. These zucchini boats are that hug. They are a great Healthy Low Carb dinner.
They taste like Mexican style Stuffed Zucchini, but easier.
Serving Suggestions
Plate them on a warm platter. Add chopped cilantro and lime wedges. Serve with cilantro lime cauliflower rice. A simple mixed green salad works too.
For drinks, try a crisp Mexican lager. Or a tart agua fresca. If you want a fiesta vibe, make them as Chicken Taco Zucchini Boats.
Swap toppings for diced avocado and pico. I once served these alongside grilled elote. Friends loved it.
Storage Tips
Cool completely before storing. Refrigerate in an airtight container. Eat within three days for best flavor. To freeze, wrap each boat tightly.
Use freezer safe containers. Freeze up to two months. Thaw overnight in the fridge before reheating.
Reheat in the oven for best texture. Bake at 350° F ( 175° C) until warmed through. Microwave works in a pinch.
Cover loosely to avoid drying out. If reheating from frozen, bake longer. Check that filling reaches 165° F ( 74° C) if reheated from raw chicken.
Variations
Want Keto Chicken Enchilada Boats? Use low-carb enchilada sauce. Swap beans for extra chicken. For vegetarian nights, use black beans and roasted sweet potato.
Try green enchilada sauce for a fresh twist. In summer, add charred corn and cherry tomatoes. In winter, use roasted peppers.
You can easily make Baked Cheesy Enchilada Zucchini by adding more cheese.
Nutrition Basics
Each boat runs about 320 calories. Protein is roughly 30 grams per serving. Carbs sit near 11 grams. These are great Healthy Low Carb Dinners.
Zucchini adds fiber and vitamins. Chicken provides lean protein and satiety.
Wrap-up: give this recipe a try. It’s flexible and forgiving. You’ll learn quick shortcuts. And it tastes like comfort food. Trust me, you’ll make it again.
Frequently Asked Questions
What are Chicken Enchilada Stuffed Zucchini Boats and are they really low-carb?
Chicken Enchilada Stuffed Zucchini Boats are a deconstructed enchilada hollowed zucchini halves filled with shredded chicken, enchilada sauce, sautéed veg and melted cheese.
Because the “shell” is zucchini instead of a tortilla, they’re much lower in carbs and higher in veggies; they still deliver big enchilada flavour, so they’re a great choice if you’re cutting carbs but don’t want to miss out.
How can I keep the zucchini from getting soggy when I bake the boats?
Roast the zucchini halves 8 10 minutes before stuffing to firm up the walls this is the single best trick to avoid sogginess. Also, don’t overstuff, drain any watery add-ins (like canned beans or roasted veg), and reduce a runny filling a few minutes on the stovetop or stir in a tablespoon of breadcrumbs or extra cheese to absorb excess moisture.
Can I make these Chicken Enchilada Stuffed Zucchini Boats vegetarian, gluten-free, or dairy-free?
Yes swap the chicken for black beans plus roasted sweet potato or a plant-based crumble for a hearty vegetarian version, and use dairy-free cheese to make it vegan.
They’re naturally gluten-free if you skip any wheat-based thickeners; for a gluten-free bind, use gluten-free breadcrumbs or a little corn masa flour. Check labels on enchilada sauce for hidden gluten or dairy if you’re avoiding those.
What’s the best way to store, reheat, or freeze leftover zucchini boats?
Cool leftovers to room temperature and store in an airtight container in the fridge for up to 3 4 days; reheat in a 350°F (175°C) oven for 10 12 minutes to revive the texture (microwaving works for convenience but can soften the zucchini).
To freeze, bake fully, cool, wrap individually and freeze up to 2 months reheat from frozen in the oven at 350°F for 25 35 minutes until piping hot.
How can I make this recipe faster on a weeknight without sacrificing flavour?
Use rotisserie chicken, store-bought enchilada sauce, and pre-grated cheese to slash prep time that gets you on the table in about 45 minutes. You can also make the filling a day ahead (it stores well) and roast or finish the zucchini just before serving; for extra depth with minimal effort, stir a spoonful of tomato paste or a splash of soy/umami sauce into the filling.
Chicken Enchilada Stuffed Zucchini Boats
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 kcal |
|---|---|
| Protein | 30 g |
| Fat | 14 g |
| Carbs | 11 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 650-800 mg |