Ingredients:

  • 3 large zucchini (about 1.5 lb / 700 g total), washed and halved lengthwise
  • 1–2 tsp olive oil (5–10 ml), for brushing zucchini
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded cooked chicken (about 10–12 oz / 280–340 g)
  • 1 tbsp olive oil (15 ml)
  • 1 small yellow onion, finely diced (about 3/4 cup / 120 g)
  • 1 small red bell pepper, finely diced (about 3/4 cup / 120 g) — or 1/2 cup frozen corn (optional)
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1/2 cup enchilada sauce (120 ml) — red or green, store-bought or homemade
  • 1 tsp ground cumin (2 g)
  • 1 tsp smoked paprika (2 g) or regular paprika
  • 1/2 tsp chili powder (1 g), adjust to taste
  • 1/4 tsp dried oregano (optional)
  • Salt and pepper, to taste
  • 1 tbsp tomato paste (optional, 15 g) for depth (if using a thin enchilada sauce)
  • 1 to 1 1/2 cups shredded Mexican blend cheese or a mix of cheddar + Monterey Jack (4–6 oz / 110–170 g)
  • 1/4 cup chopped fresh cilantro (10 g) for garnish
  • 2–3 tbsp sour cream or Mexican crema (30–45 ml) or plain Greek yogurt, for serving
  • Lime wedges, for serving
  • Optional add-ins: 1/2 cup black beans, drained and rinsed (120 g); 1 small jalapeño, seeded and finely diced; 1/4 cup chopped green onions (25 g)

Instructions:

  1. Preheat oven to 400°F (200°C). Trim ends of zucchini and halve lengthwise. Use a spoon or melon baller to scoop a channel from each half, leaving about 1/4–1/2 inch (6–12 mm) thickness so boats hold their shape.
  2. Lightly brush cut sides of zucchini with 1–2 tsp olive oil, season with salt and pepper, and place cut-side up in a baking dish. Roast 10 minutes to slightly soften (this prevents soggy boats once stuffed).
  3. Prepare the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion and red bell pepper until softened and translucent, about 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
  4. Stir in cumin, smoked paprika, chili powder and oregano; cook 30 seconds to bloom spices. Add shredded chicken, enchilada sauce and optional tomato paste; stir to combine and warm through, 2–3 minutes. If mixture seems dry, add 1–2 tbsp water. Taste and adjust salt, pepper and heat.
  5. Spoon the chicken filling into the pre-roasted zucchini cavities, packing gently but not overstuffing. Sprinkle 1 to 1 1/2 cups shredded Mexican blend cheese evenly over each boat.
  6. Return stuffed boats to the oven and bake 10–15 minutes, until zucchini is tender and cheese is melted and bubbly. Optional: broil 1–2 minutes at the end for golden cheese — watch closely to prevent burning.
  7. Remove from oven and let rest 3–5 minutes. Top with chopped cilantro, a dollop of sour cream or crema, and lime wedges. Add sliced jalapeño or green onions if using, and serve warm.