Ingredients:

  • 2 large Zucchini (approx. 700g total), straight and uniform
  • 15 ml (1 US Tbsp) Olive Oil
  • 5g (1 US Tsp) Kosher Salt
  • 1g (1/4 US Tsp) Black Pepper
  • 340g (12 oz) Cooked Chicken Breast, shredded
  • 240 ml (1 cup) Red or Green Enchilada Sauce
  • 125g (1 medium) Yellow Onion, finely diced
  • 10g (2 cloves) Garlic, minced
  • 5g (1 US Tsp) Chili Powder
  • 2g (1/2 US Tsp) Ground Cumin
  • 30g (1/4 cup) Chopped Mild Green Chiles (canned, drained)
  • 180g (1.5 cups) Monterey Jack or Cheddar Cheese, shredded
  • 10g (2 US Tbsp) Fresh Cilantro, chopped
  • 120g (1/2 cup) Mexican Crema or Sour Cream (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Halve the zucchini lengthwise. Using a small spoon or melon baller, carefully scoop out the fleshy core, leaving a 1 cm (½ inch) border wall. Discard the soft interior. Place the zucchini boats cut-side up on the baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper.
  2. Par-Bake the Boats: Bake the zucchini boats for 10-12 minutes to partially soften them.
  3. Prepare the Filling Base: While the zucchini bakes, sauté the diced onion in a skillet over medium heat until translucent (about 5 minutes). Add the minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
  4. Combine the Filling: Transfer the aromatic mixture to a large bowl. Add the shredded chicken, enchilada sauce, and chopped green chiles. Stir well to coat. Mix in 60g (½ cup) of the shredded cheese, reserving the rest for the topping.
  5. Assemble the Boats: Carefully remove the par-baked zucchini boats from the oven. Fill each boat generously with the chicken enchilada mixture, mounding the filling slightly.
  6. Final Bake and Finish: Sprinkle the remaining 120g (1 cup) of cheese over the filled boats. Return the baking sheet to the oven and bake for 12-15 minutes, or until the filling is heated through and the cheese is melted and bubbling.
  7. Garnish and Serve: Let the boats rest for 5 minutes before serving. Garnish generously with fresh chopped cilantro and a drizzle of Mexican crema or sour cream.