Ingredients:

  • 4 medium Zucchini (Courgettes)
  • 1 Tbsp Olive Oil (for zucchini)
  • Pinch of Salt and Black Pepper (for zucchini)
  • 1 Tbsp Olive Oil (for filling)
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Cooked, shredded Chicken breast
  • 1/2 cup Enchilada Sauce (Red or Green)
  • 1/4 cup Cream Cheese, softened
  • 1/2 tsp Cumin powder
  • 1/2 tsp Chili powder
  • 1/4 tsp Dried Oregano
  • 1/4 cup Chopped fresh Cilantro (Coriander), divided
  • 1 cup Shredded Monterey Jack or Mexican Blend Cheese
  • 2 Tbsp Sliced Black Olives (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the zucchini lengthwise and use a small spoon or melon baller to carefully scoop out the flesh, leaving about a 1/4-inch thick shell. Coarsely chop the scooped-out flesh and set aside.
  2. Brush the inside of the zucchini shells lightly with olive oil and season with salt and pepper. Place cut-side up on the baking sheet and roast for 10 minutes to pre-soften them.
  3. While zucchini roasts, heat 1 Tbsp olive oil in the skillet over medium heat. Sauté diced onion until translucent (about 4 minutes). Add minced garlic and the reserved chopped zucchini flesh; cook for another 3 minutes until softened.
  4. Remove skillet from heat. Stir in the shredded chicken, enchilada sauce, cream cheese, cumin, chili powder, and oregano. Mix well until everything is coated and the cheese is melted in smoothly. Stir in half of the fresh cilantro. Taste and adjust seasoning.
  5. Remove the pre-roasted zucchini shells from the oven. Spoon the chicken filling generously into each shell. Sprinkle evenly with the shredded cheese and olives (if using).
  6. Return the stuffed boats to the oven. Bake for an additional 15–20 minutes, or until the zucchini is fork-tender and the cheese topping is bubbly and golden brown.
  7. Sprinkle with the remaining fresh cilantro before serving immediately.