Loaded Chicken Enchilada Zucchini Boats

I have been in a food SLUMP! I am so OVER the same boring stuff. I don’t know if it’s because it is blazing hot everyday but all I want is chocolate Froyo packed with Oreos and dark chocolate chips (so healthy!). Last week I decided I needed to take ACTION so I spent some time with my good friend Pinterest  looking for new recipes. I was adamant that I would actually TRY the recipes I pinned rather than just magically hope they make themselves. Do you ever pin things and then never try them or even look at them again??? I have recipes I pinned from 5 years ago that I have never even looked at.  ANYWAY, not this time!

I found this recipe from Averie Cooks. It was seriously SO easy, SO quick and SO good! You have to try it.

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

INGREDIENTS:

  • 4 medium/large zucchini
  • 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
  • 3/4 cup red enchilada sauce
  • 1/2 cup bell peppers, diced small (I used red and yellow)
  • 1/2 cup corn (I used frozen straight from the freezer)
  • 1 cup Mexican shredded cheese blend
  • 1 tablespoon fresh cilantro, finely minced
  • optionally add or garnish with black beans, pico de gallo, guacamole, sour cream, etc.

DIRECTIONS:

  1. Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
  2. Trim ends from zucchini, halve lengthwise, and use a spoon to hollow out centers to create boats, leaving a 1/8-inch margin intact. Discard hollowed out flesh (or add it to homemade hummus, soup, or soup).
  3. Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
  4. While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
  5. Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
  6. Evenly sprinkle with bell peppers, corn, and cheese.
  7. Bake for about 8 minutes or until cheese has melted to your liking.
  8. Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately. Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.

NUTRITION INFORMATION

Nutrition analysis per serving (4 servings)
Calories 309, Total Fat 14g, Saturated Fat 6g, Trans Fat 0g, Total Carbohydrates 18g, Fiber 5g, Sugar 10g, Protein 30g, Sodium 548mg

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