Chicken Enchilada Stuffed Zucchini
with cheese / sour cream
Ingredients
- Coriander, dried - 1 tsp
- Paprika - 1 tsp
- Cumin - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Rotisserie chicken - 1/2, meat shredded
- Onions, medium - 1/2, chopped
- Garlic - 3 cloves, chopped
- Corn kernels, frozen - 1 cup
- Zucchini, medium - 4 (~½ lb / 227g per zucchini)
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Cheese, shredded Mexican blend - 2 oz +2 oz
- Sour cream (opt) - 1/2 cup
Nutrition Facts
Prep
- Rotisserie chicken - (Skip if you already shredded the meat for Wednesday night). Take meat off the bone and shred or chop. (Can be done up to 4 days ahead)
- Make southwestern spice mix - (Skip if spice mix was made ahead for Monday.) Combine coriander, paprika, cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
- Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn - Defrost in the microwave
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Make
- Heat oven to 500F / 260C.
- While oven heats, line a sheet pan with foil or brush with some cooking oil. Slice zucchini in half lengthwise and place them cut-side up on the pan. Use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25cm thick shell on all sides (discard the center you scoop out or save it for another purpose). Cover sheet pan tightly with foil.
- Transfer pan to heated oven and bake until zucchini halves are tender, 12 to 15 minutes.
- While zucchini roasts, heat a saucepan over medium heat. Add oil and then onions. Saute until onions are tender, 3 to 4 minutes. Add garlic, corn and southwestern spice mix and saute for 1 minute more. Pour crushed tomatoes over top and bring to a simmer. Remove from heat and stir in chicken.
- Remove zucchini halves from oven and turn on the oven’s broiler.
- Fill zucchini with first portion of cheese. Top with chicken / tomato sauce mixture and then finish with remaining cheese. Broil until cheese is melted and bubbly, ~3 minutes.
- Serve zucchini with sour cream for topping. Enjoy!
Nutrition Facts
Reviews
Ratings
40 reviews
A lot of prep for a week night. That said, easy and tasty to double or even triple so you can freeze for an easy meal later. I made mine with ground beef because we ended eating all the rotisserie chicken earlier in the week.
0 HelpfulMade ours dairy-free and added quinoa since I had some leftover. These needed a little something to make them more filling (quinoa helped but I think if I make it again I'll throw in some black beans).
0 HelpfulEliminated the corn but other than that made the recipe as written. I agree that the zukes need seasoning and I’m sorely tempted to add green chilis to the recipe to amp up the spice level. Got the husband’s seal of approval - “I’d eat those chicken enchilada zucchini things again.” (His highest praise.)
0 Helpful