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Chicken Enchilada Stuffed Zucchini
with cheese / sour cream

Active: 40 minTotal: 40 min
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Stuffed and roasted zucchini (sometimes we call them zucchini "boats") are fun enough that kids will love them and packed with enough good stuff that grown-ups can feel good about eating them. This version is inspired by chicken enchiladas and, just like the inspiration, is finished with cheese and sour cream.

Ingredients

Servings:
4
Metric
Southwestern Spice Mix:
  • 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
Chicken Enchilada Stuffed Zucchini:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Corn - Defrost in the microwave

Make

  1. Heat oven to 500F / 260C.
  2. 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.
  3. Transfer pan to heated oven and bake until zucchini halves are tender, 12 to 15 minutes.
  4. 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.
  5. Remove zucchini halves from oven and turn on the oven’s broiler.
  6. 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.
  7. Serve zucchini with sour cream for topping. Enjoy!
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Reviews

This meal has 33 reviews

I was pleasantly surprised by the zucchini boats, as I’d never had them before.

By: Leeanne
Posted: May 08, 2019
Diet: Paleo

This was pretty good! My 20 month old grubbed it down so that is a win in my book.

By: Corey
Posted: Sep 08, 2018
Diet: Original

The fam really liked these! I seasoned the zucchini before roasting and doubled all spices except salt. I also think this would work great with pizza-flavors.

By: Meghann
Posted: Mar 01, 2018
Diet: Original

Itended up being easier to put together than I anticipated. My daughter tried it, but didn’t like the “fancy zucchini”. It didn’t taste like the enchiladas I am used to. If I do it again, I would use an enchilada sauce instead of crushed tomatoes. Also, I ended up with way more sauce than I needed.

By: Brenda
Posted: Feb 26, 2018
Diet: Original

So delicious! We love zucchini!

By: Sara
Posted: Feb 16, 2018
Diet: Original

Probably one of the best dishes I have made from this website so far! Like the others said, I added salt and pepper on the zucchini prior to roasting. Can't wait to eat leftovers for lunch tomorrow!

By: Julia
Posted: Nov 08, 2017
Diet: Original