Chicken Enchilada Stuffed Zucchini
with cheese / sour cream
- 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
- 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
- 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!
Enjoyed it. I thought it needed a little more spice.0 Helpful
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 Helpful
Made 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 Helpful
Very tasty and with weekend, this was on the table quite quickly!0 Helpful
Eliminated 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
Used fire roasted tomatoes.0 Helpful