Chicken Enchilada Stuffed Zucchini
with mushrooms / guacamole
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 is finished with creamy guacamole.
- 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
- Mushrooms, white button - 8 oz, chopped (look for pre-chopped)
- Zucchini, medium - 4 (~½ lb / 227g per zucchini)
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Shallots - 1 clove, diced
- Cilantro - 1 Tbsp, chopped
- Avocados - 2
- Lime juice - 2 tsp
- Hot sauce (opt) - 1/4 tsp
- 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)
- Shallots / Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms / Cilantro - Prep as directed. Store separately. (Can be done 1 day ahead)
- 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 mushrooms. Saute until mushrooms are starting to turn golden brown, 4 to 5 minutes.
- Add onions to mushrooms. Saute until onions are tender, 3 to 4 minutes. Add garlic 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.
- Fill zucchini halves with chicken / mushroom mixture. Return to oven and continue baking for 5 minutes to let the flavors come together.
- While zucchini bakes, mash avocados and combine with shallots, cilantro, lime juice and hot sauce. Taste and season with some salt and more lime juice or hot sauce if you’d like.
- Serve zucchini with guacamole for topping. Enjoy!
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
I was pleasantly surprised by the zucchini boats, as I’d never had them before.0 Helpful
This was pretty good! My 20 month old grubbed it down so that is a win in my book.0 Helpful
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.0 Helpful
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.0 Helpful