Chicken Enchilada Stuffed Zucchini
with mushrooms / guacamole

Name: Chicken Enchilada Stuffed Zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tsp Coriander, dried; 1 tsp Paprika; 1/2 tsp Cumin; 1/2 tsp Chili powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 Rotisserie chicken, meat shredded; 1/2 Onions, medium, chopped; 3 cloves Garlic, chopped; 8 oz Mushrooms, white button, chopped (look for pre-chopped); 4 Zucchini, medium (~½ lb / 227g per zucchini); 1 Tbsp Oil, cooking; 1 can Tomatoes, crushed (15 oz / 397 g); 1 clove Shallots, diced; 1 Tbsp Cilantro, chopped; 2 Avocados; 2 tsp Lime juice; 1/4 tsp Hot sauce (opt)

Active: 40 Total: 40

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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
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

Guacamole:

Shallots - 1 clove , diced
Cilantro - 1 Tbsp , chopped
Avocados - 2
Lime juice - 2 tsp
Hot sauce (opt) - 1/4 tsp

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)
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)

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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 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!

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