Go Back
In the realm of creative culinary delights, the Zesty Chicken Enchilada Stuffed Zucchini offers a perfect blend of flavor, nutrition, and presentation, making it a stellar choice for family dinners, meal prep, or even entertaining guests. This dish takes the classic flavors of chicken enchiladas and cleverly marries them with the health benefits of zucchini, creating a low-carb, gluten-free option that doesn't compromise on taste. The vibrant colors and enticing aromas of this dish are sure to please both your taste buds and your guests, turning a simple meal into a fiesta of flavors.

Chicken Enchilada Stuffed Zucchini

Discover the perfect blend of flavor and nutrition with Zesty Chicken Enchilada Stuffed Zucchini! This creative dish combines the classic taste of chicken enchiladas with the health benefits of zucchini, offering a low-carb, gluten-free option that’s sure to impress. Packed with protein, vibrant spices, and fresh ingredients, it’s easy to customize for any dietary preference. Enjoy a delicious meal that's not only satisfying but full of essential nutrients!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup enchilada sauce (store-bought or homemade)

1 cup black beans, rinsed and drained

1 cup corn (fresh, canned, or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Prepare the Zucchinis: Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center to create a “boat” for stuffing. Leave a small amount of flesh to help the zucchini hold its shape. Brush the insides lightly with olive oil and season with salt and pepper.

    Make the Filling: In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, smoked paprika, garlic powder, and half of the shredded cheese. Mix well until all ingredients are fully incorporated.

      Stuff the Zucchinis: Place the zucchini boats in a baking dish cut-side up. Spoon the chicken enchilada filling evenly into each boat, packing it down slightly. The filling will mound above the edges of the zucchini.

        Top with Cheese: After filling the zucchini, sprinkle the remaining shredded cheese evenly over the tops of each stuffed zucchini boat.

          Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

            Garnish and Serve: Once out of the oven, let the stuffed zucchinis cool slightly. Garnish with freshly chopped cilantro before serving.

              Enjoy! Serve hot as a flavorful and healthy main dish.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings