Craving a mouthwatering Mexican-inspired dish that's both healthy and incredibly delicious? Look no further than these Enchilada Stuffed Zucchini Boats! Imagine tender zucchini transformed into a flavor-packed vessel, loaded with juicy shredded chicken, black beans, and melted cheese, all smothered in rich enchilada sauce. This recipe is not just a meal; it's a culinary adventure that will tantalize your taste buds while keeping your nutrition goals on track.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium zucchinis, halved
- 1 cup cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup black beans, drained
- 1/4 cup corn
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the zucchinis thoroughly and cut them in half lengthwise. Using a spoon, carefully scoop out the inner seeds and flesh, creating a boat-like cavity. Leave about 1/4 inch of flesh around the edges to maintain the zucchini's structure.
- In a medium mixing bowl, combine the shredded chicken, black beans, corn, cumin, salt, and pepper. Mix well to ensure even distribution of seasonings.
- Drizzle a small amount of enchilada sauce into the bottom of each zucchini boat, ensuring the surface is lightly coated.
- Spoon the chicken and bean mixture evenly into each zucchini boat, pressing gently to fill the cavities completely.
- Pour the remaining enchilada sauce over the stuffed zucchini boats, ensuring they are well-covered.
- Sprinkle shredded cheese generously over each zucchini boat, covering the entire surface.
- Place the prepared zucchini boats on the prepared baking sheet and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let cool for 3-5 minutes before serving. Optionally, garnish with fresh cilantro or green onions.
Tips
- Choose firm, medium-sized zucchinis for the best boat shape and texture.
- Don't skip scooping out the seeds - this creates the perfect cavity for your filling.
- Pat your chicken dry before shredding to prevent excess moisture.
- Use a sharp spoon when creating the zucchini boats to maintain clean edges.
- For extra flavor, consider briefly sautéing your filling ingredients before stuffing.
- Watch the cheese carefully during the last few minutes of baking to prevent burning.
- Let the zucchini boats rest for a few minutes after baking to allow the flavors to meld and the dish to set.
- For a spicier version, add some diced jalapeños to your filling or use a hot enchilada sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
