February 17, 2014

Chicken Enchilada Zucchini Boats

 Here's a simple recipe that you can get even the pickiest of vegetable eaters to enjoy zucchini!  Sever these with a sides of Mexican Fiesta brown rice for a complete meal.

Chicken Enchilada Zucchini Boats
Serves 2
  • 3 medium zucchinis
  • 8 oz. cooked, shredded chicken
  • 1/2 cup enchilada sauce; divided
  • 1/4 cup reduced fat shredded Mexican blended cheese
  • Garnish: avocado, cilantro, Greek yogurt
  1. Preheat the oven to 350 degrees F
  2. Slice each zucchini in half lengthwise and use a spoon or melon baller to remove the flesh; leaving 1/4 inch thick "boat"
  3. Spread 1/4 cup of the enchilada sauce into a baking dish and place the zucchini halves cut set up into the dish
  4. Combine the remaining enchilada sauce with cooked chicken
  5. Evenly scoop the chicken mixture into the zucchini boats
  6. Bake for 30 minutes until the zucchini is tender
  7. Sprinkle the cheese over the zucchini boats and return to the oven to bake for an additional 3-5 minutes; until the cheese is melted
  8. Remove the boats from the oven and garnish with desired toppings

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