Chicken Enchilada Zucchini Boats
Serves 2
Ingredients- 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
- Preheat the oven to 350 degrees F
- Slice each zucchini in half lengthwise and use a spoon or melon baller to remove the flesh; leaving 1/4 inch thick "boat"
- Spread 1/4 cup of the enchilada sauce into a baking dish and place the zucchini halves cut set up into the dish
- Combine the remaining enchilada sauce with cooked chicken
- Evenly scoop the chicken mixture into the zucchini boats
- Bake for 30 minutes until the zucchini is tender
- 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
- Remove the boats from the oven and garnish with desired toppings
No comments:
Post a Comment