Chicken Enchilada Stuffed Zucchini Boats: A Low-Carb, Flavor-Packed Delight

 

Ingredients

For the Enchilada Sauce:

• Olive oil spray
• 2 garlic cloves, minced
• 1-2 tbsp chipotle chile in adobo sauce, depending on spice preference
• 1½ cups tomato sauce
• ½ tsp chipotle chili powder
• ½ tsp ground cumin
• 2/3 cup fat-free, low-sodium chicken broth
• Kosher salt and fresh pepper, to taste

For the Zucchini Boats:

• 4 medium zucchinis (approximately 32 oz in total)
• 1 tsp olive oil
• ½ cup green onions, chopped
• 3 cloves garlic, crushed
• ½ cup diced green bell pepper
• ¼ cup finely chopped cilantro, with extra for garnishing
• 8 oz cooked shredded chicken breast
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp chipotle chili powder
• 3 tbsp water or chicken broth
• 1 tbsp tomato paste
• Salt and pepper, to taste

For the Topping:

• ¾ cup shredded sharp cheddar cheese, reduced-fat
• Fresh cilantro, for garnish

Guidelines
Prepare the enchilada sauce first.

• Pour some olive oil into a small pot and heat it over medium heat.
• When the garlic is aromatic, add the minced garlic and simmer for 30 seconds.
• Add the ground cumin, tomato sauce, chipotle chilli powder, and chipotle chile in adobo sauce to the chicken broth.
• Add more or less salt and pepper to taste.
• To let the flavours mingle, simmer the sauce on low for five to ten minutes. Take off the heat and put aside.

Step 2: Get the zucchini boats ready.

• Set oven temperature to 400°F, or 200°C.
• Cut the zucchinis in half lengthwise, then remove the flesh with a spoon or melon baller, leaving the shells approximately ¼ inch thick. Save the zucchini meat for another time.

Step Three: Heat the Filling.

• One tablespoon of olive oil is heated over medium heat in a big skillet.
• Add the diced green bell pepper, smashed garlic, and chopped green onions. Simmer for 3–4 minutes, or until tender.
• Add the chopped cilantro, shredded chicken, chipotle chilli powder, cumin, oregano, tomato paste, water (or chicken broth), and zucchini flesh that was set aside.
• Cook for a further five to seven minutes, or until everything is cooked through and thoroughly mixed.
  Adjust the amount of salt and pepper to suit your taste.

Step 4: Fill the Boats with Zucchini

• After taking the cooked zucchini boats out of the oven, divide the chicken and vegetable mixture equally among the two halves of the zucchini.
• Transfer the ready-made enchilada sauce over the packed zucchinis.

Step Five: Put the cheese on top and bake.

• Evenly distribute ¾ cup of finely chopped cheddar cheese on top of the filled zucchini boats.
• Put the baking dish back in the oven and continue baking for ten to fifteen minutes, or until the cheese is bubbling and melted.

Step 6: Present and Garnish

• After taking the courgette boats out of the oven, allow them to cool for a little while.
• Serve right away after adding more finely chopped cilantro as a garnish.

In summary
A great way to experience all the strong and spicy flavours of enchiladas while keeping things light and low-carb is with these Chicken Enchilada Stuffed Zucchini Boats. This recipe is substantial and fulfilling because of the mix of soft zucchini, shredded chicken, savoury enchilada sauce, and melting cheddar. It’s going to become a family favourite and is ideal for any night of the week. Savour this tasty, guilt-free take on a traditional recipe!

Half the zucchini should be placed cut-side up in a large baking dish. Slightly mist with olive oil, add salt and pepper to taste, and bake for ten to twelve minutes, or until softened.