Healthy Chicken Enchilada Zucchini Boats

Hey guys! I honestly don’t have a whole lot to say about this recipe other than that you HAVE to try it. It pretty much speaks for itself and it’s one of my go-to weeknight favorites. Why? Because it’s FULL of flavor, and it’s super healthy. Essentially, you’re just making chicken enchiladas but swapping out the extra carbs of the tortillas for zucchini “boats” or “logs” (or whatever you want to call them)! Doesn’t matter. All that matters is that this recipe is perfect if you’re looking for an easy, healthy and DELICIOUS meal.

Ingredients:

2 large handfuls of cooked (& shredded) chicken
4 large zucchini (the wider, the better!)
1 can tomato sauce (OR)
1 bottle enchilada sauce (I prefer the Trader’s Joe’s brand)
2/3 cup water
2 tablespoons extra virgin olive oil
1/2 cup (finely) chopped yellow onion
2 cloves garlic (minced)
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1 1/2 teaspoon cornstarch
1 cup shredded Mexican-blend cheese
sea salt
freshly ground black pepper
chopped cilantro (OPTIONAL)
diced jalapenos (OPTIONAL)
chopped tomatoes (OPTIONAL)
chopped bell pepper (OPTIONAL)
sour cream/plain greek yogurt (OPTIONAL)

Directions:

Start by preheating your oven to 400 degrees.

Rinse off each zucchini and slice in half, lengthwise. Then, scoop out the centers of each zucchini-half using a spoon to create the “boats” or “logs”. Leave a small rim around the outside perimeter.

Next, brush extra virgin olive oil across both the tops and bottoms of each zucchini-half, and place them into a baking dish. Bake in preheated oven for 20 minutes.

While zucchini-halves are baking, heat 1 tablespoon extra virgin olive oil in a skillet over medium-high heat. Add diced yellow onion and saute until tender. Then, add in minced garlic and saute several seconds longer.

Remove from heat and add in canned tomato sauce, chili powder, cumin, and paprika. OR, if you’ve purchased a bottle of enchilada sauce instead, you can skip the four previously mentioned ingredients and just use the enchilada sauce. (I love the kind from Trader Joe’s because it’s already got all the cumin, chili powder and spices blended into it, so it makes things a little easier.)

Once you’ve poured in your enchilada sauce, or your canned tomato sauce with spices, you’ll want to grab a separate bowl and whisk together the water and cornstarch. Keep whisking until fully mixed and add the mixture into your tomato sauce or enchilada sauce. Season with salt and pepper to taste.

Bring the tomato/enchilada sauce mixture back to high-heat until it starts to gently boil. Let gently boil for about 1 minute (stirring constantly), then reduce heat to low and let simmer for five minutes (stirring occasionally).

Stir in shredded (pre-cooked) chicken to enchilada/tomato sauce mixture.

Remove zucchini boats from oven and spoon in the chicken/enchilada/tomato sauce mixture into each hollowed-out zucchini-half. Sprinkle shredded cheese on top of each “boat” and return to oven for an additional 10 minutes (or until cheese is melted and zucchini is tender).

Remove zucchini from oven and top each one with chopped cilantro, diced jalapenos, diced tomatoes, chopped bell peppers, sour cream and/or whatever else you’d like to top your “boats” with.