Description
Cheesy Enchilada Stuffed Zucchini Boats are a delicious and healthy twist on traditional enchiladas, featuring zucchini filled with a cheesy enchilada mixture.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a bowl, mix the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Fill each zucchini boat with the chicken mixture.
- Top with shredded cheese.
- Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to customize the filling with your favorite ingredients.
- For a vegetarian option, omit the chicken and add more beans or vegetables.
- These can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Cheesy Enchilada Stuffed Zucchini Boats, Zucchini Boats, Enchiladas, Healthy Recipe