Chicken Enchilada Stuffed Zucchini Boats

By Pattywak

This idea is the perfect way to use up leftover chicken, plus it's perfect for low-carb and gluten-free diets - and yes, yellow squash would also work well.

A few notes: I usually have shredded chicken breast on hand, I like to throw a package of chicken breasts in the crock pot to use for recipes throughout the week, you can click here for the method. I love making my own enchilada sauce (nothing beats homemade), but to speed this up you can of course use jarred. And finally, I like to blanch the zucchini first so that it bakes quicker, but if that seems like too much work, just bake it an additional 10 minutes and it should be fine.

1 zucchini boat • Old Points: 2 pts • Points+: 3 pts

Ingredients

• ENCHILADA CAUCE:
• Olive oil spray (I used my Misto)
• 2 garlic cloves, minced
• 2 tablespoons chipotle chile in adobo sauce, more if you like it spicy
• 1 1/2 cups tomato sauce
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• Kosher salt and fresh pepper to taste
• ZUCCHINI BOATS:
• 4 (about 32 ounces total) medium zucchini
• 1 teaspoon oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup green bell pepper, diced
• 1/4 cup cilantro, chopped
• 8 ounces cooked chicken breast, shredded
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle chili powder
• 3 tablespoons water or fat free chicken broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• TOPPING:
• 3/4 cup reduced fat sharp cheddar, shredded
• Chopped scallions and cilantro for garnish

Details

Servings 8
Adapted from Skinnytaste.com

Preparation

Step 1

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.