Chicken Enchilada Stuffed Zucchini

By CheeseDiva

Ingredients

• 4 medium zucchinis, cut in half lengthwise
• 1 tablespoon oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 tablespoon chipotle chili powder or to taste
• 1 cup cooked and shredded chicken
• 1/2 cup corn
• 1 teaspoon oregano
• 1 1/2 cups enchilada sauce (see below)
• 1 handful cilantro, chopped
• 1/2 cup cheddar, shredded
• 1/2 cup mozzarella, shredded

Details

Adapted from closetcooking.com

Preparation

Step 1

Place the zucchini halves in boiling water for a minute, remove and let cool.
Hollow out the zucchini halves with a small spoon reserving the removed flesh.
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
Bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.