Recipes

Chicken Enchilada Stuffed Zucchini


September 26, 2016 By:
Prep:
20 minutes
Cook:
25 minutes
Serves:
4
A healthy, low carb version of the classic!

Ingredients

Directions

  1. 1. Adjust oven rack to middle position and preheat to 400 degrees. Slice zucchini in half lengthwise, then scoop out then center (seeds and some of the flesh). Place zucchini boats on a foil lined baking pan then chop the interior flesh finely and reserve.
  2. 2. In a saucepan heat vegetable oil until shimmering. Add chopped garlic and reserved zucchini to the pan and cook for 5 minutes, or until things start to brown then add tomato sauce, oregano and chopped chicken and simmer for 10 minutes. Remove form heat and allow to cool. Season to taste with salt and pepper.