Chicken Enchilada Stuffed Zucchini

June 13, 2017 By: Comments
Tagged: Dinner Dinner. Main Dish Main Dish. Vegetables Vegetables. Chicken Dinners Chicken Dinners. Peppers Peppers. Mexican Mexican. Cheese Cheese. Garlic Garlic. Entrees Entrees. Enchiladas Enchiladas. Mexican Mexican. Chicken Chicken. Stovetop Stovetop. Heart Healthy Heart Healthy. Zucchini Zucchini. Baked Baked.
20 minutes
25 minutes
A healthy, low carb version of the classic!


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  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.