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Easy Chicken Enchilada Zucchini Boats

Easy Chicken Enchilada Zucchini Boats

3.60 from 5 votes
These Easy Chicken Enchilada Zucchini Boats are a healthy, low-carb twist on classic enchiladas. Tender zucchini halves are stuffed with seasoned shredded chicken, black beans, corn, and enchilada sauce, then baked until bubbly and topped with melted cheese. Quick, flavorful, and perfect for a weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini halved lengthwise
  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup black beans rinsed and drained
  • 0.5 cup corn kernels frozen or canned, drained
  • 1 cup enchilada sauce store-bought or homemade
  • 1 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 1 cup shredded cheddar cheese divided
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

Steps
  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  2. Scoop out the centers of the zucchini halves, leaving a 0.25-inch shell. Chop the scooped zucchini and set aside.
  3. In a large bowl, combine shredded chicken, chopped zucchini, black beans, corn, enchilada sauce, cumin, chili powder, salt, pepper, and 0.5 cup of cheese. Mix well.
  4. Stuff the zucchini shells evenly with the chicken mixture and place them in the prepared baking dish.
  5. Cover with foil and bake for 15 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 5 minutes, or until cheese is melted and zucchini is tender.
  6. Let cool for 5 minutes before serving. Garnish with fresh cilantro or a dollop of sour cream if desired.

Notes

For a spicier kick, add diced jalapeños to the filling or use hot enchilada sauce. These zucchini boats are best served fresh but can be stored in the fridge for up to 3 days. Reheat gently in the oven to maintain texture.