Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats

Health Rating
Prep Cook Ready in Servings
15 min 55 min 1 h 10 min 8

Ingredients


3 spray (about 1/3 second) Olive oil cooking spray
2 clove(s) Garlic (minced, for sauce)
2 tbsp Chipotle chiles in adobo sauce, La Costena (for sauce)
1 1/2 cup Tomato sauce, canned (for sauce)
1/2 tsp Chili powder (for sauce)
1/2 tsp Cumin (for sauce)
2/3 cup Chicken broth (stock), low sodium (for sauce)
1 pinch Kosher salt (for sauce)
1 dash Black pepper (for sauce)
4 medium Zucchini
1 tsp Extra virgin olive oil
1/2 cup Green onion, scallion, ramp (chopped)
3 clove(s) Garlic (crushed)
1/2 cup chopped Green bell pepper
1/4 cup Cilantro (coriander) (chopped)
227 gm Chicken, cooked (shredded)
1 tsp Cumin
1/2 tsp Oregano, dried
1/2 tsp Chili powder
3 tbsp Chicken broth (stock), low sodium
1 tbsp Tomato paste, canned
1 pinch Salt and pepper
3/4 cup, shredded Cheddar cheese, sharp (for topping)
3 stalk(s) Green onion, scallion, ramp (chopped, for topping)

Instructions


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.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Nutrition Facts

Per Portion

Calories 166
Calories from fat 79
Calories from saturated fat 33
Total Fat 8.8 g
Saturated Fat 3.7 g
Trans Fat 0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.2 g
Cholesterol 37 mg
Sodium 500 mg
Potassium 618 mg
Total Carbohydrate 8.7 g
Dietary Fiber 2.4 g
Sugars 5.5 g
Protein 13.2 g

Dietary servings

Per Portion


Meat 0.4
Milk Alternative 0.2
Vegetables 2.3

Energy sources


Pygal21%433.51389769296765125.4563068732570647%409.2264601344677277.7398122309228432%306.3789649956312147.250594716944421%47%32%CarbohydratesFatProtein
Recipe from:
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