Chicken Enchilada Stuffed Zucchini Boats — Skip enchilada wraps and use zucchini instead!! Easy, healthier and there’s so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

overhead view of stuffed zucchini boats in a red baking dish

Stuffed Zucchini Boats Recipe

It’s that time of year when everyone’s gardens are exploding with zucchini. Except mine because I don’t have a garden. But the zucchini are inexpensive and plentiful at the grocery store.

Rather than making traditional enchiladas, I put a spin on things by hollowing out zucchini and piling them sky high with toppings rather than using enchilada wraps or taco shells.

You won’t miss the carbs in these healthy enchiladas that are ready in 30 minutes and exploding with flavor. My family gave them a ten out of ten and asked when I’m making them again.

The enchilada sauce soaks into the chicken to keep it extra moist and juicy, there’s corn and red and yellow bell peppers for flavor and texture, and the melted cheese is my favorite part. Feel free to add black beans, pico de gallo, guacamole, sour cream, or your other favorite Mexican-inspired fixings. My enchilada-stuffed zucchini boats were already loaded to the max and couldn’t hold any more goodies even though I was tempted to try.

stuffed zucchini boats in a red baking dish with cilantro scattered around it

What’s in Stuffed Chicken Zucchini Boats? 

To make this baked zucchini boats recipe, you’ll need: 

  • Zucchini
  • Cooked shredded chicken (use store-bought rotisserie chicken to save time)
  • Red enchilada sauce
  • Bell peppers (I used red and yellow)
  • Corn (I used frozen straight from the freezer)
  • Mexican shredded cheese blend
  • Fresh cilantro
  • Optionally add or garnish with black beans, pico de gallo, guacamole, or sour cream

How to Make Stuffed Zucchini Boats 

Trim the zucchini, then cut in half lengthwise. Scoop out the flesh to make a boat, then cook until tender. Meanwhile, mix together the shredded chicken and enchilada sauce. 

Once cooked through, spoon the chicken mixture into the zucchini boats. Evenly sprinkle with bell peppers, corn, and cheese. Bake until the cheese is melted to your liking. 

Can I Use Another Type of Protein? 

Of course! Your’e welcome to use any kind of meat you like. If it’s something you enjoy in regular enchiladas, I’m sure it will work here. 

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

How Long Do Stuffed Zucchini Boats Last? 

These baked zucchini boats are best warm and fresh but will keep airtight in the fridge for up to 3 days.

Tips for Making the Best Zucchini Boats

Use store-bought rotisserie chicken to save time. It’s so flavorful and really cuts down on the time you would need to prepare, cook, and then shred chicken.

If you’re trying to keep this recipe healthier, using a reduced-fat cheese blend is fine. It doesn’t melt quite as lusciously as full-fat cheese, but we do what we have to do sometimes.  Regardless, your zucchini boats will make zucchini fans out of anyone! 

Lastly, don’t throw out the flesh you scooped out from the middle of the zucchini! Add it to another recipe, like a stir-fry, soup, or pasta dish. 

Loaded Chicken Enchilada Zucchini Boats
Yield: 4

Loaded Chicken Enchilada Zucchini Boats

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

Ingredients

  • 4 medium/large zucchini
  • 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
  • 3/4 cup red enchilada sauce
  • 1/2 cup bell peppers, diced small (I used red and yellow)
  • 1/2 cup corn (I used frozen straight from the freezer)
  • 1 cup Mexican shredded cheese blend
  • 1 tablespoon fresh cilantro, finely minced
  • optionally add or garnish with black beans, pico de gallo, guacamole, sour cream, etc.

Instructions

  1. Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
  2. Trim ends from zucchini, halve lengthwise, and use a spoon to hollow out centers to create boats, leaving a 1/8-inch margin intact. Discard hollowed out flesh (or add it to homemade hummus or soup).
  3. Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
  4. While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
  5. Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
  6. Evenly sprinkle with bell peppers, corn, and cheese.
  7. Bake for about 8 minutes or until cheese has melted to your liking.
  8. Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately.

Notes

  • Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 437Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 432mgCarbohydrates: 33gFiber: 8gSugar: 7gProtein: 36g

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Originally posted June 6, 2016 and reposted July 22, 2020 with updated text.

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