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!!
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.
What’s in Stuffed Chicken Zucchini Boats?
To make this baked zucchini boats recipe, you’ll need:
- 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.
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.
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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!!
- 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.
- Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
- 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).
- Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
- While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
- Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
- Evenly sprinkle with bell peppers, corn, and cheese.
- Bake for about 8 minutes or until cheese has melted to your liking.
- Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately.
- Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.
Amount Per Serving: Calories: 437Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 432mgCarbohydrates: 33gFiber: 8gSugar: 7gProtein: 36g
More Healthy Mexican Recipes:
25-Minute Sheet Pan Chicken Fajitas — EASY, ready in no time, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! Who needs a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
Grilled Lime Cilantro Chicken — EASY, ready in 10 minutes, and the cilantro chicken is so TENDER, juicy, and full of Mexican-inspired flavor!! Put this HEALTHY chicken recipe on your summer menu rotation and it’ll be a hit with everyone!!
Sheet Pan Salsa Chicken and Potatoes – An EASY dinner that’s ready in 30 minutes and made on ONE pan with so much FLAVOR!! The salsa keeps the chicken so juicy for a winner-winner-chicken-dinner that’s perfect for busy nights!!
Skinny Mexican Chicken Skillet — EASY, ready in 20 minutes, and is a skinny recipe that keeps you full and satisfied!! A great Mexican-inspired meal that’s naturally gluten-free and is a flavor FIESTA in your mouth!!
Chicken Tortilla Lettuce Wraps — Soft butter lettuce (or romaine) cradles taco-seasoned chicken, juicy tomatoes and corn, crisp red peppers, and cheese. The wraps are topped with bright cilantro and seasoned tortilla chips.
15-Minute Salsa and Black Bean Chicken Skillet — Fast, EASY, family-friendly, healthy yet hearty, naturally gluten-free, Mexican-inspired meal!! The PERFECT recipe to jazz up your usual weeknight chicken dinner!!
Vegetarian Sweet Potato Black Bean Enchiladas — Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat!
Originally posted June 6, 2016 and reposted July 22, 2020 with updated text.
I love mexican food and this is the best enchiladas one can ask for. This looks delicious and I will try to add more toppings and will share with you soon. Thanks for sharing this recipe with us.
We love zucchini in any form, can’t wait to try these.
These look delicious, but I am wondering how it would be if you didn’t scoop out the inside? I mean, I know that they wouldn’t be boats then. :) I am definitely going to try this, and I think I’ll add Spanish Rice to it also. Thanks for a great recipe, and yes, we have zucchini coming out of our ears (between the rain and the mosquitoes, it makes it hard to get)!
The toppings won’t have any place to go so they will tumble off if you don’t scoop some of the insides out is my guess. Glad you have a great crop of zucchini on hand!
this SPEAKS TO ME!!!! so gorgeous, easy, and healthy – love it Averie! pinned xo
Thanks for pinning!
OMG these look so good, and somehow so healthy at the same time. Even though we’re in the middle of the city, we’re dying to try this recipe to bring HQ some garden freshness. Thanks so much for sharing (even though now we’re starving and it’s hours till lunch . . . )
hey girl these look really good!
I love everything about this gorgeous dish, especially how easy it is to make with so few ingredients! Using rotisserie chicken makes this super easy to put together! (And of course I’d have to top it with a big ol’ spoonful of guacamole)!!
I wanted to keep piling toppings on…guac, salsa, etc. but I was running out of space :) lol
I’m not kidding, every time I buy zucchini, I tell myself I’m going to make zucchini boats, and then it never happens. I always envision these beautiful Mexican flavored things and then…..I get super lazy. I’ve made boats only one time, and that was for a potluck. I guess I can’t be bothered to make myself nice-looking things. LOL.
This is your kind of food if there ever was one and you can easily make it vegetarian but with your usual zucchini surplus come mid-summer, keep these in mind!
I don’t have a garden either but got zucchini on sale! I need to make these enchilada boats!
Glad to know I’m not the only blogger without a garden! lol
A beautiful light and healthy meal!! Love the idea of the added beans too!
I’m making these today..I don’t have any chicken so I’m going to use rice and beans instead…I can’t wait to have leftovers for lunch this week.
Enjoy! LMK how it goes!
I have to try these later in the week–they look delicious and easy! I think I’ll grill the zucchini then use a foil pan after they’re stuffed.
I bet the grill will add that flavor that only a grill can do, and I’m sure they’ll be great! Keep me posted!