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!!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: baked zucchini boats, chicken zucchini boats, easy zucchini boats, stuffed zucchini boats, what to serve with zucchini boats
Servings: 4
Calories: 437kcal
Author: Averie Sunshine
Ingredients
4medium/large zucchini
2cupscooked shredded chickenuse storebought rotisserie chicken to save time
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.
Notes
Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.