Chicken Enchilada Stuffed Zucchini
- Number of Servings: 4
Ingredients
4 (about 32 oz total) medium zucchini1 tsp oil1/2 cup green onions, chopped3 cloves garlic, crushed1/2 cup diced green bell pepper1/4 cup chopped cilantro8 oz cooked shredded chicken breast1 tsp cumin1/2 tsp dried oregano1/2 tsp chipotle chili powder3 tbsp water or fat free chicken broth1 tbsp tomato pastesalt and pepper to tasteenchilada saucemexican cheesesour cream
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.
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.
Serving Size: makes 4 zucchini boats
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.
Serving Size: makes 4 zucchini boats
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 9.9 g
- Cholesterol: 57.9 mg
- Sodium: 516.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.0 g
- Protein: 24.1 g
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