Chicken Enchilada Stuffed Zucchini Boats
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 124.3
- Total Fat: 4.7 g
- Cholesterol: 25.8 mg
- Sodium: 436.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.8 g
- Protein: 10.9 g
View full nutritional breakdown of Chicken Enchilada Stuffed Zucchini Boats calories by ingredient
Introduction
Blanch the Zucchini first so that it bakes quicker. If you don't want to do this step then bake an extra 10 minutes longer. Blanch the Zucchini first so that it bakes quicker. If you don't want to do this step then bake an extra 10 minutes longer.Number of Servings: 8
Ingredients
-
For the Enchilada Sauce:
-Olive Oil Spray
-2 Garlic Cloves, minced
-1 to 2 tbsp chipotle chile in adobo sauce
-1-1/2 cups tomato sauce
-1/2 tsp chipotle chili powder
-1/2 tsp gound cumin
-2/3 cup fat-free low-sodium chicken broth
-kosher salt and fresh pepper to taste
For the Zucchini Boats:
-4 (32 oz) medium zucchini
-1tsp oil
-1/2 cup green onions, chopped
- 3 cloves of garlic crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8oz cooked shredded chicken breast
- 1tsp cumin
-1/2 tsp dried oregano
- 3 tbsp water or fat free chicken broth
- 1tbsp tomato paste
-Salt and pepper to taste
Topping:
-3/4 cup reduced fat shredded sharp cheddar cheese
-chopped scallions and cilantro for garnish
Tips
Nutrition facts are before any additional salt and sour cream if desired.
Directions
FOR ENCHILADA SAUCE:
In a medium saucepan, spray oil and saute 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 5-10 minutes. Set aside until ready to use.
FOR ZUCCHINI BOATS:
Preheat oven to 400 degrees. 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 baking dish, and place zucchini halves cut side up. Using a spoon, fill each hallowed zucchini with 1/3 cup chicken mixture pressing firmly.
Top each with 2 tablespoons of enchilada sauce, add 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.
Serving Size: Makes 8 services / 1 zucchini boat
Number of Servings: 8
Recipe submitted by SparkPeople user AMBA543.
In a medium saucepan, spray oil and saute 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 5-10 minutes. Set aside until ready to use.
FOR ZUCCHINI BOATS:
Preheat oven to 400 degrees. 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 baking dish, and place zucchini halves cut side up. Using a spoon, fill each hallowed zucchini with 1/3 cup chicken mixture pressing firmly.
Top each with 2 tablespoons of enchilada sauce, add 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.
Serving Size: Makes 8 services / 1 zucchini boat
Number of Servings: 8
Recipe submitted by SparkPeople user AMBA543.