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In the realm of healthy eating, finding meals that are both nutritious and satisfying can often feel like a challenge. Many people struggle to create dishes that do not compromise on taste while adhering to dietary needs. Enter the Zesty Chicken Enchilada Stuffed Zucchini — a dish that beautifully combines the rich, bold flavors of chicken enchiladas with the wholesome goodness of zucchini. This recipe not only caters to those looking for a low-carb option but also delights with its vibrant taste and hearty filling.

Chicken Enchilada Stuffed Zucchini

Discover the deliciousness of Zesty Chicken Enchilada Stuffed Zucchini! This healthy dish replaces traditional tortillas with zucchini, creating a low-carb, flavorful option that’s satisfying and nutritious. Packed with shredded chicken, zesty enchilada sauce, and spices, it's an easy-to-make meal that bursts with flavor. Perfect for busy weeknights, this recipe is both a family favorite and a healthy choice, ensuring you can indulge guilt-free. Get ready to enjoy a vibrant, hearty dish!
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Ingredients
  

4 medium zucchinis

2 cups cooked shredded chicken (rotisserie chicken works wonderfully)

1 cup enchilada sauce (store-bought or homemade)

1 cup black beans, rinsed and drained

1 cup corn (can be fresh, canned, or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 cup shredded cheese (cheddar or Monterey Jack recommended)

2 tablespoons fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Olive oil (for drizzling)

Instructions
 

Prepare the Zucchinis: Begin by preheating your oven to 375°F (190°C). Carefully cut each zucchini in half lengthwise, then use a spoon to scoop out the soft center, creating a “boat” shape. Leave a bit of the flesh intact to maintain the structure. Brush the insides lightly with olive oil and season generously with salt and pepper.

    Make the Filling: In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, smoked paprika, garlic powder, and half of the shredded cheese. Stir thoroughly until all ingredients are well mixed and evenly coated with sauce.

      Stuff the Zucchinis: Arrange the zucchini boats in a baking dish with the cut sides facing up. Spoon the chicken enchilada filling into each zucchini boat, evenly distributing the mixture and packing it down gently. Don’t worry if the filling slightly mounds over the edges!

        Top with Cheese: After filling, sprinkle the remaining shredded cheese generously over the tops of each stuffed zucchini boat, allowing it to melt beautifully as it bakes.

          Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, carefully remove the foil and return the dish to the oven for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is melted, bubbly, and golden-brown.

            Garnish and Serve: Once baked, remove the dish from the oven and let the stuffed zucchinis cool for a couple of minutes. Before serving, sprinkle freshly chopped cilantro over the top for a vibrant touch.

              Enjoy! Serve hot as a delicious and wholesome main dish that brings both flavor and nutrition to your table.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings