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5 from 1 vote

Enchilada Stuffed Zucchini Boats

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Dish
Cuisine: Chicken, Dinner, Low Carb, Mexican
Keyword: Chicken, Dinner, Easy Recipes, enchilada, Healthy, Healthy Recipes, low carb, Mexican, Weekend Dinner, Weeknight Dinner
Servings: 4 people

Ingredients

  • 8 small zucchini or italian squash
  • 1-1/2 large cooked chicken breast - like a rotisserie chicken
  • 1 - 8 ounce Package of cream cheese
  • 4 ounce can of diced green chilies
  • 1/2 cup shredded cheese - cheddar or a blend

Instructions

  • Preheat oven to 350 F.
  • Spray the bottom of the pan with some olive oil or non-stick cooking spray.
  • Slice the zucchini in half and scrape out the seeds and center part of the zucchini, dice up the center parts of the zucchini you remove and set it aside.
  • Microwave the cream cheese for 1 minutes.
  • Dice the cooked chicken breast.
  • Add diced chicken and diced zucchini to cream cheese along with the diced chilies.
  • Stir everything together.
  • Spoon into the zucchini boats and bake uncovered for 35 minutes.
  • Add cheese to tops and bake for 15 additional minutes.
  • Optional - Top with salsa, avocado, sour cream, olives, cilantro, etc.