Zucchini halves are hollowed into boats and filled with shredded chicken cooked with onion, diced tomatoes and taco seasoning, then topped with cheddar and Monterey Jack and baked until the cheese is golden. The zucchini stands in for the tortillas of a chicken enchilada, so the dish is low in carbohydrates. The card lists 6 g per boat and 36 g of protein.
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It takes 15 minutes to prepare and 30 minutes to cook, and it makes 4 servings of one stuffed boat each. The chicken can be cooked ahead, which shortens a weeknight.
What Goes in the Filling
The recipe card at the bottom has the full measurements. Here is what each part does.
- Zucchini (2 medium, halved lengthwise): the vessel for the filling, in place of tortillas.
- Cooked shredded chicken (1 pound): the protein. It can be prepared in advance.
- Diced tomatoes (1 cup, canned or fresh): they add moisture and keep the filling juicy.
- Diced onion (1/2 cup) and olive oil (1 tablespoon): the onion is sauteed first for a sweet, savory base.
- Cheddar (1/2 cup) and Monterey Jack (1/2 cup): they melt into a creamy, cheesy topping.
- Taco seasoning (1 tablespoon), garlic powder (1/2 teaspoon) and onion powder (1/2 teaspoon): these give the enchilada flavor.
- Salt, pepper and fresh cilantro: salt and pepper to taste, and cilantro to finish.
A dollop of sour cream or guacamole on top before serving adds creaminess.
Shaping the Boats
Preheat the oven to 375°F. Halve the zucchini lengthwise and scoop out the center of each half to make a boat. Leave about 1/4 inch of flesh so the boats stay sturdy. A tablespoon or a melon baller makes the scooping easier, but go gently so you do not break them.
Heat the olive oil in a skillet over medium heat and saute the onion for about 3 to 4 minutes, until translucent. Stir in the chicken, tomatoes, taco seasoning, garlic powder, onion powder, salt and pepper, and cook for another 5 minutes until heated through. Take the pan off the heat and stir in half of the cheddar and Monterey Jack.
Fill each boat, pressing the mixture down gently to pack it in, and top with the remaining cheese. Set the boats on a baking sheet and bake for 25 to 30 minutes, until the zucchini is tender and the cheese is bubbly and golden. Garnish with cilantro.
Tips
- Use fresh herbs. Cilantro or parsley sprinkled on just before serving adds freshness.
- Change the protein. Ground turkey or beef gives a different texture and flavor.
- Adjust the seasoning. Tweak the taco seasoning, or add a pinch of cayenne for heat. Taste as you go.
- Make them ahead. Assemble the boats in advance and keep them in the fridge, then bake when you are ready to eat.
If you do not have a baking sheet, a large oven-safe dish works.
Variations
- Black beans: for those who are not strictly keto, mix in a half cup of rinsed and drained black beans for more fiber and a heartier texture.
- Spicy: add diced jalapeños or a splash of hot sauce to the chicken.
- Different cheeses: pepper jack for heat, or crumbled feta for a tangy note.
What to Serve With Them
- A side salad: mixed greens, sliced avocado and a lime dressing give a crisp contrast to the warm, cheesy boats.
- Cauliflower rice: sauteed in a little olive oil and seasoned to taste.
- Sparkling water with lime: a light drink with no added carbs.
Nutrition per Boat
One stuffed boat has about 320 calories, 16 g of fat (7 g saturated), 6 g of carbohydrates, 2 g of fiber, 3 g of sugar, 36 g of protein and 500 mg of sodium.
FAQ
Can I use fresh chicken instead of shredded?
Yes. Cook chicken breasts or thighs and shred them, making sure they are fully cooked before mixing them with the other ingredients.
How should leftovers be stored?
Place the boats in an airtight container in the refrigerator, where they keep for up to 3 days. Reheat them in the oven or microwave.
Can I freeze them?
Yes, freeze the assembled boats before baking. Wrap them tightly in plastic wrap and then in aluminum foil. Bake from frozen and add a few extra minutes to the cooking time.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Chicken Enchilada Stuffed Zucchini Boats: A Healthy Twist!
Ingredients
Instructions
Preheat the oven to 375°F.
Scoop out the center of each zucchini half to create boats, leaving about 1/4 inch of flesh.
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Stir in the shredded chicken, diced tomatoes, taco seasoning, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes until heated through.
Remove from heat and stir in half of the cheddar and Monterey Jack cheese.
Fill each zucchini boat with the chicken mixture, pressing down gently to pack it in.
Top each stuffed zucchini with the remaining cheese.
Place the zucchini boats on a baking sheet and bake for 25-30 minutes, until the zucchini is tender and the cheese is bubbly and golden.
Garnish with fresh cilantro before serving.
Notes
For extra flavor, add a dollop of sour cream or guacamole on top before serving.
You can substitute ground beef or turkey for the shredded chicken for a different protein option.
Nutrition
| Serving Size | 1 stuffed zucchini boat |
|---|---|
| Calories | 320 calories |
| Sugar Content | 3g |
| Sodium Content | 500mg |
| Fat Content | 16g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 36g |
| Cholesterol Content | 90mg |