These are zucchini halves scooped out into boats, filled with shredded chicken cooked in sugar-free enchilada sauce and cumin, topped with cheddar and baked until the cheese is bubbly. The result tastes like a chicken enchilada, but the zucchini replaces the tortilla, so a serving has only 5 grams of carbohydrates. The recipe makes 4 servings, one boat each, in 35 minutes.
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Most of the pantry work is already done if you have cooked shredded chicken. The filling is a few minutes in a skillet, and the oven does the rest.
What Goes in the Boats
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Zucchinis (2 medium): the base. Halved lengthwise and scooped out, they hold the filling.
- Cooked shredded chicken (1 pound): the filling. Shredded rotisserie chicken is a quick option.
- Sugar-free enchilada sauce (1 cup): the flavor of the filling, and the reason it stays low in carbohydrates.
- Cumin (1 teaspoon), chili powder (1 teaspoon), garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), salt and pepper: the seasoning for the chicken.
- Olive oil (1 tablespoon): heated in the skillet before the chicken goes in.
- Cheddar (1 cup, shredded): the melted topping.
- Cilantro (1/4 cup, chopped): a fresh garnish added after baking.
Making the Boats
Heat the oven to 375°F. Slice the zucchinis in half lengthwise and scoop out the centers with a spoon to make the boats. A melon baller also works, and so does a regular spoon.
In a skillet over medium heat, warm the olive oil, then add the chicken, enchilada sauce and seasonings. Stir until the mixture is heated through and well combined. Set the zucchini boats in a baking dish, pack the filling in, and top each one with cheddar. If you have no baking dish, a large oven-safe skillet can stand in.
Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and bubbly. Watch the zucchini as it bakes. You want it tender but not mushy, with a little bite left. Let the boats cool for a minute, then add the cilantro.
Ways to Change It
- Jalapeños: stir diced jalapeños into the chicken mixture for heat.
- Different meat: use ground turkey or beef in place of shredded chicken.
- Different cheese: pepper jack gives a spicier topping, and mozzarella a milder, gooier one.
- Spice level: adjust the cumin and chili powder to taste.
What to Serve With Them
A side salad with avocado and a lime dressing gives crunch against the rich filling. Cauliflower rice is a low-carb side that soaks up the sauce. Sparkling water with a squeeze of lime is a light drink to go with them.
Make Ahead and Leftovers
You can prepare the zucchini boats and fill them a day in advance. Cover them tightly and keep them in the refrigerator, then bake as directed. Leftover boats keep in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or the microwave until warmed through.
Nutrition per Serving
One boat has approximately 320 calories, 18 grams of fat (7 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 500 milligrams of sodium.
FAQ
Can I make them ahead of time?
Yes. Fill the boats a day ahead, cover them tightly and refrigerate. Bake them as directed when you are ready.
Can I use something other than chicken?
Ground turkey or beef both work. Shredded rotisserie chicken is a quick way to get the cooked chicken.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.
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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
Keto Zucchini Chicken Enchilada Boats: A Delightful Recipe!
Ingredients
Instructions
Preheat the oven to 375°F.
Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create boats.
In a skillet, heat the olive oil over medium heat. Add the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until heated through and well combined.
Place the zucchini boats in a baking dish and fill each boat with the chicken mixture.
Top each filled zucchini boat with shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
Remove from the oven and garnish with chopped cilantro before serving.
Notes
For added flavor, consider adding diced jalapeños to the chicken mixture for a spicy kick.
You can also substitute the shredded chicken with ground turkey or beef for a different protein option.
Nutrition
| Serving Size | 1 boat |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 18g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 11g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 90mg |