Go Back
+ servings
Print Recipe
No ratings yet

Chicken Enchilada Zucchini Boats

Prep Time10 mins
Cook Time38 mins
Total Time48 mins
Servings: 8 zucchini boats


  • 4 zucchini
  • 1 teaspoon olive oil
  • 1/2 cup onions chopped
  • 1/4 cup green onions chopped
  • 5 cloves garlic minced
  • 1/2 cup green and red bell pepper diced
  • 1/2 cup black beans
  • 1/2 cup frozen corn
  • 1/2 cup cilantro chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 8 oz about 2 chicken breast cooked shredded chicken
  • 1 tablespoon taco seasoning
  • salt & peper to taste
  • 1 12 ounce enchilada sauce
  • 1 cup cheddar cheese
  • garnish with cilantro sour cream and more cheese


  • Preheat oven to 375° and spray a 9x13 baking pan with non-stick cooking spray; set aside.
  • Bring a large pot of water to a roiling boil. Cut the zucchini in half length wise and scoop out flesh. Make sure to leave about 1/4" thick. Take extra zucchini and chop into small pieces. Set aside. Place zucchini in the pot of boiling water and cook for 1 minute. Remove from water and set on a paper towel.
  • In a large pan, heat oil and add onions. After 2 minutes, add garlic and bell pepper. Cook for about 3 minutes, until onions become translucent and bell pepper soften. Add zucchini, cilantro, salt, pepper, cumin, oregano, and chili powder. Cook for 5 minutes. Stir together chicken and taco seasoning in a bowl then add to pan. Add in corn and black beans, mix until all ingredients are incorporated.
  • Place 1/4 cup enchilada sauce on the bottom of prepared baking dish. Place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture. Top enchilada boats with enchilada sauce and cheddar cheese.
  • Cover with foil and bake for 30 minutes or until cheese in melted and zucchini is cooked through. Let sit 5 minutes, then top with cilantro and additional cheese, if desired. Garnish with sour cream. Serve & enjoy!