Chicken Enchilada Stuffed Zucchini Boats

Having an abundance of zucchini is a good thing.   It is such a versatile vegetable that we never seem to tire of readily becomes soup, a fritter, a muffin or a cake....but, today, it became a serving dish for a version of chicken enchiladas!

These little guys were really tasty...the spice mixture was perfect...dinner was filling!

Chicken Enchilada Stuffed Zucchini Boats

Yield:  8 boats 
Serve 1 to 2 boats per person

Preheat oven:  400° F.

Enchilada Sauce
2 cloves garlic, minced
1-2 Tbsp chipotle peppers in adobo sauce
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
2/3 cup chicken stock
Salt and pepper to taste

Zucchini Boats
4 medium zucchini
1-2 Tbsp oil
1 small onion, chopped
1 can chopped green chiles, drained
1/4 cup cilantro, chopped
1/2 lb chicken breast, cooked, shredded (Or, use shredded rotisserie chicken)
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
3 Tbsp water
1 Tbsp tomato paste
Salt and pepper, to taste

3/4 cup shredded cheddar cheese, or a mixture of Mexican cheeses

1 avocado peeled and sliced
Sour cream
Chopped cilantro

For the Sauce
Combine all of the sauce ingredients in a saucepan and bring to a boil.  Simmer for 5-10 minutes.  Set aside until ready to use.

Zucchini Boats
Bring a large pot of water to a boil.
While waiting, cut the zucchini in half lengthwise and scoop out the flesh leaving a 1/4-inch thick edge.  Chop the zucchini flesh into small pieces and set aside.  Drop the zucchini boats into the boiling water and cook 1 minute.  Remove from the water.  Drain on paper towels.

In a sauté pan, heat the oil and add the onion, garlic and the chiles.  Cook for 2 to 3 minutes, until tender.  Add the chopped zucchini flesh and cilantro, season with salt and pepper.  Add the cumin, oregano, chili powder, water and tomato paste.  Stir to combine and cook for 2-3 minutes.  Add in the chicken and mix.  

Place 1/2 cup sauce on the bottom of the baking dish and place in the zucchini halves cut side up.  Fill each hollowed boat with 1/3 cup chicken mixture,  Top each with about 2 tablespoons of sauce and 1-2 tablespoons of cheese.

Bake 35 minutes.

Garnish:  Sliced avocado and dollop of sour cream, sprinkle with chopped cilantro.

These are worthy of a repeat performance!  Great flavors!

I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Rattlebridge Farm, as well as Weekend Bits at Simple Living and Eating.


  1. What a clever idea to use zucchini boats for enchiladas. We're always in the mood for Mexican food and the presentation is so pretty and the sauce looks very tasty too.

  2. Looks like another fine chipotle recipe to me.

  3. You have been so busy in the kitchen..
    These sound so good!

  4. What a great flavor for your Zucchini Boats, we will love these! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  5. I know zucchini are super plentiful in summer but I love that these days they're so readily available all year long. This recipe looks wonderful, in or out of zucchini season!

  6. Great use of end of season zucchini. Pinned. Thanks for coming to Weekend Bites ( formally Foodie Friday.)

  7. there are so many things you can put into zuke boats, but this is the very best option! they look delicious!


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