An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.

  • Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.

  • Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.

  • Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

Cook's Note:

If you don't have cooked chicken on hand, cut boneless, skinless chicken breasts into bite-sized pieces and add to the saute pan a few minutes after starting the onions/peppers. Cook until no longer pink in the center.

Nutrition Facts

385 calories; 25.3 g total fat; 100 mg cholesterol; 694 mg sodium. 12 g carbohydrates; 27.3 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
05/29/2019
This was delicious (with my changes); I omitted the green peppers because I don't like them; I changed the chicken to hamburger meat (browning with the onions then draining); I used the 19 oz. can of red enchilada sauce; I cooked at 350 for 35 minutes. Longer cook time allowed the zucchini to be a little more tender (oh and spooning out the zucchini was a bear!). If you make it as the recipe calls for I think you will still like this dish. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2019
This was delicious (with my changes); I omitted the green peppers because I don't like them; I changed the chicken to hamburger meat (browning with the onions then draining); I used the 19 oz. can of red enchilada sauce; I cooked at 350 for 35 minutes. Longer cook time allowed the zucchini to be a little more tender (oh and spooning out the zucchini was a bear!). If you make it as the recipe calls for I think you will still like this dish. Read More
(1)
Rating: 5 stars
05/29/2019
This was delicious (with my changes); I omitted the green peppers because I don't like them; I changed the chicken to hamburger meat (browning with the onions then draining); I used the 19 oz. can of red enchilada sauce; I cooked at 350 for 35 minutes. Longer cook time allowed the zucchini to be a little more tender (oh and spooning out the zucchini was a bear!). If you make it as the recipe calls for I think you will still like this dish. Read More
(1)
Rating: 5 stars
06/06/2019
My family loved this. Made it exactly like the recipe said. Soooo good. Read More
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Rating: 5 stars
07/02/2019
Have made this several times we love it! I use the entire 8oz block of cream cheese and medium enchilada sauce. Delicious! Read More
Rating: 5 stars
05/30/2019
Used hamburger instead. Was delish! Read More