Chicken Enchilada Zucchini Boats

This Chicken Enchilada Zucchini Boats recipe, is a healthy variation on the popular Mexican dish, and a good way to get in some added vegetable into your day. This recipe is a great addition to dinnertime any day of the week. This is an easy and nutritious recipe to do, and one that will get even the kids to like zucchini, just remember to call them 'boats' and your set!

Some of the ingredients you will need on hand for this chicken enchilada zucchini boats recipe include zucchinis, some chopped yellow onion, some diced green bell pepper, some chopped or shredded chicken, some cumin, and some medium hot chili powder.

Get all your ingredients ready to prepare this chicken enchilada zucchini boats recipe, and preheat your oven to 400 degrees Fahrenheit. Take each of your zucchini's and cut them lengthwise, and then using a spoon you want to scoop out the flesh of the vegetable. You want to hollow out each of the zucchini halves so that you are creating boats. Then set aside your zucchini boats and chop up all of the scooped-out zucchini flesh into tiny pieces. Then heat up some oil in a large pan over medium heat. Add some garlic, onion and bell pepper and saute until the onion has softened and translucent. Then add the chopped up zucchini flesh to the pan, along with some cumin, salt, chili powder, oregano, some chicken broth, some enchilada sauce and the chicken and stir it up to mix. At this point, you can taste test the recipe and add some salt and pepper if you feel it needs it.

Using a 9-inch by 13-inch pan, spray it with some nonstick spray. Then spread the enchilada sauce on the bottom of the pan. Then line up the hollowed out zucchini halves into the pan, and evenly spoon the filling into each of the zucchini boats. You can then pour the remaining enchilada sauce over the top of the boats, and sprinkle over the shredded cheese. Then cover the pan with some aluminum foil and bake for 35 to 40 minutes until the cheese melts and the zucchini is thoroughly cooked. Sprinkle some chopped up cilantro and green onions (optional) over the top if you like. That's it! Super easy to do, and the kids will be excited to get their daily dose of vegetables, without even complaining.

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