Chicken Enchilada Zucchini Boats

Zucchini season is here which means it’s coming out of my ears and I’m always on the search for fun new recipes! This zucchini boat recipe however is one we use over and over again because it’s so simple and delicious.


  • 2-3 cooked and shredded chicken breasts
  • Zucchini sliced in half the longways {Number of zucchini’s needed is dependent on how big they are because the ones from my garden are huge so I’m a terrible judge of size!}
  • Olive oil
  • 1/2 cup finely chopped onion {I’ll even use the onion stems from the garden and it tastes great}
  • 2 garlic cloves
  • 1 can or 15 ounces of tomato sauce {I have used tomato paste too you’ll just need more water}
  • 1-2 tablespoons of chili powder dependent on how spicy you like it
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 2/3-1 cup water
  • 1 cup of either corn,  black beans or both
  • Shredded cheese to top
  • Optional: diced tomatoes, bell peppers, onions and sour cream for serving

As you can tell by my ingredients list I don’t always make my recipes the exact same way and sometimes I just throw things in the pan without measuring like olive oil or water for example!



Not the prettiest picture but it gives you an idea of what the boats look like while in the oven. You could make them smaller before cooking but I prefer to cut them after that way all the ingredients are contained and not spilling in the dish. 
Preheat over to 400 degrees. Using a spoon scoop the centers and seeds from zucchini while leaving yourself with a rim to create “boats”. Brush tops and bottoms with olive oil then place in baking dish of choice. Bake in oven approximately 30 minutes or until zucchini is nearly tender.

Meanwhile, heat olive oil in a sauce pan. Once hot add the onion and garlic, saute until soft. Remove from heat then pour in tomato sauce, chili powder, cumin, paprika and turmeric. Next, add water to make sauce desired thickness. Bring to a light boil, stirring constantly so it does not burn then add in the shredded chicken and either corn or black beans.

Remove zucchini from oven and spoon chicken enchilada mixture into your boat. Sprinkle the tops with cheese and return them to the oven from approximately 5-10 minutes or until the cheese melts. Top with desired toppings and serve warm.

*This recipe was adapted from Cooking Classy 

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