Zucchini Chicken Enchilada Boats
Servings Prep Time
6boats 15minutes
Cook Time
20minutes
Servings Prep Time
6boats 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 400 degrees
  2. Using a knife, slice the zucchinis in half lengthwise. I like to cut of the ends of the zucchini too. Draw a line with a knife outlining the area you want to scoop out, then scoop out the pulp using a small spoon.
  3. Lightly spray the bottom of a 9×13 baking dish, and lay the zucchini boats alternating the direction
  4. Spoon a layer of enchilada sauce on the bottom of the boats, don’t go crazy but a good amount
  5. Next layer your cooked chicken or meat, then top with another layer of sauce. If you want to add some veggies like corn or beans, that’s a great option too
  6. Sprinkle the cheese across the boats evenly
  7. Bake at 400 for 20 minutes or until zucchinis are soft and cheese is melted
  8. Top with fresh cilantro, onion, or green onions

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