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.
Lightly spray the bottom of a 9×13 baking dish, and lay the zucchini boats alternating the direction
Spoon a layer of enchilada sauce on the bottom of the boats, don’t go crazy but a good amount
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
Sprinkle the cheese across the boats evenly
Bake at 400 for 20 minutes or until zucchinis are soft and cheese is melted