Enchilada Stuffed Zucchini Boats | Paleo, Whole30
Servings: 6
Calories: 206kcal
Ingredients
- 3 medium-large zucchini
- 15 oz tomato sauce
- 1/4 cup broth* or water
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic
- 1/2 tsp oregano
- 1/2 tsp salt
- dash cayenne pepper or hot sauce
- 1 lb shredded chicken breast, fully cooked
- 4 oz can mild diced green chiles
- 1 tsp dried onion or 1/4 white onion, chopped
- 4 oz sliced black olives
- sliced green onion, for garnish
Instructions
- Preheat the oven to 400ºF. Line a 9 x 13" baking dish with aluminum foil or parchment for easy clean up.
- Trim the stems from the squash, then slice them in half lengthwise. Use a small metal spoon to scoop out the seeds & insides of the squash* to make room for your stuffing. Lay the squash "boats" into the lined baking dish.
- In a small bowl, prepare your "enchilada sauce" by mixing the tomato sauce, broth or water, and spices until smooth. Add extra seasonings to taste.
- In a larger bowl, mix the shredded chicken with diced green chiles, onion, and 1/2 of the sauce. (You can also add a scoop of coconut cream plus a pinch of salt for a little creaminess!)
- Evenly distribute the chicken mixture into the boats (I over-stuff mine). Spoon the remaining 1/2 of enchilada sauce over top of each "boat", then top with sliced black olives.
- Transfer to the oven & bake at 400ºF for 25 minutes. Serve hot, garnished with sliced green onion, and avocado or guac if you've got it!
Notes
- If Whole30ing, check your tomato sauce and broth for added sugar.
- You can use the scooped out seeds & flesh from the squash by chopping it up & mixing in with the chicken "stuffing" mixture, or you can discard it. If you don't like to waste, store it in the fridge then blend into shakes or smoothies. It adds an awesome creamy texture!
Nutrition
Calories: 206kcal | Carbohydrates: 11g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1035mg | Fiber: 4g | Sugar: 7g | Iron: 3mg