Enchilada Stuffed Zucchini Boats

• servings: 6 servings

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)

Directions

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

Add shredded cheese if you’d like !

Nutrition

• Calories: 206 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Cholesterol: 57 mg
• Sodium: 1035 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 22 g