For an extra layer of flavor, consider adding a can of diced tomatoes (drained) to the chicken mixture. If you prefer a spicier enchilada, use a hot taco seasoning or add a pinch of cayenne pepper. To prevent the zucchini from becoming too watery, you can sprinkle the scooped-out zucchini boats with salt and let them sit for 15 minutes before patting them dry with paper towels. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Zucchini Enchiladas
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS18
Embark on a culinary adventure with these delightful Zucchini Enchiladas! This recipe transforms humble zucchini into savory boats brimming with a creamy, cheesy chicken and pepper filling. Experience all the beloved flavors of enchiladas, reimagined without the need for tortillas – a perfect low-carb indulgence!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol100 mg
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Fiber2 g
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Protein27 g
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Saturated Fat11 g
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Sodium694 mg
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Sugar4 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View Prepare the zucchini: Slice off the ends and halve them lengthwise. Gently scoop out the centers, leaving a ¼-inch shell. Arrange the zucchini boats on a rimmed baking sheet. (10 minutes)
03 Step
Recipe View Sauté the vegetables: Heat olive oil in a large saucepan over medium-low heat. Add the diced onion and bell pepper, cooking until softened and translucent, about 5 minutes. Remove from heat. (10 minutes)
04 Step
Recipe View Create the filling: In the same saucepan, stir together the cooked chicken, softened cream cheese, and taco seasoning until well combined and creamy. (5 minutes)
05 Step
Recipe View Assemble the enchiladas: Spoon the chicken mixture evenly into the prepared zucchini boats. Pour enchilada sauce over each boat, ensuring any exposed zucchini is covered, and barely covering the bottom of the baking sheet. Top generously with shredded Cheddar cheese. (10 minutes)
06 Step
Recipe View Bake to perfection: Bake in the preheated oven until the cheese is melted, bubbly, and just beginning to brown, approximately 25 minutes. (25 minutes)
07 Step
Recipe View Rest and serve: Allow the enchiladas to cool for 5 minutes before serving. This allows the filling to set slightly and prevents burning. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Johnson Dicki
Jun 9, 2025Easy to follow recipe and delicious results. I'll definitely be making these again!
Julie Jerde
May 26, 2025I appreciate the low-carb option. These zucchini enchiladas are a regular on my dinner rotation now.
Judah Adamspagac
May 9, 2025My family loved these! Even my picky eaters devoured them. I added some corn to the filling for extra sweetness.
Khalid Murray
Apr 14, 2025These were so much better than I expected! A great way to enjoy enchilada flavors without all the carbs.