Easy Chicken Enchilada Stuffed Zucchini Boats

Spicy, cheesy & loaded with all your favorite enchilada ingredients! These zucchini boats are a must make when it comes to dinner time!

Close up of chicken enchilada zucchini boats in a white casserole dish topped with chopped tomatoes and fresh cilantro

Picture this, your friend calls and says that her garden is overflowing with zucchini and asks if you want any. You, being the good friend you are, are ecstatic and immediately rush over. What she didn’t tell you? These aren’t just average every day zucchinis… Oh no, these are the godzillas of zucchinis that must have been given steriods when planted because they’re larger the size of your arm….which you’re now the proud owner of 6 of them… So what do you do? I’ll tell you what – make these chicken enchilada zucchini boats asap! This stuffed zucchini recipe is so easy to make, only requires a handful of ingredients and tastes just like your favorite chicken enchiladas!

A casserole dish filled with stuffed zucchini boats surounded by a bowl of chicken enchilada filling and fresh cilantro

Ingredients for chicken enchilada zucchini boats

  • Zucchinis: Look for zucchinis that are fat and long for the best results. (This will give you a wide steady base for your enchilada filling.)
  • Shredded chicken: Use store bought shredded chicken or bake chicken breats and shred them yourself.
  • Enchilada sauce: Store bought or homemade sauce both work for this recipe. (I love using store bought sauce when I’m in a pinch to help cut down on time.)
  • Corn: Adds a pop of sweetness! (Fresh corn works the best for this recipe but you can also use frozen corn instead. Just make sure the thaw the corn completely and drain any excess liquid.)
  • Onion: Red or white onion both work for this recipe. Red onion tends to be sweeter but stronger in taste while white onion is much more mild.
  • Cilantro: Adds freshness to your dish! I’d suggest cutting a little extra to use as garnish for your zucchini boats too.
  • Cheese: I love using a blend of monterray jack and sharp cheese for this recipe!
  • Salt & pepper: Every recipe needs a little salt and pepper to taste!
5 zucchini halves hollowed out and filled with a shredded chicken enchilada filling topped with melted cheese and chopped tomatoes

How to make chicken enchilada stuffed zucchini boats

  1. Preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray.
  2. Cut the tops off your zucchinis and slice each of them in half. Take a spoon and carefully scoop out the insides leaving ¼ inch of zucchini on the sides. Then spread some enchilada sauce on the bottom of your prepared dish and place your zucchinis cut side up in the dish. Set it aside.
  3. Next mix your chicken, corn, onion, cilantro and enchilada sauce together and season it with salt and pepper to taste. Spoon the filling into each of your zucchini boats.
  4. Next cover the dish with aluminim foil and place it in the oven to bake for 25-30 minutes.
  5. Once done, uncover the dish and sprinkle your cheese on top. Place the zucchini boats back in the oven and bake for 5 minutes or until the cheese has completely melted. Serve immediately with your favorite toppings!
A blue casserole dish filled with chicken enchilada stuffed zucchini boats

What do I serve with my chicken enchilada zucchini boats?

Toppings: Sprinkle or dollop these fun condiments over your zucchini boats when they’re done baking!

  • Salsa
  • Sour cream
  • Guacamole/mashed avocado
  • Extra cilantro
  • A squeeze of lime

Side Dishes: Serve these alongside your zucchini boats for a heartier meal!

Why you’ll love this easy zucchini boats recipe

  • Fast & easy! Just mix, stuff and bake! Dinner’s ready in no time at all!
  • A healthy, low carb option! No tortillas? No problem! Replacing them with zucchini makes this dish plant based with added nutrients too!
  • Easy to customize! Not a fan of corn? Replace it with black beans! Prefer green enchilada sauce? Use that instead! The ingredients in these boats are so easy to mix & match!

Need it gluten free? Great news, it already is!

Need it dairy free? Use your favorite non-dairy shredded cheese to sprinkle over the top instead!

More Mexican recipes you might like:

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

Easy Chicken Enchilada Zucchini Boats

Zucchini boats are stuffed with a zesty chicken enchilada filling then topped with shredded cheese and baked until ooey and gooey! They're flavorful, easy to make and perfect for a weeknight dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Gluten free, Mexican
Keyword: chicken enchilada, enchiladas, gluten free, stuffed zucchini, zucchini, zucchini boats
Servings: 4 servings (1 zucchini per person)

Ingredients

  • 4 zucchinis
  • cups shredded chicken*
  • cup corn, cut off the cob**
  • ¼ cup red onion, chopped
  • 2 Tbsp cilantro, chopped
  • ¾ cup red enchilada sauce
  • Salt & pepper, to taste
  • Shredded cheese

Instructions

  • Preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray.
  • Mix your chicken, corn, red onion, cilantro and enchilada sauce together. Season with salt and pepper to taste.
  • Hollow out your zucchinis and place them in the dish. Then spoon your chicken mixture into each zucchini. (They can be overflowing.) Cover the dish with aluminum foil and bake for 25-30 minutes.
  • Once done, uncover the zucchini and sprinkle your cheese over the top. Bake for an additional 5 minutes or until the cheese has melted. Serve immediately with your favorite toppings.

Notes

*To make your own shredded chicken: Season 2-3 large chicken breasts with salt and pepper and bake for 20 minutes at 400 degrees. Once done, use a knife and fork to shred them.
**Frozen corn can be used instead of fresh too. If using frozen corn, make sure to completely thaw the kernels and drain off as much liquid as you can. (Frozen corn contains much more liquid than fresh corn does so it can tend to make your zucchini boats a little “soggy” if all the liquid isn’t drained.)

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