Serves: 4-6 Enchilada zucchini boats are a healthy (and delicious) twist on traditional enchiladas.
3 small or 2 medium zucchini, trimmed and sliced lengthwise
1 lb chicken breast, shredded
1 bell pepper, diced
½ white or yellow onion, diced
1 tbsp cilantro, finely chopped, plus more to serve
½ tbsp taco seasoning
½ cup crema
1 ½ cups enchilada sauce, divided
8 oz Rizo Bros Oaxaca Cheese, shredded, divided
Lime wedges, to serve
Preheat the oven to 375 degrees Fahrenheit.
Use a spoon to scoop out the seedy center of each zucchini half, making a “boat” shape and leaving about ½ inch of zucchini around the sides.
In a medium bowl, add the shredded chicken, bell pepper, onion, cilantro, taco seasoning, crema, ½ cup enchilada sauce, and 4 oz shredded oaxaca cheese. Mix well to combine.
Scoop an equal amount of the chicken enchilada mixture in each zucchini boat, filling the zucchini halves evenly and arranging them in a 9x9in baking dish. Pour the remaining 1 cup enchilada sauce over the boats, then top with the remaining 4 oz shredded oaxaca cheese.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and the enchilada sauce on the sides is bubbling slightly. Turn the oven to broil and broil on high for 2-3 minutes or until the cheese begins to brown just a bit.
Let cool for 5 minutes, then serve hot with additional cilantro and lime wedges, if desired.