Why You’ll Love This Chicken Enchilada Zucchini Boats
- A Lighter Take on a Classic Comfort Food. You get all the soul-warming, cheesy, saucy goodness of traditional enchiladas without feeling overly stuffed. The zucchini adds a lovely freshness and keeps everything feeling balanced.
- Incredibly Versatile and Forgiving. Don’t have chicken? Use black beans or ground turkey. Want more heat? Add some jalapeños. This recipe is a wonderful template for using what you have on hand.
- Meal Prep Hero. You can easily assemble these boats a day ahead, cover them, and keep them in the fridge until you’re ready to bake. They also reheat beautifully for lunch the next day.
- Fun to Make and Eat! There’s something genuinely enjoyable about scooping out the zucchini and stuffing them with the flavorful filling. It’s a hands-on recipe that’s perfect for getting helpers in the kitchen.
Ingredients & Tools
- 4 medium zucchini (about 7-8 inches long)
- 2 cups cooked, shredded chicken
- 1 cup red enchilada sauce
- 1/2 cup diced yellow onion
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Olive oil for drizzling
Tools: A sharp knife, a sturdy spoon or melon baller for scooping, a large baking sheet, a mixing bowl, and a skillet.
The quality of your enchilada sauce really makes a difference here—it’s the star of the flavor show. I like to use a good-quality store-bought sauce to keep things simple, but if you have a homemade recipe you love, even better! And don’t skip the fresh cilantro at the end; its bright, herbal note cuts through the richness perfectly.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Zucchini. Look for zucchini that are firm, smooth, and feel heavy for their size. Medium-sized ones are ideal—too small and they’re hard to stuff; too large and the seeds can be a bit watery.
- What kind of chicken is best? Honestly, this is a fantastic way to use up leftover rotisserie chicken or shredded chicken from a previous meal. It’s already cooked and full of flavor. If starting from scratch, simply poach or bake two chicken breasts until cooked through, then shred.
- Don’t Throw Away the Zucchini Flesh! After you scoop it out, chop it up and add it right into the chicken filling. This reduces waste and adds even more veggie goodness to the boats.
- Spice Level Control. The enchilada sauce will determine most of the heat. For a milder dish, choose a mild sauce. To turn up the spice, add a pinch of chili powder or cayenne to the filling, or top with sliced fresh jalapeños before baking.
How to Make Chicken Enchilada Zucchini Boats
Step 1: Preheat your oven to 400°F (200°C). This high heat is key for getting the zucchini tender and giving the cheese that beautiful, bubbly, slightly golden finish. While it heats up, prepare the zucchini. Slice each one in half lengthwise. Using a spoon or a melon baller, carefully scoop out the center seeds and flesh, leaving a sturdy “boat” about 1/4-inch thick on all sides. Don’t go too thin or the boat might collapse! Chop the scooped-out flesh and set it aside.
Step 2: Place the zucchini boats on your baking sheet, cut-side up. Drizzle them lightly with olive oil and sprinkle with a pinch of salt and pepper. Pop them in the preheated oven for about 10 minutes. This initial bake, or “par-baking,” is a little trick that helps draw out some of the zucchini’s moisture so your final boats aren’t soggy. You’ll notice they’ll look a brighter green and feel slightly tender.
Step 3: While the zucchini par-bakes, let’s make the filling. If you’re using raw onion, you can soften it in a skillet with a tiny bit of oil for 3-4 minutes until translucent. In a large mixing bowl, combine the shredded chicken, about 3/4 cup of the enchilada sauce (reserve the rest for topping), the chopped zucchini flesh, cumin, smoked paprika, half of the shredded cheese, and most of the cilantro. Season well with salt and pepper. Mix everything together until it’s beautifully combined and saucy.
Step 4: Carefully remove the zucchini boats from the oven—they’ll be hot! Spoon the chicken filling generously into each boat, pressing down lightly and mounding it up. The filling should be heaped high—don’t be shy. Drizzle the remaining 1/4 cup of enchilada sauce over the top of the filled boats, then sprinkle the rest of the cheese evenly over everything.
Step 5: Return the baking sheet to the oven and bake for another 15-18 minutes, or until the cheese is completely melted, bubbly, and maybe even has a few golden spots. The zucchini should be easily pierced with a fork. Let the boats cool for about 5 minutes before serving—this allows them to set up a bit. Garnish with the remaining fresh cilantro right before serving for that pop of color and freshness.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, zesty flavors of the rice are a perfect base to soak up any extra sauce that escapes from the boats.
- A Simple Black Bean Salad — Just toss canned black beans with corn, red onion, lime juice, and a pinch of salt for a quick, protein-packed side.
- Cooling Avocado Crema — Blend a ripe avocado with a splash of lime juice, a spoonful of sour cream or Greek yogurt, and salt for a creamy, cooling drizzle.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold beer is a classic pairing that cuts through the richness beautifully.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the spices.
- A Spicy Margarita — If you’re feeling festive, the sweet-and-spicy cocktail echoes the flavors in the dish wonderfully.
Something Sweet
- Mango Sorbet — The tropical sweetness and cold temperature are a fantastic palate cleanser after the savory, spiced main course.
- Churros with Chocolate Sauce — Go all out with a classic Mexican dessert for a truly special meal.
- Grilled Pineapple with a Sprinkle of Chili Powder — It’s simple, elegant, and the sweet-heat combo is just divine.
Top Mistakes to Avoid
- Mistake: Skipping the Par-Bake. I know it’s an extra step, but it’s crucial. If you put the raw filling into raw zucchini, the zucchini will release so much water that you’ll end up with a soupy mess. The pre-bake firms them up and prevents sogginess.
- Mistake: Over-salting the Filling Before Tasting. Remember, the enchilada sauce and cheese both contain salt. Always mix your filling, taste it, and then season with additional salt if needed. You can always add more, but you can’t take it out.
- Mistake: Using a Baking Dish Instead of a Sheet Pan. A baking sheet allows for maximum air circulation, which helps the zucchini roast instead of steam. Crowding them into a dish can lead to that same watery result we’re trying to avoid.
- Mistake: Not Letting Them Rest. As soon as they come out of the oven, the boats are incredibly hot and a bit fragile. Giving them a 5-minute rest allows the cheese to set slightly, making them much easier to serve neatly.
Expert Tips
- Tip: Get a Good Sear on the Bottoms. For an extra layer of flavor and texture, after par-baking, you can flip the boats over (cut-side down) and bake for another 3-4 minutes to get a little caramelization on the zucchini before adding the filling.
- Tip: Add a Creamy Element. Stir a couple of tablespoons of cream cheese or a dollop of Greek yogurt into the chicken filling for an even richer, creamier texture that balances the spices.
- Tip: Make Them Ahead for a Crowd. This is my go-to for easy entertaining. Assemble the boats completely up to the point of baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Just add a few extra minutes to the final bake time since they’ll be going in cold.
- Tip: Broil for the Final Minute. If your cheese isn’t as golden as you’d like after baking, switch the oven to broil for just 60-90 seconds at the end. Watch it like a hawk—it can burn in a flash!
FAQs
Can I make these Chicken Enchilada Zucchini Boats vegetarian?
Absolutely, and they’re delicious! The easiest swap is to replace the chicken with two cans of black beans or pinto beans, rinsed and drained. You could also use a plant-based chicken alternative or even lentils. Just make sure your beans are well-seasoned, and you’ll have a fantastic meat-free meal that’s just as satisfying.
How should I store and reheat leftovers?
Store any leftover boats in an airtight container in the refrigerator for up to 3 days. To reheat, the oven or toaster oven is best (about 350°F until warm) to keep the zucchini from getting too soft. The microwave will work in a pinch, but it can make the zucchini a bit watery. I don’t recommend freezing them, as the zucchini texture becomes very mushy upon thawing.
My zucchini boats were still a bit watery. What happened?
This usually means either the zucchini were very large and watery to begin with, or they needed a longer par-bake. Next time, try salting the scooped-out boats lightly and letting them sit for 10 minutes before the par-bake—you’ll see beads of moisture on the surface. Pat them dry with a paper towel, then proceed. This draws out even more water.
Can I use a different type of squash?
Yes! This method works wonderfully with yellow summer squash. For a heartier, sweeter option, try using acorn squash or delicata squash halves. Just note that denser squashes will require a much longer par-baking time (maybe 20-30 minutes) to become tender before adding the filling.
Is there a way to make these lower in carbs?
This recipe is already quite low in carbohydrates compared to traditional enchiladas! To reduce them further, you could be mindful of the enchilada sauce you choose (some have added sugar) and perhaps reduce the amount slightly. The main carbs come from the zucchini itself, which are a great low-carb vegetable choice.
