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In today’s health-conscious world, the importance of incorporating vegetables into our meals cannot be overstated. Not only do vegetables provide essential vitamins and minerals, but they also promote a balanced diet and help maintain a healthy weight. As we strive to make healthier choices, it’s crucial to find ways to enjoy our favorite flavors without compromising on nutrition. That’s where the Zesty Chicken Enchilada Stuffed Zucchini comes into play, offering a delicious and wholesome alternative to traditional enchiladas.

Chicken Enchilada Stuffed Zucchini

Looking for a delicious and healthy dinner option? Try Zesty Chicken Enchilada Stuffed Zucchini, a delightful twist on traditional enchiladas! This recipe features tender zucchini filled with shredded chicken, black beans, corn, and enchilada sauce, all topped with melted cheese. It’s a family-friendly meal packed with flavor and nutrients, perfect for weeknight dinners or meal prep. Enjoy a satisfying dish that balances health and taste effortlessly!
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Ingredients
  

4 medium zucchinis

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup enchilada sauce (homemade or store-bought)

1 cup black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 cup shredded cheese (cheddar or Mexican blend)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Zucchini: Wash the zucchinis thoroughly. Cut each zucchini in half lengthwise, then scoop out the flesh using a spoon, leaving about ¼-inch thick walls to hold the filling. Reserve the flesh for later use.

      Make the Filling:

        - In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, half of the cheese, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

          - Chop the reserved zucchini flesh finely and add it to the mixture. Stir everything together until well combined.

            Stuff the Zucchini Boats: Place the zucchini halves cut-side up on a baking sheet lined with parchment paper. Generously fill each zucchini half with the chicken enchilada filling, pressing it down gently to fit more in.

              Add Cheese: Sprinkle the remaining cheese on top of each stuffed zucchini for a delicious, cheesy finish.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

                  Garnish and Serve: Once baked, remove the stuffed zucchinis from the oven and let them cool for a few minutes. Garnish with fresh cilantro, if desired. Serve warm with lime wedges on the side.

                    Enjoy: Dig into your delightful Chicken Enchilada Stuffed Zucchini, savoring the zesty flavors and healthy ingredients!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4