Zucchini is still plentiful and cheap these days and I have been trying to enjoy as much of it as I can while it is still available. I recently came across a recipe for chicken enchilada stuffed zucchini on Gina’s Skinny Taste that sounded so good that I just had to try it! It has been a while since I last made stuffed zucchini and a chicken enchilada style stuffing sounded amazingly good! Don’t let the time that it takes to make these chicken enchilada stuffed zucchini put you off as they are actually quite easy to make and well worth the effort!
The zucchini is parboiled to tenderize and make getting the flesh out of them easier. Once the flesh has been removed it is mixed up with the chicken, fresh summertime corn and and some enchilada sauce before being stuffed back into the zucchini. After the zucchini is stuffed you simply top it with more enchilada sauce and plenty of cheese and bake until the cheese has melted and the zucchini is tender.
Chicken Enchilada Stuffed Zucchini
Zucchinis stuffed chicken enchilada style, covered in enchilada sauce and plenty of melted cheese.
ingredients
- 4 medium zucchinis, cut in half lengthwise
- 1 tablespoon oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 tablespoon chipotle chili powder or to taste
- 1 cup cooked and shredded chicken
- 1/2 cup corn
- 1 teaspoon oregano
- 1 1/2 cups enchilada sauce (see below)
- 1 handful cilantro, chopped
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
directions
- Place the zucchini halves in boiling water for a minute, remove and let cool.
- Hollow out the zucchini halves with a small spoon reserving the removed flesh.
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
- Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
- Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
- Bake in a preheated 350F/180C oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
Enchilada Sauce
A quick and easy homemade enchilada sauce.
ingredients
- 1 tablespoon oil
- 1 small onions, diced
- 1 clove garlic, grated
- 1 teaspoon cumin, toasted and ground
- 1 (28 ounce) can tomatoes
- 1-2 chipotle chilies in adobo sauce
- 1 teaspoon oregano
- salt and pepper to taste
directions
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and cumin and saute until fragrant, about a minute.
- Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
- Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
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How do you come up with these things?! Love your ideas! Looks delicious
I love recipes like this! I make a taco-stuffed zucchini that's somewhat similar…but I love the chicken in this recipe and the enchilada sauce. Yum.
Love the pics! I made something similiar to this a while ago and LOVED it…Just might have to give your version a go now! Yum
Oh haaaaayell yes!
So creative! I can't wait to try this!
looks great. i'm going to try this with eggplant today!
This was so good, thank you!
Made this tonight, but with my own enchilada sauce, and we all loved it. Great recipe.
yummy, what side dishes would you recommend for this?
Anonymous: I like to keep things simple and throw them on some Mexican rice and have a side salad.
This looks delicious! My husband doesn't like tomatoes though so I'm going to use some black beans instead.
Okay.. Kevin.. made this last night for dinner, used one med to large zuc… It was Amazing!!!! Printed and in the binder.. thanks… 5 star in this house…
What can I use instead of chipotle as it is too spicy for me
Anonymous: For the enchilada sauce you can replace the chipotles in adobo with your favourite chili powder or with finely diced jalapeno peppers.
I forgot to parboil th zucchini before cutting in halve. Is that going to mess up the recipe? Can I parboil it after the zucchini has been cut and middle has been scooped out?
I forgot to parboil the zucchini after I cut in half and scooped out the middle. Is that going to mess it up? Can I parboil it after it has been cut and middle scooped out?
Callan Cudd: Yes you can par boil it after the zucchini has been cut and middle has been scooped out. Enjoy!
Thank you SO much for the quick response. Having these tonight and cannot wait. Just started following the blog and love it!!
I have several recipes for stuffed zucchini, but this one is unique. Thanks for the great idea, it opens up several different avenues for experimentation.
Bill: I love how you can stuff so many different things into zucchini!
You are the only recipe developer that we trust implicitly. EVERYTHING you post turns out fabulous. We are on a first name basis around the house…Kevin does this; Kevin's recipe goes like….You get the picture!
c.roberts-brown: I'm so glad that you have been enjoying my recipes!
Can you make this ahead – like overnight ahead – and then bake the next day?