Serves: 4-6
Ingredients
Enchilada Sauce:
Nonstick cooking spray
2 cloves of garlic, minced
1 & 1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp. cumin
2/3 cups chicken broth
pepper to taste
Zucchini boats
2 large zucchini
nonstick cooking spray
1/2 cup green onions, chopped
3 cloves of garlic, minced
1/4 cup chopped cilantro
8 oz. cooked, shredded chicken (I used thighs)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. chili powder
3 Tbsp. water or chicken broth
1 Tbsp. tomato paste
pepper to taste
green onions and shredded cheese to top boats with
Directions
In a medium saucepan combine enchilada sauce ingredients, bring to a boil, then simmer 5-10 minutes. Set aside until ready to use.
Bring a large pot of water to a boil. Preheat oven to 400 F. Drop zucchini halved into the boiling water and boil for about 1 minute.
Scoop out insides of zucchini, shop and set aside. Place skins in a large baking dish.
In a large saucepan, spray nonstick spray and cook onions and garlic over medium-low heat for 2-3 minutes. Add chopped zucchini and cilantro. Season with pepper and cook 4 minutes.
Add cumin, oregano, chili powder, water, and tomato paste. Cook a few more minutes. Add chicken, stir and cook 3 more minutes.
Fill hollowed zucchini with chicken mixture.
Top each with sauce, cheese and green onions.
Cover with foil and bake 35 minutes. Uncover and bake an additional 5 minutes.
Enjoy!
Recipe adapted from: http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html
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