Ingredients:

  • 4 medium Zucchini (courgettes), approximately 800g total
  • 1 tbsp (15 ml) Olive Oil, plus extra for greasing
  • ½ tsp (3 g) Fine Sea Salt
  • ¼ tsp (1 g) Black Pepper, freshly ground
  • 1 tbsp (15 ml) Olive Oil
  • 1 small Yellow Onion, finely diced (approx. 80g)
  • 2 cloves Garlic, minced
  • 2 cups (300g) Shredded Cooked Chicken (rotisserie chicken works brilliantly here)
  • 1 tsp (5 g) Chilli Powder (Mild or Medium)
  • ½ tsp (2.5 g) Ground Cumin
  • ¼ tsp (1.25 g) Smoked Paprika
  • 1 cup (240 ml) Red Enchilada Sauce (canned or homemade)
  • 1 cup (115 g) Monterey Jack or Cheddar Cheese blend, freshly shredded
  • Fresh Coriander (cilantro) and lime wedges, for garnish (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease the 9x13 inch baking dish.
  2. Slice the zucchini in half lengthwise. Using a small spoon or melon baller, carefully scoop out the fleshy centre and seeds, leaving a sturdy outer wall of about ¼ inch (6 mm).
  3. Brush the inside of the zucchini boats lightly with 1 tbsp olive oil and season with salt and pepper. Arrange cut-side up in the baking dish. Bake for 10–12 minutes until slightly tender but still holding their shape. Remove and set aside.
  4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the chilli powder, cumin, and smoked paprika to the skillet. Stir constantly for 30 seconds to toast the spices.
  6. Add the shredded chicken and ½ cup (120 ml) of enchilada sauce. Stir well to combine, ensuring the chicken is thoroughly coated and heated through. Taste and adjust salt if necessary. Remove from the heat.
  7. Pour about half of the remaining enchilada sauce (½ cup) into the prepared baking dish, spreading it thinly over the bottom.
  8. Carefully spoon the chicken filling evenly into the par-baked zucchini halves, mounding the filling slightly over the top.
  9. Drizzle the remaining enchilada sauce over the stuffed boats. Scatter the shredded cheese evenly over the filling and sauce.
  10. Return the baking dish to the 400°F (200°C) oven. Bake for 20–25 minutes, or until the zucchini is tender, the sauce is bubbling, and the cheese is golden brown and beautifully melted.
  11. Let the boats rest for 5 minutes before serving. Garnish generously with fresh coriander and a squeeze of lime.