Ingredients:

  • 4 large Zucchini (courgettes)
  • 1 tbsp Olive Oil, plus extra for drizzling
  • ½ tsp Fine Sea Salt
  • Freshly ground Black Pepper
  • ½ medium Yellow Onion, finely diced
  • 1 large Bell Pepper, finely diced
  • 2 cloves Garlic, minced
  • 350g Cooked Chicken, shredded
  • 1 cup Red Enchilada Sauce
  • 1 cup Monterey Jack or Cheddar Cheese, shredded (divided)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ¼ cup Fresh Coriander (cilantro), chopped, plus extra for garnish
  • 2 tbsp Sour Cream or Greek Yogurt (for serving)
  • 1 Lime, cut into wedges

Instructions:

  1. Prepare the Boats: Preheat the oven to 200°C / 400°F. Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a sturdy ½-inch border. Discard the flesh.
  2. Season and Pre-Bake: Place the zucchini halves cut-side up in a baking dish. Drizzle lightly with olive oil, salt, and pepper. Bake for 10 minutes to soften slightly and release initial moisture. Remove from the oven but keep the oven running.
  3. Sauté Aromatics: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the diced onion and bell pepper. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Combine Ingredients: Reduce the heat to low. Stir in the shredded chicken, enchilada sauce, ground cumin, and dried oregano. Cook gently for 2 minutes to warm through.
  5. Add Cheese and Herb: Remove the skillet from the heat. Stir in ½ cup of the shredded cheese and the chopped coriander until just combined. Taste and adjust seasoning if needed.
  6. Stuff the Boats: Spoon the chicken filling evenly into the pre-baked zucchini boats, pressing lightly to ensure they are packed full.
  7. Final Topping: Sprinkle the remaining ½ cup of shredded cheese evenly over the stuffed boats.
  8. Bake: Return the dish to the 200°C / 400°F oven and bake for 15–18 minutes, or until the cheese is melted, golden brown, and the zucchini is tender-crisp.
  9. Rest and Serve: Allow the boats to rest for 5 minutes. Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh coriander. Serve immediately with lime wedges.