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Exploring new and healthy meal options can be a delightful journey, especially when it comes to incorporating vegetables into our diets. One such dish that has gained popularity among health-conscious food lovers is Cheesy Chicken Enchilada Stuffed Zucchini. This recipe not only satisfies cravings for comfort food but also offers a nutritious twist by using zucchini as a base. Zucchini, a versatile vegetable, pairs beautifully with the savory flavors of traditional enchiladas, making it a perfect choice for families looking to enjoy a wholesome meal. In this article, we will delve into the ingredients, preparation steps, and nutritional benefits of this delightful dish, ensuring you have all the information needed to create a delicious meal.

Chicken Enchilada Stuffed Zucchini

Discover the flavorful and nutritious Cheesy Chicken Enchilada Stuffed Zucchini, a perfect twist on traditional enchiladas! This delightful recipe substitutes zucchini for tortillas, making it a low-carb, guilt-free option. Filled with shredded chicken, beans, corn, and topped with a creamy cheese blend, this dish is easy to prepare and packed with vitamins. It's a fantastic choice for a family meal that satisfies cravings and promotes healthy eating. Enjoy the deliciousness and health benefits in every bite!
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Ingredients
  

4 medium-sized zucchinis

2 cups cooked shredded chicken (using rotisserie chicken is ideal)

1 ½ cups enchilada sauce (store-bought or homemade for best flavor)

1 cup black beans, rinsed and drained

1 cup corn (can use frozen or canned, drained well)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

1 cup shredded Mexican cheese blend

2 green onions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Olive oil, for brushing

Instructions
 

Prepare the Zucchini: Begin by preheating your oven to 375°F (190°C). Carefully cut each zucchini in half lengthwise. Using a spoon, scoop out some of the flesh to create a hollow center, ensuring there's enough room for the filling. Lightly brush the cut sides of the zucchinis with olive oil, then season them with salt and pepper. Place the prepared zucchini halves cut side up on a baking sheet.

    Cook the Filling: In a large mixing bowl, combine the shredded chicken with 1 cup of enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, and half of the shredded cheese. Season the mixture with a pinch of salt and pepper. Stir thoroughly until all ingredients are fully combined.

      Stuff the Zucchini: Generously spoon the chicken mixture into the hollowed-out zucchini halves, pressing down slightly to pack the filling in. For an extra burst of flavor, drizzle a little more enchilada sauce over the top of each stuffed zucchini.

        Bake: Cover the baking sheet with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this initial baking time, remove the foil and sprinkle the remaining cheese over the top of each zucchini. Return the baking sheet to the oven uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and has developed a lovely golden color.

          Garnish and Serve: After baking, remove the stuffed zucchinis from the oven and allow them to cool for a few minutes. Before serving, top each zucchini with sliced green onions and freshly chopped cilantro for a burst of flavor and color.

            Enjoy your sumptuous and nutritious Cheesy Chicken Enchilada Stuffed Zucchini as a satisfying meal that delights the taste buds!

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