Keto Chicken Enchilada Zucchini (Print Version)

Zucchini boats filled with spiced chicken and melted cheese deliver a flavorful, low-carb main dish.

# Components:

→ Vegetables

01 - 4 medium zucchini, halved lengthwise
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked chicken breast, shredded

→ Sauce & Seasonings

05 - 1 cup sugar-free enchilada sauce
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon olive oil

→ Dairy

12 - 1 1/2 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream, optional for serving

→ Garnishes

14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced, optional
16 - 1/2 avocado, diced, optional

# Directions:

01 - Preheat oven to 400°F. Slice zucchini in half lengthwise. Using a spoon, scoop out the centers, leaving approximately 1/4 inch border to form boats. Reserve 1/2 cup of scooped flesh, chop, and set aside. Arrange zucchini boats cut side up in a large baking dish.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped red onion for 2-3 minutes until softened. Add minced garlic and reserved chopped zucchini flesh; cook for 1 minute until fragrant.
03 - Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 3-4 minutes to heat through and blend flavors.
04 - Spoon chicken mixture evenly into prepared zucchini boats. Top each boat with shredded Mexican cheese blend, distributing evenly.
05 - Bake for 20-25 minutes until zucchini is tender and cheese is melted and bubbly.
06 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro, jalapeño slices, and diced avocado if desired. Serve with sour cream on the side.

# Expert Advice:

01 -
  • You get all the cozy enchilada vibes without the guilt or the blood sugar spike.
  • The zucchini becomes silky and tender, holding onto every bit of that spiced chicken filling like it was made for this.
  • Cheese pulls off in those gorgeous, melted strings that make dinner feel like a treat, not a compromise.
  • Prep is genuinely simple, and most of the work happens while your oven does the heavy lifting.
02 -
  • Don't skip scooping out enough zucchini from the centers, otherwise you'll end up with a soggy, collapsed mess instead of sturdy boats that hold their shape beautifully.
  • The enchilada sauce matters more than you'd think, so if you find one that's too thin or too watery, let it simmer down a bit before mixing with the chicken, or your boats will get waterlogged.
03 -
  • Pat your zucchini dry with paper towels before scooping so excess moisture doesn't make the filling watery or the boats soggy.
  • If your zucchini are particularly large, use a melon baller or the edge of a spoon to create deeper boats that can hold more filling without spilling over.
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