Ingredients:

  • 4 medium Zucchini
  • 1 tbsp Extra Virgin Olive Oil
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper
  • 2 cups Pre-cooked, shredded Chicken Breast
  • 1 cup High-Quality Red Enchilada Sauce (240 ml)
  • 1 small White Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Black Beans, rinsed and drained
  • 1 cup Sweetcorn (canned or frozen, thawed)
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ½ cup Monterey Jack Cheese, shredded (for filling)
  • 1 cup Sharp Cheddar and Monterey Jack Blend, shredded (for topping)
  • 2 tbsp Enchilada Sauce (for drizzling)
  • Fresh Coriander (Cilantro), chopped
  • Optional: Sour Cream or Greek Yoghurt, Sliced Black Olives (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Trim the ends off the zucchini. Slice each zucchini in half lengthways.
  3. Using a small spoon or melon baller, gently scoop out the interior flesh (pulp), leaving about a ¼-inch (6 mm) shell. Be careful not to pierce the base.
  4. Place the zucchini boats cut-side up in the baking dish. Drizzle with olive oil, salt, and pepper.
  5. Pre-Bake the zucchini for 12–15 minutes until slightly tender but still holding their shape. Remove from the oven and reduce the temperature to 375°F (190°C).
  6. In a small pan, briefly sauté the diced onion and minced garlic until softened (about 3 minutes). This step is optional but recommended for depth of flavor.
  7. In a large mixing bowl, combine the shredded chicken, sautéed onion and garlic (if used), black beans, and sweetcorn.
  8. Pour in the 1 cup of enchilada sauce. Add the chili powder, cumin, and oregano. Stir well to ensure the chicken is evenly coated.
  9. Stir in the ½ cup of Monterey Jack cheese to help bind the filling mixture. Taste and adjust seasoning if needed.
  10. Spoon the chicken filling generously into the pre-baked zucchini boats, packing it tightly.
  11. Drizzle the remaining 2 tbsp of enchilada sauce lightly over the tops of the stuffed zucchini. Sprinkle generously with the Sharp Cheddar and Monterey Jack blend.
  12. Return the baking dish to the 375°F (190°C) oven and bake for 12–15 minutes, or until the cheese is melted, bubbling, and the filling is heated through.
  13. Let the boats rest for 5 minutes before serving. Garnish with fresh chopped coriander and a dollop of sour cream or Greek yoghurt if using.