Ingredients:

  • 4 medium Zucchini (courgettes), approximately 800g total
  • 1 Tbsp (15 ml) Olive Oil, divided
  • ½ tsp (2.5 ml) Kosher Salt
  • ¼ tsp (1.25 ml) Black Pepper
  • 2 cups (approx. 300g) Cooked, Shredded Chicken
  • 1 Tbsp (15 ml) Olive Oil or Neutral Cooking Oil
  • ½ medium White Onion, finely diced (approx. 50g)
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Cumin powder
  • ½ tsp (2.5 ml) Chilli powder (Ancho or standard mild)
  • 1 cup (240 ml) Red or Green Enchilada Sauce
  • ½ cup (50g) Black Beans, rinsed and drained (optional)
  • ¼ cup (30g) Sweetcorn (maize), drained
  • 1 ½ cups (165g) Monterey Jack or Cheddar Cheese, shredded (divided)
  • Salt and Pepper, to taste
  • 2 Tbsp (10g) Fresh Coriander (Cilantro), chopped
  • 2 Tbsp (30g) Soured Cream or Plain Greek Yoghurt (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Slice the zucchini lengthwise and use a melon baller or small spoon to scoop out the flesh, leaving a sturdy ½-inch border. Discard the seedy centre pulp, but finely chop any solid green flesh (to be added to the filling later).
  3. Place the zucchini boats cut-side up in the baking dish. Drizzle lightly with ½ Tbsp oil, season with salt and pepper. Bake for 10–12 minutes. They should be slightly tender but still hold their shape. Remove and set aside.
  4. Heat the remaining ½ Tbsp oil in a skillet over medium heat. Add diced onion and sauté until translucent (about 4 minutes). Add minced garlic and the chopped zucchini flesh; cook for 2 minutes until fragrant.
  5. Stir in the cumin and chilli powder. Cook for 1 minute until fragrant.
  6. Remove the pan from the heat. In a large mixing bowl, combine the onion mixture, shredded cooked chicken, black beans, sweetcorn, ½ cup of enchilada sauce, and ½ cup of shredded cheese. Stir thoroughly and season generously with salt and pepper.
  7. Evenly spoon the chicken mixture into the par-baked zucchini boats, pressing the filling gently.
  8. Drizzle the remaining ½ cup of enchilada sauce evenly over the filled boats.
  9. Top each boat generously with the remaining 1 cup of shredded cheese.
  10. Return the stuffed zucchini boats to the oven. Bake for 18–22 minutes, or until the zucchini is fork-tender and the cheese is melted, golden, and bubbling joyfully.
  11. Let the boats rest for 5 minutes. Garnish generously with fresh coriander and a dollop of sour cream or Greek yoghurt before serving.