Chicken Enchilada Zucchini Boats
Fresh zucchini is flourishing in the garden - what a wonderful, healthy way to use it up. My father-in-law says, if you have to buy zucchini, you don't have any friends. During the summertime in our small town, we always had to lock our cars while at church, or you would come out and find zucchini had been gifted to you. I love zucchini - it is good to eat and makes good stories.
Yield: 8 zucchini boats, about 4 - 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | cooked and shredded chicken (from about 1 lb) |
| 4 | medium zucchini (2 1/2 lbs), sliced in half through length* |
| 1 1/2 tablespoons | olive oil |
| 1/2 cup | finely chopped yellow onion (be sure they are chopped fine or they won't cook through) |
| 2 cloves | garlic |
| ` (15-ounce) can | tomato sauce |
| 1 tablespoon | ancho chili powder |
| 1 tablespoon | chili powder |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | paprika |
| 2/3 cup | water |
| 1 1/2 teaspoons | cornstarch |
| 2/3 cup | frozen corn |
| 1 1/4 cups | shredded mexican blend cheese |
| for serving: diced roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional) | |
Directions:
Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
*Look for zucchini that is wider and more uniform in width.
Recipe source: Cooking Classy
Source: cookingclassy.com
