Zucchini Boat Chicken Enchiladas: A Guilt-Free, Flavor-Packed Feast

I grew up thinking enchiladas had to be swimming in sauce, wrapped in tortillas, and loaded with cheese. Delicious? Absolutely. Waistline-friendly? Not so much.

But one day, I was staring at my fridge, eyeing a pile of zucchini, and thinking, What if I turn these into enchiladas? The result? A lighter, fresher version that still hits every single note of the classic but won’t leave you feeling like you need a nap afterward.

These Zucchini Boat Chicken Enchiladas are packed with lean protein, fresh veggies, and just enough cheese to keep things indulgent without the guilt.

Plus, they’re a fantastic way to sneak in extra veggies without anyone noticing. Even my most tortilla-loving friends went back for seconds!

Tips for Maximum Flavor & Nutrition

• Use fresh, local zucchini for the best taste and texture.
• Don’t skip pre-baking the zucchini—this keeps them from being too crunchy after baking.
• Rotisserie chicken hack: Save time by using store-bought rotisserie chicken instead of cooking it from scratch.
• For a low-carb version, swap out the black beans and corn for diced bell peppers or mushrooms.
• Spice it up! Add extra jalapeño or a pinch of cayenne if you like a little heat.

Variations & Substitutions

• Dairy-Free? Skip the cheese or use a plant-based alternative.
• Vegetarian? Swap the chicken for sautéed mushrooms or tofu.
• Want More Crunch? Add crushed tortilla chips on top before serving.
• Extra Creamy? Mix in a spoonful of Greek yogurt with the filling.

Serving Suggestions

• Pair with Mexican rice or a light cabbage slaw for a balanced meal.
• Serve with homemade guacamole and tortilla chips for a fun twist.
• Enjoy with an agua fresca or a margarita (because why not?).

Zucchini Boat Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A lighter, healthier twist on classic enchiladas—fresh zucchini boats stuffed with shredded chicken, black beans, corn, and enchilada sauce, topped with gooey cheese and baked to perfection.

• Total Time: 40 minutes
• Yield: 4 servings (8 zucchini boats) 1x

Ingredients

Scale 1x2x3x

For the zucchini boats:

• 4 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the filling:

• 2 cups shredded cooked chicken (rotisserie works great)
• 1 teaspoon olive oil
• ½ small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 ½ cups red enchilada sauce (store-bought or homemade)
• 1 cup shredded Mexican cheese blend
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, sliced (optional, for garnish)
• Sour cream or Greek yogurt (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Zucchini

1. Preheat your oven to 375°F (190°C).
2. Cut each zucchini in half lengthwise and use a spoon to scoop out the center, leaving about ¼-inch of flesh on the sides to create a “boat.” Don’t toss the insides—chop them up and save for the filling!
3. Brush each zucchini boat with olive oil, then sprinkle with salt and pepper.
4. Place them cut-side up in a large baking dish and bake for 10 minutes, just until they soften slightly. Set aside.

Step 2: Cook the Filling

5. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for about 2 minutes until fragrant.
6. Toss in the chopped zucchini centers and cook for another 3 minutes, until most of the moisture evaporates.
7. Stir in the chicken, chili powder, cumin, smoked paprika, salt, and black pepper, mixing well.
8. Add the black beans, corn, and 1 cup of enchilada sauce, cooking for 3-4 minutes until everything is heated through.

Step 3: Assemble & Bake

9. Spoon the filling evenly into each zucchini boat.
10. Drizzle the remaining ½ cup of enchilada sauce over the top and sprinkle with shredded cheese.
11. Bake uncovered for 15 minutes, until the cheese is melted and bubbly.

Step 4: Serve & Enjoy

12. Remove from the oven, sprinkle with fresh cilantro and jalapeño slices (if using).
13. Serve hot with a dollop of sour cream or Greek yogurt on top.

Notes

Perfect for meal prep! Store leftovers in an airtight container for up to 3 days.

• Author: Harper Jessica
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 2 zucchini boats
• Calories: ~320 per serving
• Sugar: 6g
• Sodium: 780mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 65mg