Keto Chicken Enchilada Zucchini (Printable Version)

Zucchini halves stuffed with spiced chicken enchilada filling, topped with melted cheese and baked to perfection.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini
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

→ Dairy

11 - 1 1/2 cups shredded Mexican cheese blend
12 - 2 tablespoons sour cream, optional

→ Garnishes

13 - 2 tablespoons chopped fresh cilantro
14 - 1 small jalapeño, thinly sliced, optional
15 - 1/2 avocado, diced, optional

# Directions:

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

# Expert Tips:

01 -
  • It feels like comfort food while keeping you on track with your eating goals.
  • Your kitchen will smell like a proper Mexican restaurant, minus the guilt.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't scoop the zucchini too thin or they'll collapse during baking; that quarter-inch border is your safety zone.
  • If your zucchini are especially wet after scooping, pat them dry with paper towels so the filling doesn't get soggy.
03 -
  • Use a melon baller or sturdy spoon to scoop zucchini centers—it gives you control and clean boats.
  • If your enchilada sauce is thicker than you'd like, thin it with a splash of chicken broth so it distributes evenly through the filling.
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