Keto Chicken Enchilada Zucchini (Printer-friendly)

Zucchini halves stuffed with spiced chicken enchilada and topped with melted cheese for a flavorful low-carb meal.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini, halved lengthwise
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
11 - 1 tablespoon olive oil

→ Dairy

12 - 1 1/2 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream for serving, optional

→ Garnishes

14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced, optional
16 - 1/2 avocado, diced, optional

# How To Make It:

01 - Preheat oven to 400°F.
02 - Slice zucchini in half lengthwise. Use a spoon to scoop out centers, leaving approximately 1/4 inch border to create boats. Reserve 1/2 cup of scooped zucchini flesh, chop it, and set aside.
03 - Place zucchini boats cut side up in a large baking dish.
04 - In a skillet over medium heat, add olive oil. Sauté onion for 2 to 3 minutes until softened. Add garlic and reserved chopped zucchini flesh; cook for 1 minute.
05 - Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 3 to 4 minutes to heat through.
06 - Spoon chicken mixture evenly into 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 Advice:

01 -
  • It tastes like comfort food but actually supports your keto goals without feeling restrictive.
  • You get tender vegetables with that crispy-edged cheese moment when it comes out of the oven, and that contrast is genuinely addictive.
  • Prep is quick enough for a Tuesday night, but it looks restaurant-worthy when you set it on the table.
02 -
  • Don't skip leaving that quarter-inch border when you hollow out the zucchini, or they'll collapse into mush and fall apart when you try to serve them.
  • If your zucchini are particularly large or watery, salt them lightly and let them sit for ten minutes before scooping to draw out excess moisture that would make the boats soggy.
03 -
  • Toast your spices in a dry pan for thirty seconds before adding them to the filling; it wakes them up and makes the entire dish taste more vibrant and intentional.
  • Use a combination of fresh cilantro and a tiny squeeze of lime juice on each boat right before eating—it's the detail that transforms good into unforgettable.
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