Uploaded May 2016 | Updated September 2026, 3 days ago
My craving for Mexican food never ceases. The problem is, usually it’s high in carbohydrates. I’m constantly searching for something with Mexican taste, but without the carbs. Luckily, I found a gorgeous photo online that really grabbed me. It went with a unique recipe for something like low-carb enchiladas. I’m calling them enchilada zucchini canoes. Let’s give them a try.
Recipe inspired by the one found here: skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html
For the enchilada sauce, use canned, or try this (it isn’t the one in the video however):
Ingredients:
olive oil spray
2 garlic cloves, minced
1 or 2 tbsp chipotle chile in adobo sauce, chopped
1½ cups tomato sauce
½ teaspoons chipotle chili powder
½ teaspoons ground cumin
⅔ cup low-sodium chicken broth
salt and fresh pepper to taste
Directions:
In a medium saucepan, spray oil and sauté garlic.
Add chopped chipotle chiles.
Add chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
Bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
For the zucchini boats:
Ingredients:
4 (about 2 pounds total) medium zucchini
1 teaspoon oil
½ to ¾ cup green onions, chopped
3 cloves garlic, crushed
½ to ¾ cup diced green bell pepper
¼ cup chopped cilantro (or 2 TBS of lightly-dried cilantro)
12 oz can chunk chicken meat, undrained (I prefer white and dark meat)
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chipotle chili powder
1 TBS of tomato paste
salt and pepper to taste
For the Topping:
1 cup shredded sharp cheddar (or enough for 2 TBS on each canoe)
chopped scallions and cilantro for garnish
Optional: Sour cream (I forgot it in the video)
Directions:
Preheat oven to 400°
Cut zucchini in half lengthwise
Scoop out the flesh using a small spoon, leaving ¼” thick walls
Chop the scooped out flesh of the zucchini in small pieces and set aside.
In a large sauté pan, heat oil and add onion, garlic and bell pepper.
Cook on medium-low heat for about 4 to 5 minutes, until onions are translucent.
Add chopped zucchini flesh and cilantro.
Season with salt and pepper and cook about 4 minutes.
Add the cumin, oregano, chili powder, water, and tomato paste
Cook a few more minutes.
Then add in canned chicken, juice and all; mix, and cook 3 to 4 more minutes.
Spray oil on 2 baking dishes
Spread 2 TBS of the enchilada sauce on the bottom of each baking dish.
Place zucchini halves cut side up in the baking dish.
Fill each hollowed zucchini with equal amounts of chicken mixture, pressing firmly.
Top each with 2 TBS of enchilada sauce, and 2 TBS each of shredded cheese.
Cover with foil and bake 35 to 45 minutes until cheese is melted.
Make sure zucchini is cooked through.
Top with scallions and cilantro for garnish and serve with sour cream if desired.
My craving for Mexican food never ceases. The problem is, usually it’s high in carbohydrates. I’m constantly searching for something with Mexican taste, but without the carbs. Luckily, I found a gorgeous photo online that really grabbed me. It went with a unique recipe for something like low-carb enchiladas. I’m calling them enchilada zucchini canoes. Let’s give them a try.
Recipe inspired by the one found here: skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html
For the enchilada sauce, use canned, or try this (it isn’t the one in the video however):
Ingredients:
olive oil spray
2 garlic cloves, minced
1 or 2 tbsp chipotle chile in adobo sauce, chopped
1½ cups tomato sauce
½ teaspoons chipotle chili powder
½ teaspoons ground cumin
⅔ cup low-sodium chicken broth
salt and fresh pepper to taste
Directions:
In a medium saucepan, spray oil and sauté garlic.
Add chopped chipotle chiles.
Add chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
Bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
For the zucchini boats:
Ingredients:
4 (about 2 pounds total) medium zucchini
1 teaspoon oil
½ to ¾ cup green onions, chopped
3 cloves garlic, crushed
½ to ¾ cup diced green bell pepper
¼ cup chopped cilantro (or 2 TBS of lightly-dried cilantro)
12 oz can chunk chicken meat, undrained (I prefer white and dark meat)
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chipotle chili powder
1 TBS of tomato paste
salt and pepper to taste
For the Topping:
1 cup shredded sharp cheddar (or enough for 2 TBS on each canoe)
chopped scallions and cilantro for garnish
Optional: Sour cream (I forgot it in the video)
Directions:
Preheat oven to 400°
Cut zucchini in half lengthwise
Scoop out the flesh using a small spoon, leaving ¼” thick walls
Chop the scooped out flesh of the zucchini in small pieces and set aside.
In a large sauté pan, heat oil and add onion, garlic and bell pepper.
Cook on medium-low heat for about 4 to 5 minutes, until onions are translucent.
Add chopped zucchini flesh and cilantro.
Season with salt and pepper and cook about 4 minutes.
Add the cumin, oregano, chili powder, water, and tomato paste
Cook a few more minutes.
Then add in canned chicken, juice and all; mix, and cook 3 to 4 more minutes.
Spray oil on 2 baking dishes
Spread 2 TBS of the enchilada sauce on the bottom of each baking dish.
Place zucchini halves cut side up in the baking dish.
Fill each hollowed zucchini with equal amounts of chicken mixture, pressing firmly.
Top each with 2 TBS of enchilada sauce, and 2 TBS each of shredded cheese.
Cover with foil and bake 35 to 45 minutes until cheese is melted.
Make sure zucchini is cooked through.
Top with scallions and cilantro for garnish and serve with sour cream if desired.
