Paleo Chicken Enchilada Zucchini Boats

If you are looking for a paleo, low carb and gluten free recipe then this is a great choice!!!    This is a great paleo recipe from skinny taste.com.   Personally, I love boiling chicken in broth at the beginning of the week.  I then shred it for salads, recipes, and wraps for the week.   It’s a good way to make sure you get enough protein through out the week and continue to eat low fat.  Of course, the chicken goes great in this recipe.  However, you could also use shredded beef or pork.

Chicken Enchilada Stuffed Zucchini Boats
Skinnytaste.com
Servings: 8 • Size: 1 zucchini boat • Old Points: 2 pts • Points+: 3 pts
Calories: 116 • Fat: 3.5 g • Protein: 12 g • Carb: 11 g • Fiber: 3 g • Sugar: 4.5 g
Sodium: 410 mg (without salt)

Ingredients for Paleo Chicken Enchilada Zucchini Boats:

For the enchilada sauce:

• olive oil spray  (I used my Misto)
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce  ( I prefere the Muir Glen tomato sauce)
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

For the enchilada sauce: In a medium saucepan, spray oil and sauté and add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low,  add garlic simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Personally, I don’t eat dairy, so I would opt for a dairy free cheese or no cheese at all.   There is also a dairy free sour cream made by “Tofutti” that can be substituted as well.  This recipe also works with yellow squash.  If you love this recipe then stop by skinnytaste.com and check out their other great recipes!   Don’t for get to share this paleo recipe on pinterest, facebook, and twitter, spread the word about health!

Adria Ali