A 30/10 Recipe...

Chicken Enchilada Stuffed Zucchini

RECIPE SUMMARY

 

Chicken Enchilada Stuffed Zucchini

Makes 1 Serving: Each serving counts towards 1 serving Protein, 1 tablespoon Oil, 1¾ cup Vegetables  

 

INGREDIENTS

 1 cup Zucchini, halved lengthwise
 1 tablespoon Avocado Oil
 ¼ cup White Onion, diced
 2 Cloves of Garlic, diced
 1 teaspoon Ground Cumin
 1 tablespoon Chili Powder
 1 Personal Serving Chicken, shredded
 1 teaspoon Oregano
 1 cup Enchilada Sauce
 1 Small Handful Cilantro, chopped

 

DIRECTIONS

1

Preheat the oven to 375ºF.

2

Fill a saucepan with water and bring to a boil.

3

Use a spoon to scoop out the seeds and innards of the zucchini, set aside. Place the remaining zucchini in the boiling water for 1 minute; after 1 minute remove the zucchini and cool.

4

Heat a pan over medium heat and add the oil and onion. Sauté for 2 minutes then add in the garlic, cumin and chili powder, cooking until fragrant. Add in the zucchini innards, chicken, oregano, cilantro and ½ cup enchilada sauce; cook for 2 to 3 minutes.

5

Spread ¼ cup of the enchilada sauce on the bottom of a baking dish and place the zucchini halves in. Fill the halves with the chicken stuffing and pour the remaining enchilada sauce over the top for 25 to 30 minutes.

 

Ingredients

 1 cup Zucchini, halved lengthwise
 1 tablespoon Avocado Oil
 ¼ cup White Onion, diced
 2 Cloves of Garlic, diced
 1 teaspoon Ground Cumin
 1 tablespoon Chili Powder
 1 Personal Serving Chicken, shredded
 1 teaspoon Oregano
 1 cup Enchilada Sauce
 1 Small Handful Cilantro, chopped

Directions

1

Preheat the oven to 375ºF.

2

Fill a saucepan with water and bring to a boil.

3

Use a spoon to scoop out the seeds and innards of the zucchini, set aside. Place the remaining zucchini in the boiling water for 1 minute; after 1 minute remove the zucchini and cool.

4

Heat a pan over medium heat and add the oil and onion. Sauté for 2 minutes then add in the garlic, cumin and chili powder, cooking until fragrant. Add in the zucchini innards, chicken, oregano, cilantro and ½ cup enchilada sauce; cook for 2 to 3 minutes.

5

Spread ¼ cup of the enchilada sauce on the bottom of a baking dish and place the zucchini halves in. Fill the halves with the chicken stuffing and pour the remaining enchilada sauce over the top for 25 to 30 minutes.

Chicken Enchilada Stuffed Zucchini

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