# 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 (approximately 8.8 oz)
→ Sauce & Seasonings
05 - 1 cup sugar-free enchilada sauce
06 - 1 teaspoon chili powder
07 - 0.5 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground black pepper
11 - 1 tablespoon olive oil
→ Dairy
12 - 1.5 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream, optional for serving
→ Garnishes
14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced, optional
16 - 0.5 avocado, diced, optional
# Method:
01 - Preheat oven to 400°F.
02 - Slice zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving approximately 0.25 inch border to create boats. Reserve 0.5 cup of scooped zucchini flesh and chop finely.
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 chopped onion for 2 to 3 minutes until softened. Add minced garlic and reserved chopped zucchini flesh; cook for 1 minute until fragrant.
05 - Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 3 to 4 minutes until heated through.
06 - Distribute chicken mixture evenly into prepared zucchini boats. Top generously with shredded cheese.
07 - Bake for 20 to 25 minutes until zucchini is tender and cheese is melted and bubbly.
08 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro, jalapeño slices, and diced avocado if desired. Serve with sour cream on the side.
