Pin Experience the bold and vibrant flavors of a Mexican classic without the high carb count with these Keto Chicken Enchilada Zucchini Boats. This recipe reimagines traditional enchiladas by using fresh, hollowed-out zucchini as a nutrient-dense vessel for savory shredded chicken and melted cheese, making it a perfect choice for those on a keto or gluten-free journey.
Pin These zucchini boats are filled with a delicious mixture of tender shredded chicken breast, smoky spices like cumin and paprika, and a tangy sugar-free enchilada sauce. Topped with a gooey Mexican cheese blend and baked until bubbly, they deliver all the comfort of Mexican-American cuisine in a light, satisfying way.
Ingredients
- 4 medium zucchini
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken breast, shredded (about 250 g)
- 1 cup sugar-free enchilada sauce
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 cups shredded Mexican cheese blend (or cheddar/Monterey Jack)
- 2 tbsp sour cream (for serving, optional)
- 2 tbsp chopped fresh cilantro
- 1 small jalapeño, thinly sliced (optional)
- 1/2 avocado, diced (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- Slice zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch border to create boats. Reserve 1/2 cup of the scooped zucchini flesh, chop it, and set aside.
- Step 3
- Place zucchini boats, cut side up, in a large baking dish.
- Step 4
- In a skillet over medium heat, add 1 tbsp olive oil. Sauté onion for 2–3 minutes until softened. Add garlic and reserved chopped zucchini flesh; cook for 1 minute.
- Step 5
- Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 3–4 minutes to heat through.
- Step 6
- Spoon chicken mixture evenly into zucchini boats. Top with shredded cheese.
- Step 7
- Bake for 20–25 minutes, or until zucchini is tender and cheese is melted and bubbly.
- Step 8
- Remove from oven. Let cool slightly, then garnish with cilantro, jalapeño, and avocado if desired. Serve with sour cream.
Zusatztipps für die Zubereitung
Use homemade enchilada sauce for full keto control over ingredients. For the best texture, ensure you do not over-scoop the zucchini; leaving a sturdy border helps the boats hold their shape during baking.
Varianten und Anpassungen
For extra spice, add diced green chilies or hot sauce to the chicken filling. If you prefer a different protein, you can easily substitute ground turkey or ground beef for the shredded chicken.
Serviervorschläge
Pair these savory zucchini boats with a light, citrusy salad or a side of cauliflower rice. They are also excellent when topped with extra fresh jalapeños and diced avocado for added creaminess.
Pin With their perfect balance of protein, healthy fats, and fresh vegetables, these Keto Chicken Enchilada Zucchini Boats are a guilt-free way to enjoy a Mexican-style feast. Simple to prepare and bursting with flavor, they are sure to become a staple in your low-carb recipe rotation.
Recipe FAQ
- → Can I use ground turkey instead of chicken?
Yes, ground turkey can be a great substitute and works well with the enchilada seasoning in the filling.
- → How do I scoop out zucchini without breaking it?
Use a spoon to gently hollow out the zucchini, leaving about a 1/4-inch border to keep the boats sturdy during baking.
- → What cheese blends work best for melting?
Mexican cheese blends or a mix of cheddar and Monterey Jack melt smoothly and complement the flavors nicely.
- → Can I prepare this dish ahead of time?
Yes, assemble the boats and refrigerate before baking. Bake fresh when ready to serve to keep zucchini texture intact.
- → What sides pair well with these zucchini boats?
Light citrusy salads or cauliflower rice are excellent low-carb side options to complement the flavors.