# Components:
→ 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
→ Sauce & Seasonings
05 - 1 cup sugar-free enchilada sauce
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon olive oil
→ Dairy
12 - 1 1/2 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream
→ Garnishes
14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced
16 - 1/2 avocado, diced
# Directions:
01 - Preheat oven to 400°F. Slice zucchini in half lengthwise. Using a spoon, carefully scoop out the centers, leaving a 1/4-inch border to create boats. Chop 1/2 cup of the scooped zucchini flesh and set aside. Arrange zucchini boats cut-side up in a large baking dish.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped red onion for 2-3 minutes until softened. Add minced garlic and reserved chopped zucchini flesh; cook for 1 minute until fragrant.
03 - Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 3-4 minutes, stirring occasionally until heated through and flavors meld.
04 - Divide chicken mixture evenly among zucchini boats, filling each generously. Top each boat with shredded Mexican cheese blend.
05 - Bake for 20-25 minutes until zucchini is fork-tender and cheese is melted and bubbly.
06 - Remove from oven and let cool for 1-2 minutes. Garnish with fresh cilantro, jalapeño slices, and diced avocado if desired. Serve warm with sour cream on the side.
