# What You Need:
→ Vegetables
01 - 4 medium zucchini
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
→ Dairy
11 - 1 1/2 cups shredded Mexican cheese blend
12 - 2 tablespoons sour cream, optional
→ Garnishes
13 - 2 tablespoons chopped fresh cilantro
14 - 1 small jalapeño, thinly sliced, optional
15 - 1/2 avocado, diced, optional
# How To Make It:
01 - Set oven to 400°F and allow to reach temperature.
02 - Slice zucchini in half lengthwise. Using a spoon, scoop out centers leaving approximately 1/4 inch border. Reserve and chop 1/2 cup of scooped zucchini flesh for filling. Arrange zucchini boats cut-side up in a large baking dish.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion for 2-3 minutes until softened. Add minced garlic and reserved chopped zucchini flesh; cook for 1 minute until fragrant.
04 - Stir shredded chicken, sugar-free enchilada sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper into the skillet. Simmer for 3-4 minutes to meld flavors and ensure chicken is heated through.
05 - Distribute chicken enchilada mixture evenly among prepared zucchini boats. Top each boat generously with shredded Mexican cheese blend.
06 - Bake for 20-25 minutes until zucchini becomes tender and cheese is melted and bubbly.
07 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro, sliced jalapeño, and diced avocado if desired. Serve with sour cream on the side.
