Chicken Zucchini-ladas

I got this recipe from and modified it a little. It’s a gluten-free, low-carb rendition of chicken enchiladas that will surprise you with how yummy it tastes. And for those of you who are not zucchini fans, give this a chance. You might actually like it!

Be sure to try some mouth watering pomegranate guacamole with this recipe!


Chicken Zucchini-ladas
  • 1 lb boneless chicken breast cut into small pieces
  • 2 Tbsp olive oil
  • 2 large or 3 small zucchini
  • 1½ cups of fresh mushrooms
  • 1 cup of shredded cheddar cheese
  • ½ can of red enchilada sauce
  • 1 tsp ground cumin
  • salt and pepper to taste
  • green onions for garnish
  1. Preheat oven to 400 F degrees.
  2. Cut the zucchini in half, lengthwise. Scoop or cut out the fleshy middle with a knife or a spoon and save.
  3. Chop up the zucchini flesh and the mushrooms. Add to hot skillet with melted butter and sauté until soft, adding a dash of salt for flavor.
  4. Meanwhile, add the 2 tbsp of oil to another skillet and cook the chicken until no longer pink.
  5. Drain any excess moisture from the mushroom mixture and combine it with the chicken in the other skillet. Season with salt, pepper, and cumin.
  6. Spoon the final chicken mixture liberally into each zucchini boat. Spoon some enchilada sauce over the mixture, and sprinkle with cheese.
  7. Place each boat on a baking sheet (or as I prefer, on a Pampered Chef stoneware bar pan) and cover with aluminum foil--be sure to tent the foil so it does not stick to the melted cheese. Bake covered for 30 - 40 minutes or until zucchini is cooked through but still firm enough to keep shape.
  8. Garnish with green onions and add more sauce if desired.
You can also add a dash of chili powder and lime to the chicken mixture to make for more of a Mexican flavor.


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