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To create the perfect Cheesy Chicken Enchilada Stuffed Zucchini, it's essential to understand the ingredients that contribute to its deliciousness and health benefits. Each component plays a significant role in both flavor and nutrition.

Chicken Enchilada Stuffed Zucchini

Discover the delicious world of Cheesy Chicken Enchilada Stuffed Zucchini, a healthy twist on a classic favorite! This recipe transforms tender zucchini into flavorful vessels filled with shredded chicken, black beans, corn, and a zesty enchilada sauce, all topped with gooey cheese. Perfect for busy weeknights, it's packed with nutrients while still being low in calories. Enjoy a nutritious meal that’s both satisfying and customizable for the whole family!
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Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded (using rotisserie chicken is a great option!)

1 ½ cups enchilada sauce (feel free to use store-bought or homemade)

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned, well-drained)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

1 cup shredded Mexican cheese blend

2 green onions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Olive oil, for brushing

Instructions
 

Prepare the Zucchini: Begin by preheating your oven to 375°F (190°C). Take each zucchini and cut them in half lengthwise. Use a spoon to carefully scoop out some of the flesh, creating a hollow center for the filling. Lightly brush the cut sides with olive oil and season with salt and pepper. Arrange the zucchini halves cut side up on a baking sheet.

    Cook the Filling: In a large mixing bowl, combine the shredded chicken, 1 cup of the enchilada sauce, black beans, corn, ground cumin, chili powder, garlic powder, half of the shredded cheese, and a pinch of salt and pepper. Mix everything thoroughly, ensuring all ingredients are well combined.

      Stuff the Zucchini: Generously spoon the chicken mixture into each hollowed-out zucchini half, packing it slightly to create a hearty filling. Drizzle additional enchilada sauce over the top of the stuffed zucchinis for an extra burst of flavor.

        Bake: Cover your baking sheet with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this, carefully remove the foil and sprinkle the remaining cheese over the top of each zucchini half. Return the dish to the oven uncovered for another 10-15 minutes, or until the cheese is bubbly and has turned a lovely golden brown.

          Garnish and Serve: Once baked, take the zucchinis out of the oven and let them cool for a few minutes. Before serving, garnish with sliced green onions and freshly chopped cilantro for a pop of color and added freshness.

            Enjoy your delightful Cheesy Chicken Enchilada Stuffed Zucchini as a nutritious and satisfying meal!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings