Try this Chicken enchilada zucchini boats recipe, or contribute your own.
Suggest a better descriptionBring a pot of water to boil. Cut zucchini lenghtwise and scoop out inside to 1/4 inch from skin. Save insides. Place boats into boiling water for 2 mins. Use 10x13 pan. Pour 1/4 cup enchilada sauce into pan arrange dried boats in pan.
Chop zucchini meat. Heat oil in sauté pan, add onion, garlic and bell pepper. Cook on medium for 2-3 mins. Add zucchini and cilantro. Season with salt and pepper. Cook 4 mins. Add spices and broth. Cook 3 mins, add chicken. Cook 3 mins.
Fill boats with zucchini chicken mixture. Top each boat with 2 tablespoons enchilada sauce and 1 1/2 tablespoons cheese.
Bake covered in oven at 400 for 35 mins until cooked through. Top with green onions and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 191 | ||
Calories from Fat: 69 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 219.1mg | 8 % | |
Potassium 853.4mg | 22 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 8.7g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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