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In the ever-evolving world of culinary delights, fusion dishes have carved a unique niche, blending flavors and techniques from different cuisines to create something entirely new. One such dish that has captivated the hearts (and stomachs) of health-conscious foodies is the Cheesy Chicken Enchilada Stuffed Zucchini. This delightful creation marries the traditional flavors of classic enchiladas with the wholesome goodness of zucchini, making it a perfect meal for anyone looking to enjoy a comforting dish without the guilt.

Chicken Enchilada Stuffed Zucchini

Discover a delicious twist on comfort food with this Cheesy Chicken Enchilada Stuffed Zucchini recipe. This healthy dish combines the classic flavors of enchiladas with the nutritious goodness of zucchini, making it low-carb and satisfying. Packed with shredded chicken, cheese, and flavorful enchilada sauce, these stuffed zucchinis are easy to make and perfect for those looking to enjoy a guilt-free meal that delights the taste buds. Explore the vibrant blend of flavors and enjoy a wholesome, flavorful dinner tonight!
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Ingredients
  

4 medium-sized zucchinis

2 cups cooked chicken, shredded (rotisserie works great!)

1 ½ cups enchilada sauce (store-bought or homemade)

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned, drained)

1 teaspoon 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: Preheat your oven to 375°F (190°C). Cut each zucchini in half lengthwise and scoop out some of the flesh using a spoon to create a hollow center, making room for the filling. Brush the cut sides lightly with olive oil, season with salt and pepper, and place them cut side up on a baking sheet.

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

      Stuff the Zucchini: Spoon the chicken mixture generously into the hollowed-out zucchini halves, packing it in slightly. Drizzle a bit more enchilada sauce on top of each stuffed zucchini for added flavor.

        Bake: Cover the baking sheet with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil, sprinkle the remaining cheese over the top of each zucchini, and return it to the oven uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.

          Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Top with sliced green onions and chopped cilantro before serving.

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

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