Mediterranean Chicken Enchilada Stuffed Zucchini Boats
These zucchini boats are a flavor-packed, nutrient-rich spin on enchiladas—without the tortillas! Hollowed-out zucchini halves are stuffed with a savory Mediterranean-spiced chicken and veggie filling, then topped with enchilada sauce and cheese before being baked to bubbly, golden perfection. It’s a satisfying weeknight dinner with all the comfort of enchiladas and the lightness of zucchini!
Time Required:
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: ~50 minutes
Ingredients
For the Zucchini Boats:
4 medium zucchinis
1 tbsp olive oil
Salt & pepper, to taste
For the Filling:
1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups cooked shredded chicken (rotisserie or grilled)
1/2 cup canned black beans (drained & rinsed)
1/2 cup chopped red bell pepper
1/4 cup chopped kalamata olives (optional)
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/2 cup crumbled feta cheese
For Assembly:
1 cup enchilada sauce (store-bought or homemade)
1 cup shredded mozzarella or Monterey Jack cheese
Fresh parsley or cilantro, chopped (for garnish)
Lemon wedges, to serve (optional)
Instructions
Prep the Zucchini Boats
Preheat oven to 375°F (190°C).
Slice zucchinis in half lengthwise and use a spoon to scoop out the center to create “boats.”
Brush with olive oil, sprinkle with salt and pepper, and place in a baking dish.
Make the Filling
In a skillet, heat olive oil over medium heat.
Sauté onion and garlic until fragrant (about 3 minutes).
Add red bell pepper, black beans, and chicken.
Stir in paprika, oregano, cumin, and red pepper flakes. Cook for 3–4 minutes.
Remove from heat and stir in olives (if using) and crumbled feta.
Assemble the Boats
Spoon the chicken mixture evenly into each zucchini half.
Spoon enchilada sauce over each stuffed zucchini.
Sprinkle shredded cheese over the top.
Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 5–10 minutes, or until cheese is golden and bubbly and zucchinis are fork-tender.
Garnish and Serve
Garnish with chopped parsley or cilantro and a squeeze of lemon, if desired.
Serve warm with a fresh side salad or rice/quinoa for a complete meal.
Tips
Use a Spoon or Melon Baller
To scoop out the zucchini flesh cleanly and create even boats, use a melon baller or small spoon. Leave about ¼ inch thickness so the zucchini holds its shape.
Pre-bake the Zucchini for Extra Tenderness
For very tender zucchini, you can pre-bake the empty boats for 5–8 minutes before stuffing them. This helps if your zucchinis are especially thick.
Drain Ingredients Well
Make sure black beans and olives are well-drained to avoid soggy filling. This helps preserve texture and prevent excess moisture during baking.
Cheese Tips
For that perfect golden top, use a mix of mozzarella for meltiness and a sharp cheese like Parmesan or feta for a tangy kick.
Garnish for Flavor & Freshness
Garnishing with fresh parsley, mint, or cilantro adds brightness and balances the richness of the cheese and sauce.
Variations
Add a Grain Base
Mix quinoa, brown rice, or cooked bulgur into the filling for extra heartiness and Mediterranean texture.
Veggie-Loaded Version
Add sautéed mushrooms, spinach, or diced eggplant to the filling for an extra veggie punch.
Sauce Swap
Instead of enchilada sauce, try:
Homemade tomato basil sauce
Harissa-spiced tomato sauce
Roasted red pepper sauce
Meat Alternatives
Use ground chicken, turkey, or lamb instead of shredded chicken.
For a vegetarian version, sub chicken with chickpeas, lentils, or more black beans + quinoa.
Make it Spicy
Add chopped jalapeños or a drizzle of chili garlic oil to the filling for heat.
Q&A
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare and stuff the zucchini boats, cover, and refrigerate them up to 1 day in advance. Just bake them fresh before serving.
Q: Can I freeze the stuffed zucchini?
A: Freezing before baking works best. Wrap tightly and freeze for up to 2 months. Bake directly from frozen at 375°F (190°C) for 35–40 minutes, covered, then uncover to finish.
Q: What kind of chicken should I use?
A: Shredded rotisserie chicken, grilled breast, or even leftover roast chicken work great. Just make sure it’s well-seasoned or toss it in some olive oil, herbs, and lemon juice before using.
Q: Is enchilada sauce Mediterranean?
A: Traditional enchilada sauce is Latin-inspired, but combining it with Mediterranean ingredients (like feta, olives, oregano, and zucchini) creates a fusion-style dish that’s hearty, vibrant, and unique.
Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash works similarly in both flavor and structure.
Nutrition
Based on 4 servings. Values may vary slightly depending on sauce and cheese used.
Calories: ~330
Protein: 27g
Fat: 18g
Carbohydrates: 15g
Fiber: 4g
Sugar: 6g
Sodium: ~650mg
Conclusion
Mediterranean Chicken Enchilada Stuffed Zucchini Boats are the perfect collision of comfort food and clean eating. They deliver bold flavor, cheesy satisfaction, and a healthy dose of vegetables—all in one beautiful, low-carb package.
This recipe is ideal for weeknights, meal prep, or impressing guests with something a little different. You get the soul of enchiladas, the freshness of the Mediterranean, and the lightness of zucchini—all in a wholesome, family-friendly dinner.