# What You Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
→ Protein
04 - 2 cups cooked chicken breast, shredded
→ Sauce & Seasonings
05 - 1 cup sugar-free enchilada sauce
06 - 1 teaspoon chili powder
07 - 0.5 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground black pepper
→ Dairy
11 - 1.5 cups shredded Mexican cheese blend
12 - 2 tablespoons sour cream
→ Garnishes
13 - 2 tablespoons chopped fresh cilantro
14 - 1 small jalapeño, thinly sliced
15 - 0.5 avocado, diced
# Directions:
01 - Preheat oven to 400°F
02 - Slice zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving approximately 0.25 inch border to create boats. Reserve 0.5 cup of the scooped zucchini flesh, chop it, and set aside.
03 - Place zucchini boats, cut side up, in a large baking dish.
04 - In a skillet over medium heat, add 1 tablespoon olive oil. Sauté onion for 2-3 minutes until softened. Add garlic and reserved chopped zucchini flesh; cook for 1 minute.
05 - Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 3-4 minutes to heat through.
06 - Spoon chicken mixture evenly into zucchini boats. Top with shredded cheese.
07 - Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and bubbly.
08 - Remove from oven. Let cool slightly, then garnish with cilantro, jalapeño, and avocado as desired. Serve with sour cream.
