# What You'll 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 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon olive oil
→ Dairy
12 - 1 1/2 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream for serving, optional
→ Garnishes
14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced, optional
16 - 1/2 avocado, diced, optional
# Directions:
01 - Set oven to 400 degrees Fahrenheit.
02 - Slice zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving approximately 1/4 inch border to create boats. Reserve 1/2 cup of the scooped zucchini flesh, chop it finely, 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 chopped onion for 2 to 3 minutes until softened. Add minced garlic and reserved chopped zucchini flesh; cook for 1 minute.
05 - Stir in shredded chicken, enchilada sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper. Simmer for 3 to 4 minutes to heat through.
06 - Spoon chicken mixture evenly into zucchini boats. Top each boat with shredded Mexican cheese blend.
07 - Bake for 20 to 25 minutes, or until zucchini is tender and cheese is melted and bubbly.
08 - Remove from oven and let cool slightly. Garnish with fresh cilantro, jalapeño slices, and diced avocado if desired. Serve with sour cream on the side.
