Enchilada Stuffed Zucchini Boats | Paleo, Whole30

This recipe has been updated with a few tweaks & new pictures as of May 2017.  Enjoy!

So it's Whole30 (Round 4) Day 7, and I'm feeling pretty good.  My headache isn't consuming my brain, and I didn't want to nap in the bean bag chair at work.  So that's good.

Yesterday, though, was a different story.  Day 6 got me good.  I had a headache that was controlling my thoughts, and didn't know if I needed to sleep, cry, or just drink a bottle of wine.  Day 6 was real, you guys.

Fortunately, I made it through:  largely in part to these little Enchilada-inspired creations.

I've seen gorgeous fitness supermodel extraordinaires like Paige Hathaway (who I shamelessly follow on Instagram) make something similar to this with their sponsored spice collection & some low fat, "macro-friendly" cheese, and wanted to put my spin on it.  No hate to them, since I obviously loved her idea ~ but I wanted to do it in a way that was Paleo & Whole30 compliant!

These are saucy, flavorful, & just overall delicious.  They're also extremely easy to make (which is my favorite part) & can be switched up to your liking.

Try these stuffed with my Shredded Salsa Chicken if you've got time for the slow cooker, or use grilled chicken, baked chicken, ground beef, shredded beef, leftover pulled pork, etc.  You can change this up however you like.  

If you're into cheese, throw some on top.  If you like to get sweaty while you eat, add a bunch of hot sauce.  You do you!

Here's how I made mine Paleo & Whole30 approved:


Makes 6 "boats" (I usually eat 1-2, he eats 3).
Ingredients:

• 3 medium-large zucchini
• 15 oz can tomato sauce*
• 1/4 cup broth* or water
• 2 Tbsp chili powder
• 1/2 tsp each:  cumin, garlic, oregano, salt
• dash of cayenne pepper or hot sauce
• 1 lb shredded chicken breast, fully cooked
• 4 oz can mild diced green chiles
• 1 tsp dried onion or 1/4 white onion, chopped
• 4 oz can sliced black olives
• sliced green onion, for garnish

Tools:

• two mixing bowls
• 9 x 13" baking dish
• aluminum foil or parchment paper

Directions:

1. Preheat the oven to 400ºF.  Line a 9 x 13" baking dish with aluminum foil or parchment for easy clean up.
2. Trim the stems from the squash, then slice them in half lengthwise.  Use a small metal spoon to scoop out the seeds & insides of the squash* to make room for your stuffing.  Lay the squash "boats" into the lined baking dish.
3. In a small bowl, prepare your "enchilada sauce" by mixing the tomato sauce, broth or water, and spices until smooth.  Add extra seasonings to taste.
4. In a larger bowl, mix the shredded chicken with diced green chiles, onion, and 1/2 of the sauce.  (You can also add a scoop of coconut cream plus a pinch of salt for a little creaminess!)
5. Evenly distribute the chicken mixture into the boats (I over-stuff mine).  Spoon the remaining 1/2 of enchilada sauce over top of each "boat", then top with sliced black olives.
6. Transfer to the oven & bake at 400ºF for 25 minutes.  Serve hot, garnished with sliced green onion, and avocado or guac if you've got it!

*Notes:

• If Whole30ing, check your tomato sauce and broth for added sugar.
• You can use the scooped out seeds & flesh from the squash by chopping it up & mixing in with the chicken "stuffing" mixture, or you can discard it.  If you don't like to waste, store it in the fridge then blend into shakes or smoothies.  It adds an awesome creamy texture!