Ingredients:
- 2 large Medium Zucchini (approx. 700g total)
- 1 Tbsp Olive Oil
- 1 tsp Coarse Sea Salt
- 2 cups Pre-Cooked Shredded Chicken (250g)
- 1 cup Red Enchilada Sauce (240 mL)
- 4 oz can Diced Green Chilies (115g), drained well
- 1/2 cup Sweetcorn (Optional, 75g)
- 1/2 tsp Ground Cumin
- 1/4 tsp Dried Oregano (Mexican)
- Salt and Black Pepper to taste
- 1 cup Monterey Jack Cheese (shredded)
- 1/2 cup Sharp Cheddar Cheese (shredded)
- 1/4 cup Fresh Coriander (Cilantro), chopped
- 1/2 Lime, cut into wedges
- 4 Tbsp Sour Cream or Greek Yoghurt
Instructions:
- Prep the Zucchini Boats: Preheat the oven to 200°C (400°F) and grease a baking dish. Cut the 2 zucchinis lengthwise to create 4 halves. Scoop out the flesh, leaving a 1/2-inch (1.2 cm) border. Sprinkle the insides generously with coarse salt and let rest cut-side down on paper towels for 10 minutes to draw out moisture. Blot dry thoroughly, brush lightly with olive oil, and place cut-side up in the baking dish.
- Create the Enchilada Filling: In a large mixing bowl, combine the shredded chicken, diced green chilies, sweetcorn (if using), cumin, and oregano. Season lightly. Pour 3/4 cup of the red enchilada sauce over the mixture. Add 1 cup of the combined shredded cheese (reserving the remaining 1/2 cup for topping). Stir well until uniformly coated.
- Assemble and Bake: Evenly spoon the chicken filling mixture into the hollowed-out zucchini boats, mounding it slightly. Drizzle the remaining 1/4 cup of enchilada sauce over the filled boats. Cover the baking dish tightly with foil and bake for 15 minutes to soften the zucchini.
- Final Bake and Serve: Remove the foil. Sprinkle the reserved 1/2 cup of cheese evenly over the tops. Return the boats to the oven (uncovered) and bake for an additional 8–10 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Let rest for 5 minutes. Garnish generously with fresh coriander and a dollop of sour cream or Greek yoghurt. Serve immediately with a fresh lime wedge.