Low Sodium Chicken Enchilada Stuffed Zucchini

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By Jackie Ziegler

Low Sodium Chicken Enchilada Stuffed Zucchini

Name: Low Sodium Chicken Enchilada Stuffed Zucchini
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 Tbsp garlic pre-minced; 1 15 oz. can tomato sauce no salt added (1 1/2 cups); 1/2 tsp chipotle chili powder; 1/2 tsp ground cumin; 2/3 cup chicken broth no salt added; Favorite spices or fresh pepper to taste; 3 medium or larger zucchini; 9 oz cooked shredded chicken breast ( about 3 medium breasts); 1 tsp oil; 1/2 cup onions (chopped); 1 Tbsp garlic pre-minced; 1/2 cup diced green bell pepper; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp chipotle chili powder; 3 tbsp water; 1 tbsp tomato paste no salt added; Spice and pepper to taste; 3/4 cup Mild Cheddar Shredded Natural Shredded Cheese; chopped scallions for garnish

15 steps

Prep:20minCook:1h

Low Sodium Chicken Enchilada Stuffed Zucchini hollowed out and stuffed with shredded chicken, enchilada sauce and cheese.

Updated at: Thu, 17 Aug 2023 12:23:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories333.4 kcal (17%)

Total Fat18.3 g (26%)

Carbs22.1 g (9%)

Sugars12.6 g (14%)

Protein24.9 g (50%)

Sodium460.8 mg (23%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

For the enchilada sauce:

Step 1

In a medium saucepan, spray oil and quickly sauté garlic less than 2 minutes.

Step 2

Add chili powder, cumin, chicken broth, tomato sauce, pepper.

Step 3

Bring to a boil. Reduce the heat to low, cover and simmer for 5-10 minutes.

Step 4

Turn off heat and set aside until ready to use.

For the Zucchini shells:

Step 5

Preheat oven to 400°F.

Step 6

Cut zucchini tips off then in half lengthwise. Using a ice cream scoop or melon baller, scoop out inside flesh, leaving 1/4" thick.

Step 7

Chop the scooped out flesh of the zucchini in small pieces and set aside.

Step 8

In a large saute pan or skillet, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent.

Step 9

Add chopped zucchini and continue cooking about 4 minutes.

Step 10

Add the cumin, oregano, chili powder, water, and tomato paste. Mix well and cook 2 more minutes, then add in chicken; mix and cook 3 more minutes.

Step 11

Spoon a light layer of the enchilada sauce on the bottom of a large baking dish, and place zucchini scooped out sides up.

Step 12

Using a spoon, fill each hollowed zucchini evenly with chicken mixture, pressing firmly.

Step 13

Spoon enchilada sauce and 1 1/2 tablespoons each of shredded cheese to the top of each.

Step 14

Cover lightly with foil and bake 45 minutes until cheese is melted and zucchini is cooked through.