Keto Chicken Enchilada Zucchini (Print Version)

Zucchini boats filled with spiced chicken, cheese-topped for a satisfying low-carb Mexican-inspired dish.

# 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

→ Dairy

11 - 1 1/2 cups shredded Mexican cheese blend
12 - 2 tablespoons sour cream

→ Garnishes

13 - 2 tablespoons chopped fresh cilantro
14 - 1 small jalapeño, thinly sliced
15 - 1/2 avocado, diced

# How to Make It:

01 - Preheat oven to 400°F
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 and chop finely
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 minced 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 each boat with shredded Mexican cheese blend
07 - Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and bubbly
08 - Remove from oven and cool slightly. Garnish with fresh cilantro, jalapeño slices, and diced avocado. Serve with sour cream on the side

# Additional Tips::

01 -
  • It tastes like comfort food but keeps you in ketosis without the guilt or the carb crash.
  • Minimal prep means you can have dinner on the table faster than ordering takeout, and it actually tastes better.
  • The combination of tender zucchini boats and that bubbling cheese top is genuinely crave-worthy, even for non-keto eaters at your table.
02 -
  • Don't scoop the zucchini too aggressively or you'll puncture the sides; gentle pressure with a sturdy spoon works better than forcing a thin one.
  • The zucchini releases moisture as it cooks, which is why you don't add extra liquid to the filling—if yours seems watery after baking, simply pour off the excess liquid before serving.
03 -
  • If your enchilada sauce tastes too thin, reduce it in a small pan for 5 minutes before mixing with the chicken—concentrated sauce clings better and tastes richer.
  • Pat the zucchini boats dry with a kitchen towel before adding the filling; excess moisture evaporates during cooking and won't make the cheese watery.
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