Zucchini Enchiladas

This is easily one of my favorite recipes and with zucchini in abundance right now, eat up!!


  • 3 cups chicken (I boil and shred or you could get a rotisserie chicken)
  • 2-3 cloves of garlic
  • 1 large sweet onion
  • 4 large zucchini
  • 1 bunch of cilantro
  • 2-3 teaspoons of cumin (a necessity)!
  • 2 cups Mexican cheese blend (or monterey/cheddar blend)
  • 1.5 cups  Homemade Enchilada Sauce


Slice the zucchini in half, lengthwise. Spoon out the seeds.  Saute the onion until translucent.  Add the garlic for about one minute, then add the boiled chicken and cumin.  Season with salt & pepper to taste.  Stuff the zucchini with the chicken mixture.  Spoon desired amount of enchilada sauce on top of chicken, then sprinkle with cheese and bake 350 degrees until cheese is bubbly and zucchini slightly soft (about 20-25 minutes).  Note: top with more or less enchilada sauce based on preferences.

Top with your favorites; salsa, sour cream, cilantro, avocado, hot sauce, etc.

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