Ingredients:

  • 4 medium Zucchini (Courgettes), about 8 inches long
  • 1 tbsp Olive Oil
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Chili Powder (Ancho blend)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ¼ tsp Garlic Powder
  • 1 cup Chicken Stock (low sodium)
  • ½ cup Tomato Sauce (Passata)
  • 3 cups Cooked Chicken Breast, shredded
  • 1 cup Monterey Jack or Cheddar Cheese, shredded, divided
  • ½ cup Sweetcorn (canned or frozen, thawed)
  • ¼ cup Black Beans (canned, rinsed, and drained)
  • 2 spring onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the zucchini lengthwise and use a sturdy spoon or melon baller to scoop out the flesh, leaving about a ½ inch (1 cm) border, creating “boats.”
  2. Place the boats cut-side up on a baking dish. Drizzle lightly with olive oil, salt, and pepper. Bake for 8–10 minutes until slightly softened but still holding their shape. Remove and set aside. (Crucial for minimizing water content!)
  3. Prepare the Enchilada Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute (this is your roux). Whisk in the chili powder, cumin, oregano, and garlic powder, cooking for 30 seconds until fragrant.
  4. Finish Sauce: Gradually whisk in the chicken stock and tomato sauce until smooth. Bring to a simmer, stirring constantly until the sauce thickens slightly (about 3-4 minutes). Remove from heat.
  5. Prepare the Filling: In a large bowl, combine the shredded chicken, sweetcorn, black beans, ¾ cup of the shredded cheese, and about ¾ cup (180 ml) of the prepared enchilada sauce. Mix well until everything is thoroughly coated.
  6. Coat the Boats: Spread 2-3 tablespoons of the remaining sauce on the bottom of the prepared baking dish. This prevents sticking and adds flavour to the base.
  7. Fill the Zucchini: Spoon the chicken filling generously into the pre-baked zucchini boats, mounding it slightly over the top. Place the filled boats snugly in the prepared baking dish.
  8. Top and Finish: Spoon the remaining enchilada sauce evenly over the top of the stuffed zucchini boats. Sprinkle the remaining ¼ cup of cheese over the top of the sauce.
  9. Bake: Place the baking dish in the preheated oven. Bake for 20–25 minutes, or until the filling is heated through, the courgettes are tender (easily pierced with a fork), and the cheese is melted and bubbling golden brown.
  10. Rest and Serve: Allow the boats to rest for 5 minutes before serving. Garnish with sliced spring onions before plating.