Ingredients:

  • 4 medium-sized Zucchini (Courgettes), about 250 g / 9 oz each
  • 1 Tbsp (15 ml) Olive Oil, divided
  • ½ tsp Kosher Salt, divided
  • ¼ tsp Black Pepper, divided
  • 2 cups (approx. 300 g) Pre-cooked Chicken, shredded
  • ½ cup (120 ml) Red Enchilada Sauce (for filling)
  • 1 small White Onion, finely diced
  • 1 clove Garlic, minced
  • ½ cup (120 g) Sweetcorn
  • ¼ cup (25 g) Fresh Coriander (Cilantro), chopped
  • 1 tsp Cumin powder
  • ½ tsp Smoked Paprika
  • 1 cup (240 ml) Red Enchilada Sauce (divided, for the base and top)
  • 1½ cups (150 g) Monterey Jack or Sharp Cheddar Cheese, shredded
  • 2 Tbsp finely chopped Spring Onion (Scallions), for garnish
  • 1 Lime, cut into wedges, for serving

Instructions:

  1. Preheat the oven to 200°C / 400°F (Gas Mark 6). Trim the ends off the zucchini and slice each zucchini in half lengthways.
  2. Using a small spoon or melon baller, carefully scoop out the flesh from the centre of each zucchini half, leaving a sturdy ½-inch (1.2 cm) border. Finely chop the reserved zucchini flesh (about 1 cup).
  3. Place the zucchini boats cut-side up in the prepared baking dish. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour ½ cup (120 ml) of the enchilada sauce into the bottom of the baking dish.
  4. Heat 1 Tbsp of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened (about 4 minutes). Add the minced garlic and cook for 1 minute.
  5. Add the chopped zucchini flesh to the skillet. Season with a pinch of salt and pepper, the cumin, and smoked paprika. Cook until the excess moisture has evaporated and the zucchini is tender (about 5–7 minutes).
  6. Transfer the cooked vegetable mixture to a large mixing bowl. Add the shredded chicken, sweetcorn, chopped coriander, and the remaining ¼ cup (60 ml) of enchilada sauce. Mix thoroughly.
  7. Evenly distribute the chicken filling into the hollowed zucchini boats. Drizzle the remaining ¼ cup (60 ml) of enchilada sauce lightly over the top, then generously top each boat with the shredded cheese.
  8. Bake for 20–25 minutes, or until the zucchini is fork-tender and the cheese is melted and bubbling. Remove from the oven, rest for 5 minutes, garnish with spring onions, and serve immediately with fresh lime wedges.