8 servings, 116 calories, 3.5 g fat, 12 g protein, 11 g carb, 3 g fiber, 4.5 g sugar 410 mg sodium
1 large can enchilada sauce
4 medium zucchini
1 tsp oil
1/2 cup green onions, chopped
1/4 cup chopped cilantro
8 oz cooked shredded chicken breast
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
1 tbsp tomato paste
3 tbsp water
salt and pepper to taste
for the toppling: 3/4 cup reduced fat shredded sharp cheddar
Bring a large pot of water to boil. Preheat oven to 400 degrees. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 inch thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop the zucchini halves in boiling water and cook 1 minute, remove from water. In a large sauce pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes until onions are translucent. Add chopped zucchini and cilantro, season with salt and pepper and cook about 4 minutes. Add the cumin oregano chili powder water and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly. Top each with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons each of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
