Keto Chicken Enchilada Zucchini (Printable)

Zucchini boats filled with spiced chicken and melted cheese for a satisfying low-carb meal.

# What You’ll Need:

→ Vegetables

01 - 4 medium zucchini, halved lengthwise
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
11 - 1 tablespoon olive oil

→ Dairy

12 - 1 1/2 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream for serving, optional

→ Garnishes

14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced, optional
16 - 1/2 avocado, diced, optional

# Directions:

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 scooped zucchini flesh, chop it, and set aside.
03 - Place zucchini boats cut side up in a large baking dish
04 - In a skillet over medium heat, add olive oil. Sauté onion for 2 to 3 minutes until softened. Add 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 to 4 minutes to heat through
06 - Spoon chicken mixture evenly into zucchini boats. Top with shredded cheese
07 - Bake for 20 to 25 minutes, or until zucchini is tender and cheese is melted and bubbly
08 - Remove from oven and let cool slightly. Garnish with cilantro, jalapeño, and avocado if desired. Serve with sour cream

# Expert Tips:

01 -
  • It tastes like comfort food but keeps you in ketosis without any guilty aftertaste.
  • The whole meal comes together in under an hour, making it perfect for when you're hungry but don't want to spend your evening cooking.
  • Zucchini boats are naturally impressive looking, so serving them feels fancier than the minimal effort required.
02 -
  • If you scoop too deeply into the zucchini, it collapses during baking and releases water that drowns your filling—that quarter-inch border truly matters.
  • Dry your zucchini boats with a paper towel before filling them, because any moisture on the surface prevents the cheese from browning properly.
03 -
  • Make a double batch and freeze the unbaked boats—just add five to ten extra minutes to the baking time when cooking from frozen.
  • If your enchilada sauce is watery, simmer it in the skillet for a few minutes before adding it to the filling so it doesn't make the zucchini soggy.
Go Back