Chicken Enchilada Stuffed Zucchini with Homemade Guacamole
Tender zucchini boats filled with a savory mixture of shredded rotisserie chicken, sautéed mushrooms, and aromatic southwestern spices in crushed tomatoes. This creative twist on traditional enchiladas delivers all the bold flavors you love while keeping things lighter and more veggie-forward. The roasted zucchini shells become perfectly tender in the oven, creating the ideal vessel for the hearty chicken filling. Topped with fresh homemade guacamole made with creamy avocados, lime juice, and cilantro, this dish makes an excellent weeknight dinner or meal prep option that's both satisfying and nutritious.
Ingredients
- 1 tsp coriander, dried
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ rotisserie chicken, meat shredded
- ½ onions, medium, chopped
- 3 cloves garlic, chopped
- 8 oz mushrooms, white button, chopped
- 4 zucchini, medium
- 1 Tbsp oil, cooking
- 1 can tomatoes, crushed (15 oz)
- 1 clove shallots, diced
- 1 Tbsp cilantro, chopped
- 2 avocados
- 2 tsp lime juice
- ¼ tsp hot sauce
Instructions
- 1
Heat oven to 500F
- 2
Line a sheet pan with foil or brush with cooking oil
- 3
Slice zucchini in half lengthwise and place cut-side up on the pan
- 4
Use a spoon to scoop out the center of each zucchini half, leaving thick shell on all sides
- 5
Cover sheet pan tightly with foil
- 6
Transfer pan to heated oven and bake until zucchini halves are tender
- 7
Heat a saucepan over medium heat while zucchini roasts
- 8
Add oil and then mushrooms to saucepan
- 9
Saute mushrooms until starting to turn golden brown
- 10
Add onions to mushrooms and saute until tender
- 11
Add garlic and southwestern spice mix and saute for 1 minute more
- 12
Pour crushed tomatoes over top and bring to a simmer
- 13
Remove from heat and stir in chicken
- 14
Remove zucchini halves from oven
- 15
Fill zucchini halves with chicken mixture
- 16
Return to oven and continue baking for 5 minutes
- 17
Mash avocados while zucchini bakes
- 18
Combine mashed avocados with shallots, cilantro, lime juice and hot sauce
- 19
Taste and season guacamole with salt and more lime juice or hot sauce if desired
- 20
Serve zucchini with guacamole for topping
Tips
Look for pre-chopped mushrooms to save prep time and make this recipe even more weeknight-friendly.
Save the scooped zucchini centers for another use like adding to soups, stir-fries, or vegetable stock.
Make sure to leave thick enough zucchini walls so they don't collapse during baking but still become tender.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in oven at 350F for 10-15 minutes.
Can prepare filling and hollow zucchini up to 1 day ahead. Store separately and assemble before final baking.
Serve hot with guacamole on top. Great with additional toppings like shredded cheese, sour cream, or chopped green onions.
Common Mistakes
Don't scoop zucchini shells too thin or they'll collapse during baking.
Make sure to cover zucchini with foil during initial roasting to prevent drying out.
Substitutions
FAQ
Can I make this ahead of time?
Yes, you can prepare the filling and hollow out the zucchini up to a day ahead. Store them separately in the refrigerator and assemble just before the final baking step.
What if I don't have rotisserie chicken?
You can use any cooked chicken - leftover roasted chicken, poached chicken breasts, or even cooked ground chicken or turkey work well as substitutes.
How long will leftovers keep?
Leftover stuffed zucchini will keep covered in the refrigerator for up to 3 days. Reheat in a 350F oven for 10-15 minutes until heated through.