Low Carb Mexican Zucchini Boats

I've been having some serious Mexican food cravings lately. There is something about summertime that makes me want fresh guacamole, crispy tortilla chips, an extra large margarita, and one of my many favorite Mexican entrees. Mexican food just seems like it was made to be eaten outside, with abundant sunshine, and warm temperatures.

While Mexican food and summertime seem to go hand-in-hand, Mexican food and bikini season do not. As with most delicious foods, Mexican food does not tend to be low fat. Why can't all of that melted cheese be good for us?! It's okay though, because I have a solution: these Low Carb Mexican Zucchini Boats satisfy even the most intense Mexican cravings, but have less than 200 calories and only 5 grams of fat per serving. And yes, there is still plenty of melted cheese involved. Too good to be true? Think again.

These zucchini boats are a take on enchiladas found at just about any Mexican restaurant. But instead of using flour tortillas, zucchini halves are used as the "boat" to hold all of the scrumptious filling. With dices of juicy chicken breast, plenty of seasonings, ooey gooey melted cheese, and easy (canned, but feel free to make homemade if you are feeling ambitious!) enchilada sauce, there is no lack of flavor in this dish. And with only a teaspoon of oil in the entire recipe, you can have a few boats guilt-free.

So go ahead, make some guacamole, skinny girl margaritas, and these zucchini boats and enjoy a yummy and healthy Mexican fiesta to kick off your summer!

Low Carb Mexican Zucchini Boats (adapted from SkinnyTaste)
(4 servings)

4 large zucchini
1 tsp olive oil
1 medium sweet onion,diced
1 green pepper, cored, seeded, and diced 
3 tsp minced garlic
1 tsp cumin
1 tsp oregano
1/2 tsp chilli powder
1 Tbsp tomato paste
salt and pepper to taste
8 ounces cooked, diced chicken breast
8 ounce can enchilada sauce
3/4 cup reduced fat shredded Mexican blend cheese

Preheat oven to 400 degrees.

To prepare zucchini boats, bring a large pot of water to a boil. Cut zucchini in half lengthwise. Using a small spoon, scoop out the inside of the zucchini, leaving 1/4 inch border, and set aside. Place the hollowed out zucchini halves into the boiling water and cook for one minute. Remove from water and let cool.

Meanwhile, heat the olive oil in a large saute pan. Add the onion and peppers. Saute for a few minutes until the onions become translucent. Add the garlic and saute until it becomes fragrant, or about a minute. Add the inside of the zucchini halves, cumin, oregano, chilli powder, tomato paste, salt, and pepper to mixture. Mix ingredients together. Add the chicken, mix ingredients together, and cook for another 5 minutes.

Pour a thin layer of the enchilada sauce in the bottom of a large baking pan. Put the zucchini halves, cut side up, in the baking dish. Divide the chicken mixture between all of the zucchini halves. Spoon a little more enchilada sauce over each zucchini boat, and then sprinkle with cheese.

Cover the dish with foil and bake for 30 minutes. Remove from oven and let cool slightly before serving.

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving:

Calories: 168.2
Total Fat: 5.1 g
Cholesterol: 39.6 mg
Sodium: 594.4 mg
Total Carbs: 11.0 g
Fiber: 2.6 g
Sugars: 3.2 g
Protein: 19.4 g

Pros:
-Delicious, nutritious, low-carb meal
-Healthy Mexican entree
-Great leftovers
-Can easily be doubled to make more servings
-Versatile-add different spices or meats to suit your tastes

Cons:
-Labor intensive to prepare