Low Sodium Chicken Enchilada Stuffed Zucchini

Low Sodium Chicken Enchilada Stuffed Zucchini hollowed out and stuffed with shredded chicken, enchilada sauce and cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, spray oil and quickly sauté garlic less than 2 minutes.

Step 2

Add chili powder, cumin, chicken broth, tomato sauce, pepper.

Step 3

Bring to a boil. Reduce the heat to low, cover and simmer for 5-10 minutes.

Step 4

Turn off heat and set aside until ready to use.

Step 5

Preheat oven to 400°F.

Step 6

Cut zucchini tips off then in half lengthwise. Using a ice cream scoop or melon baller, scoop out inside flesh, leaving 1/4" thick.

Step 7

Chop the scooped out flesh of the zucchini in small pieces and set aside.

Step 8

In a large saute pan or skillet, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent.

Step 9

Add chopped zucchini and continue cooking about 4 minutes.

Step 10

Add the cumin, oregano, chili powder, water, and tomato paste. Mix well and cook 2 more minutes, then add in chicken; mix and cook 3 more minutes.

Step 11

Spoon a light layer of the enchilada sauce on the bottom of a large baking dish, and place zucchini scooped out sides up.

Step 12

Using a spoon, fill each hollowed zucchini evenly with chicken mixture, pressing firmly.

Step 13

Spoon enchilada sauce and 1 1/2 tablespoons each of shredded cheese to the top of each.

Step 14

Cover lightly with foil and bake 45 minutes until cheese is melted and zucchini is cooked through.

Step 15

Top with scallions (green onions) garnish and serve with sour cream if desired.

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