I will sadly admit in a land and time long long ago I believed in the whole “low carb” diet trend. I actually developed lots of recipes and ate that way for nearly a year, and not because I needed to lose weight, but because I bought into the hype that bread, noodles, and potatoes were somehow just horrible for autoimmune diseases.
I no longer follow a “diet”, but I know enough about nutrition, my body, my health, and my exercise routine to eat fairly freely. Being in tune with your body and how it reacts, in my opinion is key, because I can eat bread and not swell up like a balloon, but pasta on the other hand …. you will notice very few pasta recipes on here even though I love it 🙂 I follow an 80/20 rule. 80% of the time I eat nutritious foods, smoothies for breakfast, minimal lunch, and healthy dinner, but the 20% is all mine for pretzels, hot dogs, fries, why is my unhealthy list all fair foods? Ha.
Anyways, I don’t have a point other than this recipe is VERY healthy – it’s made with veggies, and it would be really fun for children that are picky eaters …. I would imagine ….. I have an empty uterus so I have no idea. If you are new to our blog – welcome! Please don’t get the idea that I make low carb dishes on the norm – most of my during the week dishes are healthy just on their own without trying. I do not follow a trend, a diet, or a lifestyle. I listen to my body – it’s the only one I’ve got.
Random weird beginning of blog post rant over. Shut up and get to the food, Krystal.
- 6 Zucchini (If you use Ecart like me – specify that you want 6 total not 6 pounds like I ended up with!)
- 2lbs Chicken thighs or breasts
- 1 Can of black beans
- 1 White onion – diced
- 3 Cloves of garlic – minced
- 3 Cups of enchilada sauce (store bought or homemade if you fancy)
- 1 Cup of shredded Mexican cheese
- Salt/Pepper/Garlic Powder/Chili Flakes
- 2 Limes
- This recipe does take time because you need the chicken to cook – if you already have some cooked chicken you can use, or a Costco chicken to shred for this recipe – you’re ahead of schedule
- In a Crock Pot put your diced onion, garlic, black beans, 2 cups of enchilada sauce, and chicken. Stir your ingredients all together and cook on high for 4 hours. Shred the chicken while still hot and place in the fridge until you are ready to assemble the meal.
- Turn your oven on to 400 degrees. Wash and dry zucchini.
- Zucchini needs to be cut in half lengthwise.
- Now, these are boats so in order for our ingredients to sit in the boats nicely we will have to scoop some of the zucchini out. Simply take a spoon and carve the zucchini like a pumpkin. How deep of “seats” you make is totally up to you, but I like to make enough room for my filling to sit, but also I still have actual zucchini left to eat and not just a shell – picture below.
- Salt/Pepper/Garlic Powder and oil of your choice your zucchinis and place them in the oven for 10 minutes – with no filling! What this does is partially cook the zucchini so that they do not overcook or under-cook once you fill them, and zucchinis are filled with water, and the minute you put salt on them they start to expel that water – no one wants a watery boat! After the 10 minutes take them out and blot a paper towel to soak up the excess water they excrete.
- Fast forward to when your filling is done and cool enough to handle! You do not have to wait for your filling to be ice cold but I wouldn’t recommend assembling these when the filling is piping hot either. Spoon your filling into the boats until they look right to you.
- Drizzle that 1 cup of enchilada sauce we left to the side over the boats.
- Sprinkle that shredded cheese on top as well as your chili flakes.
- Cook these for minutes at 400 degrees. I broiled mine at the end for minutes because who doesn’t like crispy cheese?
- I squeezed two limes over the top when they came out of the oven. I served with homemade spanish style rice on the side and some sour cream.
These really are good! I hope you and your family try them! As always if you try a recipe don’t forget to let us know so we can share it on Facebook and Instagram!