Zucchini Enchiladas

These Zucchini Enchiladas are a fresh, flavor-packed twist on a classic comfort dish. Instead of tortillas, tender roasted zucchini boats are stuffed with a savory mix of rotisserie chicken, black beans, corn, and poblanos, then smothered in enchilada sauce and melty cheese. It’s a lighter, veggie-forward option that doesn’t skimp on bold, satisfying flavor. Perfect for feeding a crowd or spicing up your weeknight dinner rotation!

8 Servings

Ingredients

• 8 zucchini, halved lengthwise
• 3 tablespoons kosher salt

For the Filling

• 1 tablespoon vegetable oil
• 1 bunch scallions, white and light green parts only, thinly sliced
• 2 medium poblano peppers, deseeded and finely chopped
• 1 cup cooked black beans
• 1 cup canned corn, drained
• 1 rotisserie chicken, skin removed and meat shredded
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• ½ cup enchilada sauce
• Hot sauce, as needed

For Assembly

• 2½ cups enchilada sauce
• 1 cup shredded cheddar or Monterey Jack cheese
• Cilantro, chopped

Directions

1. Preheat the oven to 375°F
2. Use a metal spoon to scrape out the seeds from the zucchini; discard the seeds and place the flesh in a colander. Be generous when scooping, making as much room as possible for the filling without breaking the zucchini. Season the zucchini with the kosher salt and toss gently to combine. Place the colander in the sink and let sit for 20 to 25 minutes.
3. Remove the zucchini from the colander, pat it dry with paper towels and place in a single layer on a baking sheet. Transfer the baking sheet to the oven and roast until the zucchini are just tender, 10 to 15 minutes.
4. In a medium skillet, heat the oil over medium heat. Add the scallions and poblano peppers and sauté until the peppers are tender, about 5 minutes.
5. Stir in the black beans and use the back of a spoon to mash and break them up slightly. Stir in the corn and chicken, and toss to combine.
6. Season the filling with the cumin, garlic powder, salt and pepper. Stir in the 1 cup enchilada sauce and hot sauce, to taste, and continue to cook for about 2 minutes. Set the filling aside.
7. Assemble the Enchiladas: Pour ½ cup of the remaining enchilada sauce in the bottom of a 9-by-13-inch pan, spreading evenly. Arrange the roasted zucchini boats in an even layer on top of the sauce. Using tongs, fill each piece of zucchini generously with the filling, repeating until you’ve used it all up.
8. Pour the remaining 2 cups of enchilada sauce evenly over the zucchini and filling, and top with the shredded cheese. Transfer to the oven and bake until the cheese is melted and the sauce is bubbly, 25 to 30 minutes. Garnish with sour cream and cilantro.