Chicken Enchilada Stuffed Zucchini (Low Carb)

If you love Mexican food, you’ll enjoy this low carb take on enchiladas.

Traditionally enchiladas use a range of high carb ingredients – corn tortillas, beans, potatoes and such – all of which can wreak havoc on blood sugar and HbA1c levels. 

Our enchiladas are diabetes-friendly!

We use zucchini and stuff them with a delicious spicy, meaty sauce (you can use chicken, turkey or beef mince). When you top them with cheese, you’re in for a tasty treat that you, your family and guests alike will really enjoy – we’ve tested it with family and friends and they love it!

Best of all, our low carb Chicken Enchilada Stuffed Zucchini’s will be friendly on your blood sugar levels.

We’ve included the cooking class below, which starts by making the Ground Chicken Bolognese Sauce (yes, you learn two meals for one!). 

If you love this meal as much as we do, it will become part of your weekly meal plan – enjoy!

Cooking Class

Be sure to subscribe to our YouTube channel for future low carb diabetes friendly cooking classes.

Recipe

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Low Carb Enchilada (Chicken Sauce)

Prep Time7 minutes mins

Cook Time20 minutes mins

Total Time27 minutes mins

Servings: 2

Carbs: 15g

Ingredients

• 2 serves ground chicken bolognese sauce – cooked as per recipe instructions
• 3-4 zucchini – seeds scooped out into “boats” (see video above)
• 70 g shredded cheddar cheese – about 1/2 cup, or enough to top the zucchini
• baking paper

Spice mix

• 1/2 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon chili powder – or more if you like it hot
• salt and pepper – season to taste

Instructions

• Preheat oven to 200°C.
• Add the chicken bolognese to a pan along with the spice mix and simmer for 5 minutes to reheat and allow the spices and sauce to combine while you prepare the zucchini boats.
• Zucchini boats: Slice the zucchini’s in half lengthwise; then use a spoon to scoop out the seeds and hollow out the zucchini’s. See video above. Lay the zucchini boats out on a lined baking tray.
• Use a spoon to fill each boat with the ground chicken mixture. They do rock around a little but do your best to keep all the mixture loaded inside the boats.
• Top each one with shredded cheese, carefully placing it over the top of the chicken. It does have a tendency to fall off, so try to push it down into the ground chicken mixture, to make it stick.
• Bake for 20 minutes, or until golden brown.
• Once cooked, remove from the oven and they are ready to serve right away. They also work perfectly reheated in the oven (covered with foil) or the microwave for 1-2 minutes.

Notes

STORAGE: These store perfectly in the fridge for up to 5 days and can be reheated in the oven or microwave.

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One serve is half the recipe. Though it’s super easy to eat more!

Kitchen Equipment

You don’t need any super special equipment to make this dish:

• a pot for the sauce
• a spoon to stir it
• a tray to put them on
• and away you go!

Please share with your friends – they’ll love it too, diabetic or not!

Enjoy!