Chicken Enchilada Stuffed Zucchini

Chicken Enchilada Stuffed Zucchini
from Jo Cooks

You need 10 Ingredients
Showing 3 out of 6 Steps
  1. Chop up the zucchini flesh and mushrooms. In a skillet add the tbsp of olive oil and heat. If you're using cooked shredded chicken, add zucchini flesh, mushrooms and chicken to the skillet together, otherwise add the chicken first and cook until no longer pink. To it add the chopped up zucchini flesh and mushrooms. Season with salt and pepper, cumin and oregano.
  2. Cut the zucchini in half, lengthwise. Using a small spoon or a melon baller scoop out the flesh.
  3. Preheat oven to 400 F degrees.

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

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