Zucchini Enchiladas!

We tried a new dinner a few nights ago and it was worth keeping! We used THIS idea as the inspiration, but our own mix for the filling- mostly because we were using what we had on hand. 

For our family of five, I got three skinny zucchinis, about 8 inches long. I know the inspiration recipe says wide, but I figured once it was full of stuff that would be plenty of food... I cut them lengthwise and scooped out the middle, just like doing a stuffed baked potato.
Then we made our filling. I diced up the scooped out zucchini, minus any seeds. We had left over lemon pepper chicken, which we cut into bite size, or smaller cubes. We had about half a can of black beans in the fridge. We threw in possibly 1/4 cup of a diced red onion, and about half a bag of frozen corn. Then we made our own enchilada sauce with THIS recipe, and my husband added an ice cube worth of frozen roasted hatch chiles. 

I drizzled olive oil in the baking pan and rolled the zucchini in the oil to kind of coat them. We roasted the zucchini "boats" I believe 10 minutes, then filled them, and put them back in the oven for 20 minutes I think, to heat everything thru and fully cook the zucchini. Then added cheddar cheese on top and broiled it a couple of minutes. And that was our dinner! 

The whole family liked it, except the youngest wouldn't eat the "boat" part, haha. She didn't know there was zucchini in the filling she happily ate, which is just fine. 

Ingredients:

- three whole zucchini, hollowed out, seeds discarded and the meat diced.

- 1 cup cubed chicken

- 8 oz black beans

- 1/4 cup red onion

- 8 oz frozen corn

- 2/3 cup enchilada sauce 

Bake hollowed zucchini in 9x13" baking pan, at 400* for 10 minutes. Fill with your enchilada filling of choice. Bake for another 20 minutes. Add cheese and broil for 2 minutes, watching closely. Serve a yummy and nutritious dinner!