Low Carb Enchilada (Chicken Sauce)
A delicious and nutritious low carb enchilada alternative, made with a ground chicken sauce and cooked to juicy perfection.
Servings Prep Time
2 7minutes
Cook Time
Servings Prep Time
2 7minutes
Cook Time
  • 2 serves ground chicken bolognese sauce– cooked as per recipe instructions
  • 3 zucchini– seeds scooped out into “boats” (see video above)
  • 2.5oz shredded cheddar cheese
  • Parchment (baking) paper
Spice mix
  • 1/2teaspoon ground cilantro/ coriander
  • 1teaspoon sweet paprika
  • 1/2teaspoon ground cumin
  • 1/8teaspoon chili powder– or more if you like it hot
  • salt and pepper– season to taste
  1. Preheat oven to 400°F/ 200°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 20 minutes, or until golden brown.
  7. 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.
Recipe Notes

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