Ingredients:

4 medium zucchini
2 tablespoons olive oil divided
1/2 cup diced onion
2 cloves garlic minced
4 ounces canned green chiles
1 1/2 cups enchilada sauce
1 ½ cups cooked shredded chicken
1 cup shredded cheddar
1 cup shredded Monterey jack
Cilantro tomatoes, avocado, for serving

Directions:

Preheat oven to 400 degrees.

Slice the zucchini in half lengthwise. Use a spoon to scoop the centers out of the zucchini. Discard the scooped out zucchini or save for another use. Brush the shells with 1-2 teaspoons of olive oil.

Place the zucchini in a baking dish (you may need to use two to make them fit) and bake for 25 minutes, or until tender.

While the zucchini bakes, heat the remaining oil in a large skillet over medium heat and add the onion. Cook until the onion is softened, about 5 minutes.

Stir in the garlic and cook for 30 seconds more.

Remove from the heat and add the green chiles, enchilada sauce, and shredded chicken to the pan. Stir to combine.
Spoon the filling evenly between the cooked zucchini and sprinkle with the cheese.

Bake for 10 minutes or until the cheese has melted.

Sprinkle with cilantro, tomatoes, and diced avocado before serving.

Servings: 2 halves

Nutritional Information: Calories: 437, Fat: 14g, Carbohydrates: 15g, Fiber: 4g, Protein: 38g