I also cooked my chicken in the crock pot during the day, so I just had to shred it when I got home.
1 lb chicken breast, boneless skinless, cut in small pieces (or shredded cooked chicken)
1 tsp olive oil (or spray)
3-4 large zucchini
1 c mushrooms, diced
2 oz red-fat cheddar cheese
1/2 c red enchilada sauce
1/2 tsp cumin
1 tsp oregano
salt and pepper to taste
parsley or green onions for garnish
Preheat oven to 400 degrees. Cut the zucchini in half, lengthwise. Using a small spoon scoop out the flesh. Chop up the zucchini flesh and mushrooms. In a skillet add the tsp 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.
Spoon the chicken mixture into each zucchini boat, stuff them well, there shouldn't be any mixture left. Spoon some of the enchilada sauce over each zucchini, dividing the sauce equally. Sprinkle each zucchini with cheese.
Place zucchini on a baking sheet and cover with aluminum foil. Bake covered for about 30 to 40 minutes or until zucchini is cooked through. Garnish with green onions or parsley.
Original recipe found here.
Here's a pic of "the spread" and my plate for dinner. I know you all wanted to see it. ;)