I’ve tried so many low carb substitutes that usually disappoint. However, this dish blew me out of the water, I will never go back to the traditional enchiladas. You’ll finish the meal feeling full and satisfied. Zucchini takes on whatever flavors it’s cooked with, so I love to use different taco seasonings and my secret ingredient, Kelapo coconut oil.  

Ingredients: 

• 8 Zucchini *halved lengthwise 
• Kosher Salt (3 tablespoons) 
• Kelapo Coconut Oil (1 tablespoon) 
• Thinly Sliced Scallions (90g) 
• 2 Finely Chopped Poblano Peppers 
• Cooked Black Beans (195g/ 1 cup) 
• Canned Corn *drained (175g/ 1 cup) 
• 1 Rotisserie Chicken *shredded with skinned removed 
• Group Cumin (1 teaspoon) 
• Garlic Powder (1 teaspoon) 
• Kosher Salt and Black Pepper *to taste 
• Enchilada Sauce (130g/ ½ cup) 
• Shredded Cheddar Cheese ( 113g/ 1 cup) 
• Sour Cream *for serving 
• Chopped Cilantro *for serving 

Instructions: 

1. Preheat the oven to 350 degrees Fahrenheit. Using a spoon, start to scoop out the seeds from the halved zucchini. Next, season your zucchini with some kosher salt evenly. Let the zucchini sit in a strainer in the sink for 20 to 25 minutes. 
2. After 20 to 25 minutes, remove the zucchini from the strainer and pat the zucchini dry with a paper towel. Place the zucchini onto a lined baking sheet and bake for about 10 to 15 minutes. 
3. To make the filling, in a medium skillet heat up 1 tablespoons of Kelapo Coconut Oil over medium heat. 
4. Next, add the sliced scallions and poblano peppers to the skillet; saute for about 5 minutes. Then, stir in 1 cup of black beans. Begin to mash the beans with a spoon. 
5. Add in the shredded chicken and corn to the skillet and begin to stir everything together. 
6. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of garlic powder, and salt and pepper to taste. Once combined, stir in 1 cup of enchilada sauce. Let the mixture cook for about 2 minutes. 
7. To assemble the enchilada, pour ½ cup of the enchilada sauce onto a 9 by 13 inch pan; make sure to spread evenly. Next, add a layer of your halved zucchini. Then, add a layer of the filling from the skillet, generously. Repeat the process until you use up all the filling and zucchini. 
8. Lastly pour over the top layer of zucchini the remaining 2 cups of enchilada sauce and sprinkle with a cup of shredded cheese. 
9. Place the pan in the oven for about 25 to 30 minutes. 
10. Serve with some sour cream and chopped cilantro.
11. Enjoy!