chicken enchilada stuffed zucchini

i saw this on my fave food blog skinnytaste.com and couldn't wait to try it! i made it for dinner tonight and they were awesome! i've said this before- sometimes the idea of vegetables (i think it may be the texture)grosses me out and i cant eat something if i know that there are veggies in it. i was a little scared that this might be the case because for some reason lately zucchini has been bothering me (no i'm not pregnant- i think its just my tastebuds changing in my old age lol) anyways, that was not the case with these at all and i genuinely enjoyed them!

what i loved best about these is that even though i didnt even attempt to give it to my kids cuz i didnt want to have that battle today, i wrapped the chicken/zucchini mixture in corn tortillas and my kids ate it no problem! yay hidden veggies!!

chicken enchilada stuffed zucchini
http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html

2 medium zucchini
1 cooked, shredded chicken breast
1 cup (or more to taste) enchilada sauce
3/4 cup shredded mexican cheese

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

In a large saute pan, heat 1/2 cup enchilada sauce. Add zucchini and chicken; mix and cook until zucchini is cooked through. .Add more enchilada sauce if the mixture appears too dry.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly. Top with remaining enchilada sauce and shredded cheese.

Cover with foil and bake for 35 minutes or until cheese is melted and zucchini is cooked through. I topped with light sour cream and some avocado pieces. DEEELISH