Zucchini Enchiladas

These enchiladas look tough, but they are not. I have also found (and will mark in the ingredients list) that some ingredients are not a big deal if they are left out...you know, for those of us who are forgetful.

Ingredients:
1 can of enchilada sauce
3-4 medium zucchini (depending on the size of the zucchini and the size of the pan)
1 tsp. oil
1/2 c. chopped green onions (I constantly forget these, if you do, just throw some onion powder in)
3 cloves garlic (or 3/4 tsp. of dried minced garlic)
1/2 c. diced green bell pepper (you can also use poblanos or say "Ooops I forgot to buy these...meh.")
1/4 c. chopped cilantro (I often just dump about half a container of dried in and call it good)
8 oz. chopped chicken breast (I hardly ever put this in, I find it doesn't add much unless you need the meat)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. chili powder
3 Tbs. water (unless you forget the next ingredient)
1 Tbs. tomato paste (or not...)
3/4 c. shredded cheddar

Procedure:
1. Cut the zucchini in half and scoop out the inside, but save the flesh in a bowl, you'll want it. The original recipie called to drop the zucchini in boiling water for 1 minute, but I have found you can totally skip this step and it's just fine. They will look like this:

2. In a pan heat the oil, onion and garlic for about 2 minutes or so and then add everything but the cheese. ONLY ADD about half the can of enchilada sauce though. Cook it three more minutes:

3. Put the stuff you just cooked into the little zucchini boats:

4. Drizzle the enchilada sauce over and add the cheese:

5. Cover with foil and bake 400 degrees for 35 minutes. Eat it.