I loved the basics of the recipe, but made a few changes. I boiled the chicken in a mixture of low sodium chicken broth and dry white wine to add flavor to the chicken. I also added onions and mushrooms to the zucchini and sauteed the mixture in a teaspoon of olive oil before adding to the casserole. I also ditched the squash shells and put the mixture into a casserole dish, which made leftovers so much easier. The next time, I will also use a bit more enchilada sauce (perhaps about 4 - 5 oz. more). With my tweaks, the recipe came out quite flavorful, though I would add about 30 more calories per serving to the nutritional info if using my changes.