Enchilada Stuffed Zucchini Boats
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
519 kcal
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Course
Main Course
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Cuisine
Mexican
Enchilada Stuffed Zucchini Boats
Description
This recipe starts by halving and scooping out medium zucchinis to create boats that can hold a generous meat filling. After softening the zucchini slightly in the oven with olive oil and seasoning, ground beef is browned with minced onion and garlic, then simmered with taco seasoning, green chiles, water, and half of the enchilada sauce. The mixture thickens into a rich, savory filling. The filling is packed into the zucchini boats, which are then topped with remaining sauce and shredded Mexican cheese blend for melting.
Baking the stuffed boats at 400°F for 15–20 minutes melds flavors and melts the cheese, creating a dish with soft vegetable texture contrasting the robust, spicy beef filling. This variation allows for more vegetables on the plate while preserving enchilada flavors. It’s an inventive way to serve enchilada components with less carbohydrate from traditional tortillas.
Any leftover filling can be refrigerated up to a week or frozen for months for future meals. If the filling exceeds the zucchini quantity, it can be stored or additional zucchini boats can be prepared. This flexibility makes meal planning easier and reduces waste.
Ingredients
- 4 medium zucchini
- 1 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 lbs ground beef or turkey
- 1 medium yellow onion minced
- 2-3 cloves garlic minced
- 2 1/2 tsp taco seasoning
- 19 oz Red Enchilada Sauce (divided)
- 4 oz diced green chiles drained, canned
- 1/4 cup water
- 1 cup Mexican blend cheese shredded
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon or melon baller, leaving about 1/2 inch along the outside creating a “boat.”
- Place zucchini in prepared baking dish and brush with olive oil. Sprinkle with salt and pepper. Cook for 10 minutes to soften.
- In a large skillet, add ground beef, onion and garlic. Cook until the beef is browned and the onion is soft. Drain.
- Return meat mixture to skillet and add taco seasoning as well as diced green chiles, 1/4 cup water, and half of the enchilada sauce. Bring to a boil and simmer for 5-10 minutes or until thickened and excess liquid is evaporated. Remove from heat.
- Spoon the beef mixture into the zucchini boats, pressing down to fill. Add extra mixture on top until the boats are overflowing slightly.
- Top the zucchini with the remaining enchilada sauce and add a layer of cheese.Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
Notes
- Excess filling can be refrigerated for up to one week or frozen for several months.
- The number of zucchini boats can be increased to accommodate all the filling if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 23g | 8% |
| Protein | 46g | 92% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 137mg | 46% |
| Sodium | 1871mg | 78% |
| Potassium | 1214mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 1631IU | 33% |
| Vitamin C | 41mg | 46% |
| Calcium | 255mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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