Stuffed Enchilada Zucchini Boats

Name: Stuffed Enchilada Zucchini Boats
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 4 medium zucchini; 8-12 ounces lean ground turkey or ground beef; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup finely chopped onion; 2 cloves garlic; 1 Jalapeño; 16 ounces tomato sauce; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon granulated sugar; 1 teaspoon dried oregano; ½ teaspoon ground coriander; 1 (15-ounce) (15-ounce) can pinto beans; 1-2 cups shredded Monterey Jack or cheddar cheese; Chopped cilantro for garnish

User Reviews

4.7

57 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 Servings
Course
Main Course
Cuisine
American

Stuffed Enchilada Zucchini Boats

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

4 medium zucchini halved
8-12 ounces lean ground turkey or ground beef depends on how meaty you want this dish to be
1 teaspoon salt
½ teaspoon black pepper
½ cup finely chopped onion
2 cloves garlic finely minced or pressed
1 Jalapeño finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
½ teaspoon ground coriander
1 (15-ounce) (15-ounce) can pinto beans rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese or a combination
Chopped cilantro for garnish

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Instructions

Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.

Nutrition Information

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Serving 1 Serving Calories 343kcal (17%) Carbohydrates 31g (10%) Protein 28g (56%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 54mg (18%) Sodium 1040mg (43%) Fiber 10g (40%) Sugar 8g (16%)