📍 Where this dish comes from: Monterrey, Nuevo León · Cerro de la Silla
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 medium zucchini sub: hollowed bell peppers
- 1 lb ground beef (80/20) sub: ground turkey, chicken, or chorizo
- 1/2 cup onion diced; sub: green onion or 1/4 tsp onion powder
- 1 tbsp olive oil sub: avocado oil or beef tallow
- 1 cup low-sugar enchilada sauce sub: tomato sauce + taco seasoning
- 1 cup shredded Monterey Jack sub: cheddar, pepper jack, dairy-free shred
- 1 tsp cumin sub: smoked paprika
- 1/2 tsp garlic powder sub: 1 minced garlic clove
- Salt & pepper to taste
- 2 tbsp fresh cilantro garnish; sub: parsley
Instructions
- Prep Zucchini: Halve zucchinis lengthwise; scoop centers to form boats (leave ¼-in walls).
- Cook Filling: Heat oil in skillet; sauté onion 2 min. Add beef, cumin, garlic powder, salt, and pepper; brown 6 min, drain fat.
- Stuff & Sauce: Arrange boats in lightly oiled baking dish. Spoon beef mixture inside. Drizzle enchilada sauce over each boat.
- Bake: Cover with foil; bake at 400°F (200°C) for 15 min. Uncover, top with cheese, and bake 5 min more or broil until bubbly.
- Finish: Sprinkle cilantro; serve hot with extra sauce from pan.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 24g | Fat: 22g
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About This Dish
Craving enchiladas without the tortilla carb hit? Hollowed zucchini halves become edible boats, stuffed with cumin-spiked ground beef, splashed with smoky red enchilada sauce, and finished under the broiler with a gooey cheese blanket.
Health Benefits
- Zucchini replaces the tortillas found in traditional enchiladas, keeping this dish low-carb.
- Ground beef and cheese provide the protein and fat that make this dish filling.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)