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Zucchini Enchilada Boats

Craving enchiladas without the tortilla carb hit?
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
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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