Enchilada Stuffed Zucchini Boats are a fantastic dish that combines the classic flavors of enchiladas with the health benefits of zucchini. This recipe is great for anyone looking to eat healthier without sacrificing flavor. Zucchini is a low-calorie vegetable that is full of vitamins and minerals, making it an excellent choice for a wholesome meal. Stuffing the zucchini with seasoned ground turkey, tomatoes, and cheese makes it a filling dish that is sure to please. It’s perfect for family dinners, meal prepping for the week, or impressing guests at a gathering.
HOW TO MAKE Enchilada Stuffed Zucchini Boats
Ingredients:
- 4 medium zucchini
- 2 Tablespoons olive oil, divided
- 1/3 cup diced onion
- 1 pound ground turkey (or any ground meat of your choice)
- 1 teaspoon sea salt, divided
- 1/4 teaspoon black pepper
- 10-ounce can diced tomatoes with green chilies, drained
- 1 cup enchilada sauce
- 1 cup Mexican cheese blend
DIRECTIONS:
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out the seedy parts of the centers of the zucchini, creating wells for the filling.
- Place the zucchini halves on the baking sheet, cut side up. Drizzle with 1 Tablespoon of the olive oil and sprinkle with 1/4 teaspoon of salt.
- Roast the zucchini in the oven for 15-20 minutes or until they are fork-tender.
- Meanwhile, heat the remaining Tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced onions and sauté for 7-10 minutes, or until they begin to brown.
- Add the ground turkey to the skillet. Season it with pepper and the remaining 3/4 teaspoon of salt. Cook for about 10 minutes, breaking the meat apart with a spatula until it is browned.
- Stir in the diced tomatoes with green chilies and the enchilada sauce. Increase the heat to bring the mixture to a gentle boil, then reduce it to a simmer for 5-7 minutes, allowing the excess sauce to absorb into the meat.
- When the zucchinis are done roasting, remove them from the oven and keep the oven at 400°F.
- Use paper towels to pat any moisture from the zucchini boats. Spoon the turkey mixture inside each zucchini half and then sprinkle with cheese.
- Bake the stuffed zucchini in the oven for about 5 minutes, or until the cheese is melted and bubbly.
- These stuffed zucchini boats can be kept in the refrigerator for up to 5 days. They can also be frozen for 3-6 months.
HOW TO SERVE Enchilada Stuffed Zucchini Boats
Serving Enchilada Stuffed Zucchini Boats is easy and can be customized to fit your taste. You can serve them as a main dish or as a side dish to complement your meal. They are great on their own or can be topped with additional garnishes like fresh cilantro, avocado slices, or a dollop of sour cream. Pair them with a light salad or some chips and salsa for a complete meal.
These zucchini boats also make a great lunch option when you have leftovers. Just refrigerate the extras and reheat when you’re ready to eat. They are tasty both warm and at room temperature.
HOW TO STORE Enchilada Stuffed Zucchini Boats
Storing your Enchilada Stuffed Zucchini Boats is simple and helps to keep them fresh for later meals. If you have leftovers, ensure they are cooled completely before storing. Place them in an airtight container in the refrigerator, and they will stay good for up to 5 days.
If you want to keep them for a longer period, consider freezing them. Wrap each stuffed zucchini boat tightly with plastic wrap or aluminum foil. Then place them in a freezer-safe container. They can be frozen for 3-6 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight and reheat in the oven until warmed through.
TIPS TO MAKE Enchilada Stuffed Zucchini Boats
- Choose firm zucchini: Make sure the zucchini you select is firm and free of blemishes. This will ensure they hold up well during baking.
- Don’t overcook the zucchini: Be careful not to roast the zucchini too long. You want them tender but still able to hold their shape.
- Customize the filling: Feel free to add your favorite vegetables to the filling, like corn or black beans, to enhance the recipe and add extra nutrition.
- Use low-fat cheese: If you’re watching your calories or fat intake, consider using low-fat cheese for a healthier option without sacrificing flavor.
- Add spice: If you like a bit of heat, add jalapeños to the filling or top the stuffed zucchini boats with a bit of hot sauce before serving.
VARIATIONS
This recipe is as versatile as it is delicious. Here are a few variations to try:
- Vegetarian Version: Replace ground turkey with a mixture of black beans, corn, and diced bell peppers. This keeps the dish hearty and satisfying without meat.
- Different Meats: Swap the ground turkey for ground beef, chicken, or sausage, depending on your flavor preference.
- Taco Style: For a taco twist, mix in taco seasoning with the ground meat and use taco sauce instead of enchilada sauce for a different flavor.
- Cheese Varieties: Try different cheese blends like pepper jack for added spice, or use queso fresco for a more traditional Mexican flavor.
FAQs
1. Can I prepare the filling ahead of time?
Yes! You can prepare the filling a day in advance. Store it in the refrigerator, and just spoon it into the zucchini before baking.
2. Can I use other vegetables for stuffing?
Absolutely! Bell peppers, eggplants, and tomatoes can all be used as alternatives. Just adjust the cooking time accordingly.
3. How can I increase the nutrition in this dish?
Add more vegetables to the filling, such as chopped spinach, kale, or grated carrots, to increase the fiber and nutrients.
By following this simple recipe and using fresh ingredients, you can enjoy a wonderful and healthy dish that fits into various dietary needs, without compromising taste. Make these Enchilada Stuffed Zucchini Boats a regular part of your meal rotation; your family will love them!