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Enchilada Stuffed Zucchini Boats

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A healthy and flavorful dish combining the classic flavors of enchiladas with nutritious zucchini.

Ingredients

Scale
  • 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
  • 1 (10-ounce) can diced tomatoes with green chilies, drained
  • 1 cup enchilada sauce
  • 1 cup Mexican cheese blend

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
  2. Slice the zucchini lengthwise and scoop out the seedy parts to create wells for the filling.
  3. Place the zucchini halves cut side up on the baking sheet, drizzle with 1 Tablespoon of olive oil, and sprinkle with 1/4 teaspoon of sea salt.
  4. Roast the zucchini in the oven for 15-20 minutes or until fork-tender.
  5. In a large non-stick skillet, heat the remaining Tablespoon of olive oil over medium-high heat. Add the diced onions and sauté for 7-10 minutes until browned.
  6. Add the ground turkey, season with pepper and the remaining 3/4 teaspoon of salt, and cook for about 10 minutes until browned.
  7. Stir in the diced tomatoes and the enchilada sauce. Increase heat to a gentle boil, then reduce to a simmer for 5-7 minutes.
  8. Remove the zucchini from the oven, pat dry, and spoon the turkey mixture into each zucchini half. Sprinkle with cheese.
  9. Bake the stuffed zucchini in the oven for about 5 minutes, or until the cheese is melted and bubbly.

Notes

These stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 3-6 months.

Nutrition

Keywords: zucchini, enchiladas, healthy dinner, stuffed zucchini, low-carb meals

Find it online: https://alexandrarecipes.com/enchilada-stuffed-zucchini-boats/