How to Make Enchilada Stuffed Zucchini Boats
Savor the flavors of Enchilada Stuffed Zucchini Boats! A healthy twist on a classic dish, perfect for a satisfying meal everyone will love!
The Ultimate Comfort Food in a Healthy Form
Today I want to share a super simple, healthy recipe, Enchilada Stuffed Zucchini Boats. This is one of those dishes where it looks and seems like it should take a lot of effort and money, but it’s actually one of the more frugal healthy meals out there. The great thing also is that if you have picky kids like mine, they will likely just pick the meat out of the zucchini. Since we add a side of rice, no one leaves the table hungry.
From Humble Zucchini to Enchilada Sensation
Here’s what you’ll need to make these enchilada stuffed zucchini boats.
- 3 large zucchini
- 1 can enchilada sauce
- 1 lb ground turkey or beef
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese
- casserole dish
Simple Steps to a Flavorful Zucchini Enchilada
First you’re going to preheat the oven to 375 degrees F.
Next, you will cook your pound of meat until it is no longer pink.
While you cook your meat, slice your zucchini in half lengthwise. Scoop out the seeds and pulp, leaving about 1/4 in wall and squash. You will discard the seeds and pulp.
Place the cut zucchini in a casserole dish. Brush the boats on all sides with the oil, then season with salt and pepper.
When your meat is cooked through, drain the grease as needed. Add your enchilada sauce to the meat and allow to heat up.
When your meat mixture is heated through, fill each zucchini half with an equal amount of the meat sauce, and top with shredded cheese.
Bake for 25 minutes or until cheese is brown and bubbling.
We like to serve ours with rice. Since I have to watch my carbs due to gestational diabetes, I just ate mine with cauliflower rice.
A Deliciously Unexpected Twist: Enchilada Stuffed Zucchini
This meal is a perfect weekend dinner. It doesn’t take a lot of time, is filling, yet healthy. It’s perfect if you need a low carb option. It has the comfort of enchiladas with the deliciousness of squash. I hope you will enjoy this recipe as much as we do!
Enchilada Stuffed Zucchini Boats
Ingredients
- 3 large zucchini
- 1 can enchilada sauce
- 1 lb ground turkey or beef
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese
Instructions
- Preheat the oven to 375 degrees F
- Cook your lb of meat until no longer pink
- While you cook your meat, slice your zucchini in half lengthwise. Scoop out the seeds and pulp, lesving about 1/4 in wall and squash; discard seeds and pulp.
- Place the cut zucchini in a casserole dish. Brush the boats on all sides with the oil, then season with salt and pepper.
- When your meat is cooked through, drain as needed. Add your enchilada sauce to the meat and allow to heat up.
- When your meat mixture is heated through, fill each zucchini half with an equal amount of the meat sauce, and top with shredded cheese.
- Bake for 25 minutes or until cheese is brown and bubbling.
Notes
Want more healthy food on a frugal budget? Check these out!
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