Enchilada Stuffed Zucchini Boats
A low carb version of hearty enchiladas!
Servings: 4 servings
Calories: 519kcal
Ingredients
- 4 medium zucchini
- 1 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 lbs ground beef (or turkey)
- 1 medium yellow onion, minced
- 2-3 cloves garlic, minced
- 2 1/2 tsp taco seasoning
- 19 oz red enchilada sauce (divided)
- 4 oz can diced green chiles drained
- 1/4 cup water
- 1 cup shredded Mexican-blend cheese
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon or melon baller, leaving about 1/2 inch along the outside creating a “boat.”
- Place zucchini in prepared baking dish and brush with olive oil. Sprinkle with salt and pepper. Cook for 10 minutes to soften.
- In a large skillet, add ground beef, onion and garlic. Cook until the beef is browned and the onion is soft. Drain.
- Return meat mixture to skillet and add taco seasoning as well as diced green chiles, 1/4 cup water, and half of the enchilada sauce. Bring to a boil and simmer for 5-10 minutes or until thickened and excess liquid is evaporated. Remove from heat.
- Spoon the beef mixture into the zucchini boats, pressing down to fill. Add extra mixture on top until the boats are overflowing slightly.
- Top the zucchini with the remaining enchilada sauce and add a layer of cheese.Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
Notes
* if the amount of filling is too much for your zucchini, leftover filling can be refrigerated for 1 week, or frozen for several months. You could also increase the amount of zucchini boats.
Nutrition
Calories: 519kcal | Carbohydrates: 23g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 1871mg | Potassium: 1214mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1631IU | Vitamin C: 41mg | Calcium: 255mg | Iron: 6mg