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Enchilada zucchini boats are a great family dinner!  Packed with protein and flavor, plus low in carbs, these enchiladas are the perfect healthier dinner recipe! #enchilada #zucchini #stuffed #zucchiniboats #healthyrecipe #easyrecipe #weeknight 
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5 from 8 votes

Enchilada Stuffed Zucchini Boats

A low carb version of hearty enchiladas!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: healthy enchiladas, zucchini boat
Servings: 4 servings
Calories: 519kcal


  • 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


  • 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.


* 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.


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