Beef Enchilada Stuffed Zucchini Boats

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 cup shredded cheddar cheese
• 4 medium zucchini
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup chopped cilantro

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut zucchini in half lengthwise and scoop out flesh, leaving a 1/4-inch thick shell.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned.
5. 5 Stir in enchilada sauce and cook for 2 minutes.
6. 6 Spoon beef mixture into zucchini shells.
7. 7 Top with shredded cheese and bake for 25 minutes.
8. 8 Garnish with cilantro before serving.

Equipment

• Baking sheet
• Skillet
• Spoon

Variations

• Substitute ground turkey or chicken for a leaner option.
• Add black beans or corn to the filling for extra texture.

Substitutions

• Use Monterey Jack cheese instead of cheddar for a different flavor profile.
• Substitute salsa for enchilada sauce if needed.

Pairings

• Mexican rice
• Refried beans
• Fresh avocado salad

Nutrition

Tips

• For extra flavor, roast the zucchini shells for 10 minutes before filling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F covered with foil.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh avocado salad.

FAQ