Enchilada Stuffed Zucchini Boats Recipe

Enchilada Stuffed Zucchini is a satisfying, easy dinner the whole family will love. This Stuffed Zucchini is a tasty healthy dinner with a fun twist!

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Stuffed Zucchini is a staple in our house starting in spring through summer, it is so versatile (and cheap!). So how can you not make it, especially when it’s this Enchilada Stuffed Zucchini?

I normally make zucchini boats with ground Italian sausage or even a lighter version with tomatoes and cheese, more of a side dish. But I love doing twists on what I normally make.

Recipes like this are a great way to use fresh zucchini from the garden. If you grow them, you know what I mean! We all have our favorite ways of cooking them during zucchini season.

This stuffed zucchini recipe is seriously amazing and one of those recipes that you will come back to over and over again, it is just super flavorful.

With ingredients like corn, black beans, taco seasoning, and cilantro you really get that southwest flair coming through and I find it to be a great option for pairing with zucchini. Don’t forget plenty of cheese!

Also, using a homemade enchilada sauce really kicks it up a notch. I really like our homemade recipe so we always default to that rather than using store-bought.

If you’re a zucchini lover and want to amp up your zucchini game and make something that is healthier but not lacking in flavor then this Stuffed Zucchini is what you need.

Some of our other favorite recipes using zucchini include: Copycat Chili’s Chicken Enchilada Soup, Zucchini Rice Casserole, Zucchini Noodle Primavera and Italian Cheese Scalloped Zucchini.

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1. Fun flavors really kick this main dish up a notch.
2. It’s a healthy meal that makes enough to feed a crowd.
3. You can switch up the ingredients to your liking.

• Ground beef
• Black beans
• Corn
• Cilantro
• Taco seasoning
• Ground cumin
• Garlic powder
• Onion powder
• Kosher salt
• Water
• Zucchini
• Egg
• Breadcrumbs
• Colby Jack cheese
• Unsalted butter
• Cornstarch
• Chili powder
• Chicken broth
• Tomato sauce
• Dried oregano
• Granulated sugar

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1. Brown the ground beef in a large pan over medium-high heat. Drain any excess fat.
2. Add the beans, corn, cilantro, taco seasoning, cumin, garlic powder, onion powder, and salt. Mix until combined and cook until fragrant, one minute.
3. Add the water and mix to combine, lower heat to medium-low, simmer until almost all the water has evaporated but the mixture is not dry for about 3-5 minutes. Take off the heat, and let cool until ready to use again.
4. Cut the zucchini in half lengthwise and scoop out the seeds, leaving about 1/4 inch of the zucchini flesh. To make this easier I use a melon baller, be careful not to puncture the sides of the zucchini. 
5. In a large bowl, add the egg, breadcrumbs, and 1 cup of the cheese. Add the meat mixture and mix to combine. Next, make the sauce.
6. In a medium-sized saucepan, add the butter and let melt over medium heat, add the cornstarch and whisk to combine, cook for one minute.
7. Add the chili powder, whisk to combine, and cook one additional minute.
8. Slowly pour in the chicken stock, whisking constantly to avoid lumps.
9. Add the remaining ingredients, whisk to combine. Stir occasionally until thickened, about 3-5 minutes. 
10. Preheat oven to 350°F degrees. Add about 1 cup of the sauce to two 9×13 inch baking dishes.
11. Distribute the stuffing evenly among the zucchini halves.
12. Place each zucchini half into the baking dish, cover with foil and bake in your preheated oven for 30 minutes.
13. Remove the foil, add the remaining cheese and bake for an additional 15 minutes. 
14. Serve with the remaining sauce and toppings of your choice. 

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CAN I USE OTHER CHEESE FOR THIS?

Absolutely, Colby Jack is our default, and feel that it goes with so many great dishes but you can also use a Mexican Blend, Sharp Cheddar, Monterey Jack, or Pepper Jack. 

Just make sure to use a melting cheese.

I love to buy my cheese in block form and grate it myself, it melts much more evenly and it doesn’t contain additional preservatives.

CAN I USE THE REMOVED ZUCCHINI INSIDES?

Usually, we discard it but if you are not one to waste food. you can absolutely saute it up with the hamburger and remaining ingredients and use it in the filling!

It may make it a touch more watery since zucchini holds a lot of water, but it doesn’t affect the flavor at all.

WHAT OTHER VEGETABLES CAN I USE?

I would suggest you use what you love best, some other fresh vegetables that we regularly add to this recipe include diced jalapenos, avocado, any beans you like, diced bell pepper, or diced onion.

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ANY ADDITIONS?

I’m thinking parmesan cheese, bread crumbs or marinara sauce. All kinds of things would work here!

• Ricotta cheese mixed into the filling for a creamy texture
• Chopped red bell peppers for a pop of color and sweetness
• Fresh herbs like basil or parsley for added flavor
• Brown rice or quinoa mixed in for a hearty, filling boost
• Spinach for a nutritious addition
• Goat cheese crumbled on top for a tangy finish
• Mozzarella cheese for extra gooeyness
• Mushrooms finely chopped and sautéed with the meat
• Olives sliced for a briny contrast
• Jalapeños diced for a spicy kick

ANY SUBSTITUTIONS?

Fresh tomatoes and red pepper flakes also come to mind. Is your mouth watering for this main course yet?

• Ground chicken or turkey instead of beef for a lighter option
• Italian cheese blend instead of Colby Jack for a different cheese flavor
• Store-bought enchilada sauce to save time
• Yellow squash instead of zucchini for variety
• Panko breadcrumbs swapped for gluten-free breadcrumbs if needed
• Vegetarian meat substitute to make the dish vegetarian-friendly

This can be stored in the refrigerator covered or in an airtight container where it will keep for up to 4 days.

This can also be frozen, place everything in a freezer container or in your baking dish if it is freezer safe and cover it with plastic wrap and foil and it will keep for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed. Reheat in the oven at 350°F covered until warmed through.

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Love zucchini but want to switch it up a bit? Then, next time you’re hungry, you absolutely have to make my Stuffed Zucchini. It’s one of the best zucchini recipes out there.

If you’ve tried this STUFFED ZUCCHINI, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
 

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5 from 5 votes

Enchilada Stuffed Zucchini Boats Recipe

Author Dana @ ThisSillyGirlsKitchen.com

Prep: 1 hour hr

Cook: 45 minutes mins

Total: 1 hour hr 45 minutes mins

Enchilada Stuffed Zucchini is a satisfying, easy dinner the whole family will love. This Stuffed Zucchini is a tasty healthy dinner with a fun twist!

Servings 6 servings

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Ingredients

  

1x2x3x

• ▢ 1 pound ground beef
• ▢ 15 ounce can black beans drained and rinsed
• ▢ 1 ear of corn cut off cob about 1 cup or canned
• ▢ 2 tablespoon fresh cilantro rough chop
• ▢ 6 tablespoons taco seasoning
• ▢ 1 tablespoon ground cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 cup water
• ▢ 6 large zucchini
• ▢ 1 egg lightly beaten
• ▢ ¼ cup panko breadcrumbs or plain breadcrumbs
• ▢ 3 cups shredded Colby Jack cheese divided

Enchilada Sauce

• ▢ 3 tablespoons unsalted butter
• ▢ 3 tablespoons cornstarch
• ▢ 2 tablespoons chili powder
• ▢ 2 cups chicken stock
• ▢ ½ cup tomato sauce
• ▢ 2 teaspoons granulated sugar
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon kosher salt

Instructions

• Brown the ground beef in a large pan over medium-high heat. Drain any excess fat.
  1 pound ground beef
• Add the beans, corn, cilantro, taco seasoning, cumin, garlic powder, onion powder, and salt. Mix until combined and cook until fragrant, one minute.
  15 ounce can black beans drained and rinsed, 1 ear of corn cut off cob about 1 cup, 2 tablespoon fresh cilantro rough chop, 6 tablespoons taco seasoning, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt
• Add the water and mix to combine, lower heat to medium-low, simmer until almost all the water has evaporated but the mixture is not dry for about 3-5 minutes. Take off the heat, and let cool until ready to use again.
  1 cup water
• Cut the zucchini in half lengthwise and scoop out the seeds, leaving about 1/4 inch of the zucchini flesh. To make this easier I use a melon baller, be careful not to puncture the sides of the zucchini.
  6 large zucchini
• In a large bowl, add the egg, breadcrumbs, and 1 cup of the cheese. Add the meat mixture and mix to combine. Next, make the sauce.
  1 egg lightly beaten, ¼ cup panko breadcrumbs or plain breadcrumbs, 3 cups shredded Colby Jack cheese
• In a medium-sized saucepan, add the butter and let melt over medium heat, add the cornstarch and whisk to combine, cook for one minute.
  3 tablespoons unsalted butter, 3 tablespoons cornstarch
• Add the chili powder, whisk to combine, and cook one additional minute.
  2 tablespoons chili powder
• Slowly pour in the chicken stock, whisking constantly to avoid lumps.
  2 cups chicken stock
• Add the remaining ingredients, whisk to combine. Stir occasionally until thickened, about 3-5 minutes.
  ½ cup tomato sauce, ½ teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 teaspoons granulated sugar
• Preheat oven to 350°F degrees. Add about 1 cup of the sauce to two 9×13 inch baking dishes.
• Distribute the stuffing evenly among the zucchini halves.
• Place each zucchini half into the baking dish, cover with foil and bake in your preheated oven for 30 minutes.
• Remove the foil, add the remaining cheese and bake for an additional 15 minutes.
• Serve with the remaining sauce and toppings of your choice.

Notes

1. Feel free to switch up your meat, this is great with ground chicken or turkey as well.
2. Add other cheeses, see some suggestions above.
3. You can use store bought enchilada sauce if you do not want to make your own.
4. Other vegetables can be used, see my suggestions above.
5. This can be frozen, see above on how to do that.
6. Easily double this recipe and freeze for a later meal.

Nutrition

Calories: 708kcal | Carbohydrates: 37g | Protein: 40g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1618mg | Potassium: 1310mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2441IU | Vitamin C: 41mg | Calcium: 568mg | Iron: 6mg

Nutrition Disclaimer

Course Main Course

Cuisine American, Mexican

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