Enchilada Stuffed Zucchini, a satisfying, easy dinner the whole family will love!
Stuffed Zucchini is a staple in our house starting in spring through summer, it is so versatile (and cheap!). This post is sponsored by BJ’s Wholesale Club, all opinions are 100% my own. #BJsSmartSaver
How I normally make stuffed zucchini is with ground Italian sausage or even a lighter version with tomatoes and cheese, more for a side dish. But, this weekend I found these beautiful zucchinis and wanted to try a twist on what I normally make.
I had done my huge monthly shopping trip at BJ’s Wholesale Club and I was stocked up on all my staples, ground beef, taco seasoning, beans, cheese, etc. So I knew this recipe had to be made!
They came out amazing! They are so flavorful and satisfying.
Admittedly, they are a touch time consuming, if you have ever made stuffed zucchini before you know this is the case. The tedious part is scooping out the insides of the zucchini.
I don’t mind though because the flavor of these is so worth it!
Enchilada Stuffed Zucchini Directions:
- Brown ground beef and drain, add black beans, corn, cilantro, seasonings, and water to the pan. Simmer until most of the liquid is evaporated, set aside to cool.
- While the meat mixture is cooling, scrape out the zucchini seeds, leaving about 1/4 of an inch of the zucchini flesh left. Set aside.
- Make the enchilada sauce, spread one cup of the sauce onto the bottom of each serving dish.
- Mix the meat mixture with one egg, breadcrumbs, and cheese. Stuff into the zucchini boats and place the zucchini into the serving dishes.
- Bake at 350 for 30 minutes, take it out, add the remaining cheese and bake an additional 15 minutes. Serve with more enchilada sauce and toppings of your choice.
Alternatives and Add-Ons:
This recipe makes a lot, 2 9×13 baking dishes. I suggest halving the recipe for a smaller crowd.
But, they do make wonderful leftovers!
Also, this recipe calls for the zucchini “insides” to be discarded, I suggest adding them to soups or stir-fries. You can add them to the meat mixture with the corn and beans but there will be so much filling and not enough boats!
Either way is up to you, you can also use any excess filling for regular enchiladas or casseroles.
If you like a lot of sauce, I suggest doubling the sauce recipe.
I really love that I can get all of my staples in one place: BJ’s Wholesale Club! They have a wide variety of products with great brand names, including their own, Wellsley Farms at amazing prices.
I do one large shopping trip a month there then if in a pinch I need to grab a zucchini or two, I don’t have to worry about spending an hour going to another store.
If you are interested in becoming a member of BJ’s Wholesale Club like me, then just click on this link to register.
Just for signing up you and I will both receive a $25 BJ’s gift card, score!
More yummy zucchini recipes from my favorite bloggers:
- Garlic Shrimp and Zucchini Noodles
- Zucchini Mushroom Pasta Sauce
- Chocolate Zucchini Muffins
- Crispy Baked Zucchini Fries
- Paleo Chicken Zucchini Fritters
- Lemon Zucchini Bread
Enchilada Stuffed Zucchini
- 1 pound ground chuck
- 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
- 1 cup water
- 6 large zucchini
- 1 egg lightly beaten
- 1/4 cup panko breadcrumbs or plain breadcrumbs
- 1 1/2 cup Mexican Cheese Blend divided
- 3 tablespoons unsalted butter
- 3 tablespoons cornstarch
- 2 tablespoons chili powder
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons granulated sugar
Brown ground beef in a large skillet over medium-high heat. Drain any excess fat. Add the beans, corn, cilantro, taco seasoning, cumin, garlic powder, onion powder, and salt. Mix until combined and cook until fragrant, one minute. Add the water and mix to combine, lower heat to medium-low, simmer until almost all the water is evaporated but the mixture is not dry about 3-5 minutes. Take off the heat, and let cool until ready to use again.
Cut zucchini in half length-wise 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.
In a large bowl, add the egg, breadcrumbs, and 1/2 cup of the cheese. Add the meat mixture and mix to combine. Next, make the sauce.
In a medium-sized saucepot, add the butter and let melt over medium heat, add the cornstarch and whisk to combine, cook for one minute. Add the chili powder, whisk to combine, cook one additional minute.
Slowly pour in the chicken stock, whisking constantly to avoid lumps. Add the remaining ingredients, whisk to combine. Stir occasionally until thickened, about 3-5 minutes.
Preheat oven to 350 degrees. Add about 1 cup of the sauce to two 9 x13 inch baking dishes. Distribute the stuffing evenly among the zucchini boats. Place each zucchini half into the baking dish, cover with foil and bake for 30 minutes.
Remove the foil, add the remaining cheese and bake an additional 15 minutes. Serve with remaining sauce and toppings of your choice.
*If you like a lot of sauce, double this recipe.
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