Enchilada Stuffed Zucchini

Enchilada Stuffed Zucchini, a satisfying, easy dinner the whole family will love! 
Course Main Course
Cuisine Mexican
Keyword baked stuffed zucchini, stuffed zucchini, stuffed zucchini boats
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 510kcal
Author Dana @


  • 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

Enchilada Sauce

  • 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.

Enchilada 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°F degrees. Add about 1 cup of the sauce to two 9x13 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.


Calories: 510kcal | Carbohydrates: 30g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 1594mg | Potassium: 1179mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1925IU | Vitamin C: 45mg | Calcium: 299mg | Iron: 6mg