Enchilada Stuffed Zucchini Boats

Finished Enchilada Stuffed Zucchini in pan with toppings.

These enchilada Zucchini Boats are hollowed zucchini stuffed with cheesy Tex-Mex beef and beans, an easy and lighter dinner the whole family loves.

Course Main Course

Cuisine Mexican

Keyword Zucchini Boats

Prep Time 1

Cook Time 45

Total Time 1 45

Servings servings

Calories 708kcal

Author Jason Decker

Ingredients

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

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

Nutrition