Enchilada Stuffed Zucchini Boats

Stuffed zucchini boats with vegetables ( tomato, pepper, corn, red onion and olives) and cheese in white baking dish, top view

Enchilada Stuffed Zucchini Boats

A super fresh and healthful take on enchiladas using seasonal produce, Enchilada Stuffed Zucchini Boats are brimming with flavor and make a great vegetarian family dinner.

Course Main Course

Cuisine American

Keyword Enchilada-Stuffed Zucchini Boats

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 261kcal

Ingredients

1 medium red onion
1 medium bell pepper, red
1 medium tomato
1/2 cup frozen corn
2 cloves garlic
1 medium jalapeño pepper
1 cup cheddar cheese sharp
2 tablespoons olive oil
1 teaspoon cumin, ground
1 teaspoon chili powder
1/2 teaspoon salt
4 medium zucchini
cilantro and black olives garnish

Instructions

Preheat your oven to 400 degrees. You can cook these on a baking sheet or baking dish. Line with parchment paper for easier cleanup.
Prep Veggies. Dice onion, mince garlic, and chop red pepper into small pieces. Deseed jalapeno and then cut into small pieces as well.
Add oil to a large skillet over medium-high heat. Saute onion, bell pepper, and jalapeno for 10 minutes, until soft. Next, add garlic, tomatoes, salt, and seasonings. Saute for another 8-10 minutes.
While that is cooking, chop the hard knob off the top of your zucchini and then cut them in half lengthwise. Use a small spoon to scoop out the soft centers. The trick is to leave just enough flesh so that the boats hold up, but also lots of room for filling. I’d say my sides were somewhere around 1/4-1/3 of an inch thick and that worked well. You can quickly chop the scooped flesh and add it to your veggie mixture sauteing.
Place hollowed zucchini on the prepared baking sheet and fill with veggie mixture. Top with cheese. Bake for 20 minutes, until cheese is bubbly and zucchini is tender. Top with chopped cilantro and sliced black olives if you want.

Nutrition