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4.5 from 2 votes

Enchilada-Stuffed Zucchini Boats

A super fresh and healthful take on enchiladas! Enchilada-stuffed zucchini boats are brimming with flavor and veggies.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Enchilada-Stuffed Zucchini Boats
Servings: 4
Calories: 423kcal


  • 1 medium onion, red
  • 1 medium bell pepper, red
  • 2 medium tomato, red
  • 2 clove garlic
  • 1 medium peppers, jalapeño
  • 4 ounce Monterey Jack cheese
  • 1 tablespoon butter, unsalted
  • 1 teaspoon cumin, ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 large zucchini


  • Chop onion, bell pepper, and tomatoes into small pieces; mince garlic. Remove seeds from jalapeno and dice into small pieces. Grate the cheese.
  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Heat a large skillet over medium high heat and melt butter (or olive oil). Saute onion, bell pepper, and jalapeno for 5 minutes. Add tomatoes, garlic, cumin, chili powder, and salt. Saute for another 8-10 minutes.
  • Meanwhile, cut zucchini in half lengthwise and remove the hard stem at the top. Use a small spoon to scoop out the center, being careful to leave enough flesh that the zucchini is stable.
  • Place hollowed zucchini on the prepared baking sheet and fill with tomato mixture. Top with cheese. Bake for 20 minutes, until zucchini is tender.


Calories: 423kcal | Carbohydrates: 61g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 518mg | Fiber: 9g | Sugar: 16g