Enchilada-Stuffed Zucchini Boats
A super fresh and healthful take on enchiladas! Enchilada-stuffed zucchini boats are brimming with flavor and veggies.
- 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