These Enchilada Stuffed Zucchini Boats are a simple and delicious meal, all in one cute little veggie boat! I was over at my parents house last week while they were out of town, and their garden was overflowing with zucchini! Have you ever seen how big a homegrown zucchini can actually get? It’s seriously impressive…they’re basically the size of me! Maybe that’s exaggerating just a lil, but you get the idea, haha. 😉
I topped these Enchilada Stuffed Zucchini Boats with my Creamy Cilantro Lime Dressing, but my Dairy-free Sour Cream would be amazing as well! If you want some crunch, just add some plantain chips or Siete grain-free tortilla chips and call it a day!
Enjoy my recipe for these Enchilada Stuffed Zucchini Boats!
Enchilada Stuffed Zucchini Boats
Equipment
- Stovetop
- Oven
Ingredients
- 3-4 medium zucchini
- 2 tablespoons coconut oil or ghee, melted and divided
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef (or 2 cups cooked and shredded chicken)
- 3-4 tablespoons chili powder (depending how much spice you like)
- 1 tablespoon cumin
- 1 teaspoon sea salt
- 1 14.5 ounce can tomato sauce
Toppings (all optional):
- Creamy Cilantro Lime Dressing or Dairy-free Sour Cream
- diced avocado or guacamole
- chopped cilantro
- chopped onion
- fresh lime wedges
Instructions
- Preheat your oven to 400 degrees. Remove the tops and bottoms of your zucchini and slice in half lengthwise. Use a sharp ½ teaspoon or small spoon to scoop out the centers of the zucchini, leaving approximately a ¼" rim around the entire edge.
- Rub the zucchinis with 1 tablespoon of the coconut oil/ghee and season with sea salt. Place the zucchini into a baking dish or rimmed baking sheet and bake for 20-25 minutes, or until they're tender.
- While the zucchini is baking, let's make the sauce! Melt the remaining coconut oil/ghee in a medium sized pan over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any fat from the pan.
- Add the garlic and sauté until fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir well to combine. Add the tomato sauce and stir again. Bring the sauce to a simmer, turn the heat to low and simmer until the zucchini is finished cooking.
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