Enchilada Stuffed Zucchini Boats
These easy Enchilada Stuffed Zucchini Boats are full of amazing flavor. Tender squash filled with ground beef, peppers, and onions are covered in cheese and baked until bubbly for the perfect keto dinner.
Ingredients
- 4 medium-large zucchini
- 1 lb ground beef
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 4-ounce can green chiles drained
- 4 cloves garlic minced
- 1 cup enchilada sauce
- 1 cup shredded Mexican blend cheese or cheddar
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the zucchini lengthwise and remove the insides with a spoon. Place the zucchini boats on the baking sheet and set aside.
- In a large skillet, brown the ground beef over medium heat, crumbling it as it cooks. Season with smoked paprika, chili powder, cumin, and salt.
- Once browned, add the onion, bell pepper, and green chilies and continue to saute until the vegetables are softened, about 3-4 minutes.
- Add the garlic and saute 30 more seconds.
- Stir in the enchilada sauce and heat until hot and bubbly. Remove from the heat.
- Divide the beef enchilada filling evenly between the zucchini boats, then sprinkle each one evenly with cheese. Bake in the oven for 20-25 minutes or until the cheese is melted and the zucchini is softened. Broil the last 1-2 minutes for browned cheese.
- Remove from the oven and top with chopped cilantro. Serve!
Notes
- I used homemade enchilada sauce which is also low carb and gluten-free. Store-bought also works!
- Leftovers keep really well in the fridge for up to 3 days, just reheat in the microwave!
- You can use ground turkey or chicken in place of the beef, if desired. I used 90/10 ground beef.
Nutrition
Serving: 1 zucchini boatCalories: 166kcalCarbohydrates: 4.7gProtein: 16.1gFat: 9.7gCholesterol: 48.9mgSodium: 315.3mgFiber: 1.4gSugar: 1.8g
Tried this recipe?Let us know how it was!