Eat Yourself Skinny · by Kelly Gellner★ 5.0 (4)
Enchilada Stuffed Zucchini Boats
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 14%
CARBS 12G28% OF CAL
3G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 11G61% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves filled with seasoned tomato, peppers, and cheese. A lighter take on traditional enchiladas.
mainmexicancasserole🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tbsp olive oil
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 1 jalapeño (seeded and chopped)
- 2 cloves garlic (minced)
- 1 lb tomatoes (chopped)
- 1/2 tsp sea salt
- 1 tsp cumin
- 1 tsp chili powder
- 4 large zucchini
- 3 ounces shredded cheese
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 14%
CARBS 12G28% OF CAL
3G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 11G61% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 161mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 404mg
- Calcium
- 182mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.