Stuffed Enchilada Zucchini Boats
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Mel's Kitchen Cafe · by Mel★ 4.7 (19)

Stuffed Enchilada Zucchini Boats

NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 44%
CARBS 23G31% OF CAL
6G FIBER12G OTHER5G TOTAL SUGAR
FAT 14G42% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hollowed zucchini boats filled with seasoned ground turkey, beans, and enchilada-spiced tomato sauce, then baked with melted cheese. A low-carb Mexican-inspired main.

mainmexicanporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 medium zucchini (halved)
  • 8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 2 cloves garlic (finely minced or pressed)
  • 1 jalapeno (finely chopped (seeds and membrane removed if you want less heat))
  • 16 ounces tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1 (15-ounce) can pinto beans (rinsed and drained)
  • 1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
  • Chopped cilantro for garnish
PREP
20M
SODIUM
1150MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.