Craving a mouthwatering Mexican-inspired dish that's both low-carb and packed with flavor? Get ready to transform your dinner routine with these incredible Beef Enchilada Zucchini Boats! Imagine tender zucchini boats filled with seasoned ground beef, smothered in rich enchilada sauce, and topped with melted cheese - it's a meal that will make your taste buds dance and your family beg for seconds. This recipe proves that healthy eating doesn't mean sacrificing taste, offering a perfect balance of nutrition and indulgence in every single bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium zucchinis, halved lengthwise
- 1 pound ground beef
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1 tablespoon taco seasoning
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease a baking dish.
- Using a spoon, carefully scoop out the inner flesh of the zucchini halves, creating a boat-like shape. Leave about 1/4 inch of flesh around the edges to maintain the zucchini's structure. Set the hollowed zucchini boats aside.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook for 6-8 minutes until no pink remains.
- Add diced onions to the beef and cook for an additional 2-3 minutes until onions become translucent.
- Sprinkle taco seasoning over the beef and onion mixture, stirring to combine thoroughly. Cook for another minute to bloom the spices.
- Pour 1/2 cup of enchilada sauce into the beef mixture and stir to combine, creating a saucy filling.
- Arrange the zucchini boats on the prepared baking sheet, cut side up. Spoon the beef mixture evenly into each zucchini boat.
- Drizzle the remaining enchilada sauce over the stuffed zucchini boats.
- Sprinkle shredded cheese generously over the top of each zucchini boat.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes before serving. Optional: garnish with fresh cilantro, sour cream, or sliced jalapeños.
Tips
- Choose firm, medium-sized zucchinis for the best boat shape and texture.
- When scooping out zucchini flesh, be gentle to maintain the structural integrity of the boat.
- Pat ground beef dry before cooking to ensure proper browning and prevent excess moisture.
- Use fresh taco seasoning for the most vibrant flavor profile.
- Don't overcook the zucchini - you want it tender but not mushy.
- For extra heat, add diced jalapeños to the beef mixture or as a topping.
- Use a mix of cheeses like cheddar and monterey jack for a more complex flavor.
- Let the zucchini boats rest for 5 minutes after baking to help them set and cool slightly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 90mg
