Summer's bounty offers the best ingredients for cooking. With vibrant fruits, vegetables, and herbs, each dish bursts with unique flavors. Take advantage of this season by trying these guilt-free enchilada stuffed zucchini boats. As a Texan, I could indulge in Mexican cuisine daily, but these boats satisfy my cravings without the heavy carbs that typically follow.

With these stuffed zucchini boats, I can indulge without the post-meal slump. Plus, they yield delicious leftovers. You can easily customize the filling to suit your taste and dietary needs. Get ready to meet your new favorite weeknight dish—and tomorrow's lunch, if you can resist devouring it all at once.

enchilada stuffed zucchini boats

photos by Ashleigh Amoroso

Summer is prime time for savoring freshly harvested zucchini. Although peak season runs from June to August, you might find this versatile veggie available year-round in some areas. Zucchini is low in calories, carbs, and sugars but packed with essential nutrients like potassium, manganese, and antioxidants, as noted by Dr. Axe.

Adding zucchini to meals boosts their volume without a lot of extra calories. They pair wonderfully with colorful ingredients like corn, tomatoes, sweet potatoes, and fresh herbs.

zucchini boats in dishfilling stuffed zucchini boats

These versatile veggies can shine in various recipes: a healthy snack, dip, side dish, or vegetarian main course. Their high water content means they cook quickly, adding a nice crunch to salads or vegetable platters.

For a healthier option, I often swap in lean ground turkey instead of beef in my recipes. Just keep in mind that turkey cooks faster, so sauté your vegetables first before adding the meat.

Some claim turkey lacks flavor, but I disagree, especially when incorporated into sauces, soups, tacos, or casseroles. Proper seasoning is key, and if you're watching your sodium, consider low-sodium spices like cumin and chili powder.

If you prefer less cooked zucchini, skip roasting them before stuffing or cut the cooking time. They'll still need heating after being filled, but the end result will have a fresher texture.

I like to cook the veggies and spices first while the zucchinis bake. After a couple of minutes, I add the turkey and sauce to the skillet mix. Once everything is perfectly cooked, it's time for the fun part: stuffing the zucchini.

enchilada stuffed zucchini boats


I enjoy using cotija cheese for any Mexican-inspired dish, as it complements the flavors beautifully. Its chunky texture also enhances the dish's presentation. For a lighter option, low-fat mozzarella or feta works well. If you follow a vegan or lactose-free diet, these boats are just as tasty without cheese. Don't forget to finish with cilantro and lime for that perfect touch!

To serve, I find it easiest to separate one zucchini from the center using a spatula, making sure to catch any spilled filling or sauce to drizzle on top.

Dig in and relish these healthy enchiladas!

Prep

30 minutes

Cook

30 minutes

Categories

Ingredients

  • 3 and 1/4 pounds (6-8 total) medium zucchinis
  • 2 tablespoons olive oil
  • 1 lb. lean ground turkey
  • 1 tablespoon minced garlic
  • 1 large red onion, chopped
  • 2 cans (10 ounces) red enchilada sauce
  • 1 cup diced tomatoes (add green chilis for more spice if desired)
  • 1 cup corn
  • 1 cup black beans
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (optional for extra heat)
  • 2-3 tablespoons chopped cilantro
  • Chopped green onions
  • 1 cup cotija cheese (or cheese of your choice)
  • Fresh lime wedges and sour cream (or non-fat plain Greek yogurt for topping)

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Trim the tops and bottoms from the zucchinis and slice them in half. Scoop out the centers, leaving a quarter-inch rim. (Save the insides for stuffing.)
  3. Drizzle olive oil over the zucchinis and season with salt and pepper. Rub it in well. Bake for 20-25 minutes until crisp and tender. Set aside.
  4. While the zucchinis cook, sauté the garlic and onion in a skillet for one minute. Add the ground turkey and cook until browned.
  5. Stir in 1.5 cans of the enchilada sauce with the ground turkey, tomatoes, corn, black beans, cumin, paprika (if using), chopped cilantro, and a splash of lime juice. Reserve the remaining enchilada sauce for later.
  6. Mix well and incorporate the scooped-out zucchini if desired, chopping it roughly beforehand.
  7. Pack the mixture generously into the cooked zucchinis.
  8. Pour the reserved enchilada sauce around the zucchinis for added flavor.
  9. Return to the oven for an additional five minutes, then top with cheese and bake for another five minutes until melted.
  10. Add your favorite toppings and serve immediately. (Save leftovers for a burrito or taco salad the next day!)