Enchilada Stuffed Zucchini Boats
These Enchilada Stuffed Zucchini Boats are super flavorful, easy to make and are a much healthier alternative to your favorite dish! Recipe is from Megan Gilmore’s cookbook, No Excuses Detox.
So I have a bit of a confession. I am utterly OBSESSED with cookbooks. Seriously! I love to collect them, display them, flip through them and admire all the gorgeous photos so when a fellow blogger comes out with her very own cookbook you can bet I get pretty excited!! Megan Gilmore from the blog Detoxinista just launched her brand new cookbook called No Excuses Detox and the recipes are simply mouthwatering! This isn’t her first book either, I’m sure most of you have seen her other gorgeous cookbook Everyday Detox floating around on the shelves of your local bookstore.
Megan is all about detoxing naturally using whole foods that are delicious and keep you full all day! When people think of detoxing most assume that you’ll go hungry, but that’s just not the case. Her cookbook No Excuses Detox features 100 healthy recipes complete with gorgeous photos, shopping lists and user-friendly labels that let you know if a dish is gluten-free, dairy-free, vegan, etc. She also lists some helpful tips on how to kick start your healthy lifestyle!
As soon as I received her book I dived right in and bookmarked so many recipes that I wanted to try, but when I came across these Enchilada Stuffed Zucchini Boats I knew it was a no-brainer. These zucchini boats are cheesy, full of flavor and are a much healthier way to enjoy your favorite enchiladas! They also couldn’t be easier to make and are freezer-friendly too which is perfect to make ahead for those busy work weeks!
If you’ve never made zucchini boats before they’re pretty simple – just slice your zucchini in half lengthwise and scoop out the filling using a melon baller or teaspoon, being careful not to go through the bottom. I also like to shave a little off the bottom too so that the zucchini halves lay nice and flat when you place them in the pan.
Then you just whip up your filling which is a delicious combination of chopped tomatoes, onion, garlic, bell pepper, jalapeños, cumin and chili powder. I mean does it get much more delicious than that?! This is such a great meatless dish, but you could also easily add ground turkey or chicken to your enchilada mixture which is probably what we’ll do next time since the hubby loved these and wanted a little more protein!
This meal was super satisfying and filling without feeling heavy like most Mexican recipes can be. You get all your favorite flavors in a surprisingly healthy dish!
If you think this recipe looks good then you will LOVE the other 99 mouthwatering recipes her cookbook has to offer. Everything from butternut mac n’ cheese and cauliflower baked ziti to freezer oat waffles and no-bake brownie bites! Even my picky husband was excited about the recipes featured in Megan’s book and I loved that not only do all the meals seem quick to prepare, but they are affordable, family-friendly and perfect for a busy lifestyle.
So if you enjoyed this recipe as much we did, make sure to snag your own copy of Megan’s new cookbook No Excuses Detox!
- 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
- ½ tsp. sea salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 4 large zucchini
- 3 ounces shredded cheese
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or spray a baking dish with nonstick spray.
- To prepare the filling: In a large skillet, drizzle the olive oil over medium heat and sauté the onion, bell pepper, and jalapeño until tender, about 10 minutes. Add the garlic, tomatoes, salt, cumin, and chili powder and sauté until the tomatoes are tender and much of their moisture has been released, another 8 to 10 minutes.
- While the filling is cooking, slice the zucchini in half lengthwise (cut off the hard top) and use a teaspoon to scoop out the soft centers. Be sure to leave enough of the zucchini flesh so that the bottoms of the zucchini boats are sturdy enough to hold the filling - you don't want to scrape them too thin. Arrange the zucchini shells cut-side up on the prepared baking sheet and fill each one with the cooked tomato mixture. Top each "boat" with shredded cheese.
- Bake the boats until the zucchini is tender and the cheese is bubbly, about 20 minutes. Serve immediately and enjoy!
Recipe reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore. Published by Ten Speed Press, an imprint of Penguin Random House LLC.