Enchilada Stuffed Zucchini Boats

These incredibly tasty zucchini boats were inspired by and adapted from The Easy Keto Carbhoholis’ Cookbook created and published by our wonderful friend, Maya Krampf, from Wholesome Yum. 

Enchilada-Style Ingredients & Simple Substitutions

In addition to salt and pepper, there are just a handful of ingredients you’ll need to create all the flavor of enchiladas with none of the carbs.

• Zucchini – The base of this recipe, zucchini is used in place of tortillas for a low carb option rich in vitamins and nutrients. 
  
• Olive Oil – Rich in healthy fats, olive oil helps add depth and flavor to all of the ingredients, but avocado oil works just as well. 
  
• Onion – Once cooked, onions provide a sweet, caramelized flavor and are a great source of prebiotics to aid with digestion. 
  
• Turkey – A good source of protein and B vitamins, turkey absorbs the flavors of the spices and sauce. However, if you prefer, it can easily be swapped out for any other meat you prefer such as ground beef, chicken, or even Italian sausage. 
  
• Diced Tomatoes – Canned diced tomatoes with green chilies are used for a hint of spice and easy assembly. If spice isn’t your thing, you can omit the green chilies and use plain canned tomatoes instead. Or, to ramp up the taste even more, add a dash of red pepper flakes, too! 
  
• Enchilada Sauce – Feel free to use your favorite store-bought sauce. Just make sure to take take a look at the nutrition label to ensure that it’s gluten-free and made without preservatives. Or, make your own like this! 
  
• Mexican Cheese Blend or Dairy Free Cheese of Choice– A filling source of fats and calcium, cheese is melted on top for the final finishing touch! Mexican cheese is what the original recipe calls for, but Mozzarella cheese, Cheddar cheese, Parmesan cheese, or even a dairy free option like our queso can be substituted to fit your needs. 

Vegetarian Option: For a vegetarian option, replace the ground turkey with a mixture of corn and black beans or tempeh. Or, just add them on top for a boost of fiber and plant-based protein! 

• Preheat the oven to 400° Fahrenheit.  Slice down the center, and scoop out some of the zucchini flesh to form boats.  Drizzle olive oil, salt, and pepper on top, and bake for 15-20 minutes. 

• Saute the onions in olive oil until fragrant. Add the ground turkey and remaining seasonings, and cook until browned.  Stir in the tomatoes and sauce. Bring to a boil, and simmer for a few more minutes.  Pat any excess moisture off the zucchini, and spoon the meat mixture into the wells. 

• Sprinkle with cheese, and place back on the baking sheet or in a baking dish in the oven to melt. -> No Waste Note! Before you toss out the leftover zucchini, try shredding it and adding it to instant pot oatmeal or zucchini muffins.