These Stuffed Enchilada Zucchini Boats are packed full of a hearty meat mixture, topped with cheese, and baked in the oven for a wholesome, family friendly, low-carb meal you can feel good about serving! Dairy-free option.
Zesty Tex-Mex Zucchini Boats
We first came across this zucchini boat recipe flipping through the pages of The Easy Keto Carbhoholis’ Cookbook from Wholesome Yum! The bright colors and bold flavors pulled us right in. We loved the intent of the book – helping to provide low-carb substitutes for all your favorite carb-loaded recipes.
So, we knew we had to make it right away! With recipes like our Mexican Quinoa Skillet Dinner and Mexican Stuffed Peppers, we can never say no to a good Mexican-inspired dish. Plus, what better way to use up all the fresh summer zucchini before the season ends?
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.
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!
- 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.
How to Make Stuffed Zucchini Boats
This zucchini boat recipe might look fancy, but it comes together with ease! Follow the steps below, and take a look at the recipe card below for the complete details.
- 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.
- Garnish with chopped cilantro and serve!
No Waste Note! Before you toss out the leftover zucchini, try shredding it and adding it to instant pot oatmeal or zucchini muffins.
Make-Ahead and Storage Options
This recipe makes for great family-friendly meal prep! Store leftovers in an airtight container in the fridge for up to 5 days. Or, freeze them for 3-6 months.
When you’re ready to eat, the easiest way to reheat your zucchini is to place 1-2 boats in the microwave for 1-2 minutes or until the desired temperature is reached.
More of Our Favorite
Gluten-Free Zucchini Recipes
Common Questions
We believe that healthy looks different for everybody depending on their individual needs. However, generally speaking, these zucchini boats are a nutritious option providing a good source of protein, vegetables, vitamins, and fiber we all need.
Yes! Zucchini skins are extremely nutritious. Once baked, they become tender and soft, making them super easy to eat.
Yes, with one medium zucchini containing just 6.6 grams of carbohydrates, they’re a great option for those following a keto diet. (Source)
Technically speaking, no. The enchilada sauce can be replaced with marinara sauce or plain tomato sauce instead. However, keep in mind that this will eliminate some of the flavor, creating a dish more similar to tacos than enchiladas.
Enchilada Stuffed Zucchini Boats
- Total Time: 35-37 minutes
- Yield: 4 zucchini boats 1x
- Diet: Gluten Free
Description
A family friendly low carb option you can feel good about, these Enchilada Stuffed Zucchini Boats are loaded with a hearty meat mixture and topped with cheese!
Ingredients
- 4 medium zucchini
- 2 Tablespoons olive oil, divided
- ⅓ cup diced onion
- 1 pound ground turkey (See notes)
- 1 teaspoon sea salt, divided
- ¼ teaspoon black pepper
- 10-ounce can diced tomatoes with green chilies, drained
- 1 cup enchilada sauce
- 1 cup Mexican cheese blend (See notes)
Instructions
- Preheat the oven to 400° F. Line a baking sheet with foil or parchment paper.
- Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out the seedy parts of the centers of the zucchini to make wells.
- Place the zucchini on the baking sheet, cut side up. Drizzle with 1 Tablespoon of the olive oil and sprinkle ¼ teaspoon salt lightly over all the zucchini.
- Roast the zucchini in the oven for 15-20 minutes or until fork tender.
- Meanwhile, heat another Tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced onions. Saute for 7-10 minutes or until they begin to brown.
- Add the ground turkey. Season with pepper and the remaining ¾ teaspoon salt. Cook for about 10 minutes, breaking apart with a spatula until browned.
- Stir in the diced tomatoes with green chilies and enchilada sauce. Increase heat to bring to a gentle boil, then simmer for 5-7 minutes, until excess sauce absorbs into the meat.
- When the zucchini are done, remove from the oven and leave the oven at 400° F.
- Use paper towels to pat any moisture from the zucchini boats. Spoon the turkey mixture inside, then sprinkle with cheese.
- Bake for about 5 minutes, until the cheese is melted.
- Storage: Keep in the refrigerator for up to 5 days. Or, freeze for 3-6 months.
Notes
Swap out the turkey with any other meat you prefer such as ground chicken, beef, or Italian sausage. Or, for a vegetarian option, use black beans or tempeh instead.
For a dairy-free option, use dairy-free cheese or vegan queso.
*Recipe Credit: This recipe is from The Wholesome Yum Easy Keto Carboholics’ Cookbook by Maya Krampf. We are sharing with permission from the cookbook’s author and publisher.
- Prep Time: 10 minutes
- Cook Time: 25-27 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 405
- Fat: 26.1 g
- Carbohydrates: 13.9 g
- Fiber: 4.2 g
- Protein: 31.4 g
This has been added to our family recipe file. We love it!!!
It’s been added to ours too! Glad you enjoyed it 🙌
This was a huge hit at my house!! I will definitely make it again soon! Thanks for the recipe!
Love hearing that! Thanks Toni!
We make these all the time, so customizable and easy to make!
Awesome! So glad!