Are zucchini boats healthy?

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.

Can you eat zucchini skin?

Yes! Zucchini skins are extremely nutritious. Once baked, they become tender and soft, making them super easy to eat.

Are zucchini keto friendly?

Yes, with one medium zucchini containing just 6.6 grams of carbohydrates, they’re a great option for those following a keto diet. ( Source )

Do I have to use enchilada sauce?

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

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

Units Scale

4 medium zucchini
2 Tablespoons olive oil, divided
1/3 cup diced onion
1 pound ground turkey (See notes)
1 teaspoon sea salt, divided
1/4 teaspoon black pepper
10-ounce can diced tomatoes with green chilies, drained
1 cup enchilada sauce
1 cup Mexican cheese blend (See notes)

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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 1/4 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 3/4 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