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Delish Beef Enchilada Zucchini Boats

Delish Beef Enchilada Zucchini Boats

All the flavors of beef enchiladas baked into lighter zucchini boats—savory seasoned beef, red enchilada sauce, melty cheese, and fresh, zesty toppings in every bite.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 zucchini zucchini medium, halved lengthwise and hollowed
  • 1 pound lean ground beef 90% lean
  • 1 tablespoon olive oil
  • 0.5 cup yellow onion diced
  • 1 tablespoon garlic minced
  • 1 cup red enchilada sauce
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper optional
  • 0.75 cup black beans canned, rinsed and drained
  • 0.75 cup corn frozen, thawed
  • 1 cup Monterey Jack cheese shredded
  • 0.25 cup fresh cilantro chopped
  • 2 count green onions thinly sliced
  • 1 tablespoon lime juice fresh
  • 0.5 cup sour cream for serving

Instructions

Preparation Steps

  • Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
  • Trim ends from the zucchini, halve lengthwise, and scoop out the centers with a spoon to create boats, leaving about 0.25 inch thick shells. Finely chop about 0.5 cup of the scooped zucchini flesh to add to the filling.
  • Brush the cut sides of the zucchini boats with 1 teaspoon olive oil and place them cut-side up in the baking dish. Season lightly with a pinch of salt and pepper.
  • Heat the remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook 30 seconds.
  • Add ground beef and cook, breaking it up, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
  • Stir in chopped zucchini flesh, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook 1 minute to bloom the spices.
  • Pour in enchilada sauce, then fold in black beans and corn. Simmer 2 to 3 minutes to thicken slightly. Adjust seasoning to taste.
  • Spoon the beef mixture evenly into the zucchini boats. Cover the dish tightly with foil and bake for 20 minutes.
  • Remove foil, sprinkle the tops with shredded Monterey Jack, and bake uncovered until the cheese is melted and zucchini are tender, 5 to 7 minutes.
  • Finish with cilantro, green onions, and lime juice. Serve hot with sour cream.

Notes

For extra saucy boats, spoon 0.25 cup enchilada sauce into the baking dish before adding the boats. Swap Monterey Jack with pepper jack for more heat. Leftovers keep up to 3 days refrigerated; reheat covered at 350°F until warm.