Description
These Beef Enchilada Zucchini Boats are a delicious low-carb twist on classic enchiladas, featuring tender baked zucchini filled with a flavorful spiced ground beef mixture, topped with melted Colby-Jack cheese, corn, and served with fresh toppings like salsa, sour cream, and cilantro. Ready in just 45 minutes, this family-friendly meal combines wholesome ingredients with bold Mexican-inspired flavors.
Ingredients
Scale
Zucchini Boats
- 5 medium zucchini, cut in half lengthwise
Beef Filling
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 2/3 cup water
- 1 ½ teaspoons cornstarch
- ¾ cup frozen corn
Toppings and Garnish
- 1 cup shredded Colby-Jack cheese
- Cilantro, for garnish
- Diced tomato, for serving
- Salsa, for serving
- Sour cream, for serving
Instructions
- Preheat and prepare zucchini: Preheat your oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking spray. Using a spoon, scoop out the centers of the halved zucchini, leaving about a ¼ inch thick rim to create sturdy boats. Arrange the zucchini halves cut side up in the prepared baking dish. Bake for 20 to 25 minutes until the zucchini are tender but still hold their shape.
- Cook the beef mixture: While the zucchini bakes, heat a large skillet over medium-high heat. Add the ground beef and finely chopped onion, cooking until the meat is browned and crumbled and the onion is softened. Drain off any excess grease. Stir in the minced garlic, tomato sauce, chili powder, ground cumin, and paprika to combine all the flavors.
- Thicken the sauce: In a liquid measuring cup, whisk together the 2/3 cup water and cornstarch until smooth. Pour this mixture into the skillet with the beef and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes, allowing the sauce to thicken. Remove the skillet from heat.
- Fill zucchini and add toppings: Remove the baked zucchini boats from the oven. Spoon the beef mixture evenly into each zucchini boat. Sprinkle the tops with frozen corn kernels and shredded Colby-Jack cheese. Return the stuffed zucchini to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve and garnish: Remove the zucchini boats from the oven and let them stand for 5 minutes to set. Serve warm, garnished with fresh cilantro, diced tomatoes, salsa, and a dollop of sour cream as desired for extra flavor and creaminess.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For extra heat, add diced jalapeños to the beef mixture or top with hot sauce.
- Make sure not to scoop out too much zucchini flesh to keep the boats sturdy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is low-carb and naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
