Enchilada Stuffed Zucchini Boats
Ingredients
The zucchini boats
-
4
medium
zucchini
-
2
Tablespoons
olive oil
-
⅓
cup
diced onion
The filling
-
1
pound
ground turkey
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
10
ounce
can diced tomatoes with green chilies
-
1
cup
enchilada sauce
-
1
cup
Mexican cheese blend
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- Slice the zucchini lengthwise and scoop out the centers to create wells.
- Drizzle the zucchini with 1 Tablespoon of olive oil and sprinkle with ¼ teaspoon salt.
- Roast the zucchini for 15-20 minutes until fork tender.
- In a skillet, heat the remaining olive oil and sauté the diced onions until browned.
- Add the ground turkey, season with pepper and remaining salt, and cook until browned.
- Stir in the diced tomatoes and enchilada sauce, then simmer for 5-7 minutes.
- Remove the zucchini from the oven and pat dry any moisture.
- Spoon the turkey mixture into the zucchini wells and sprinkle with cheese.
- Bake for an additional 5 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
4 zucchini boats
Calories
405
Total fat
26.1g
Total carbohydrates
13.9g
Total protein
31.4g
Sodium
0mg
Cholesterol
0mg
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