Enchilada Stuffed Zucchini Boats
Ingredients
The filling
-
1
Tbsp
olive oil
-
1
large
onion, chopped
-
1
large
red bell pepper, chopped
-
1
large
jalapeño, seeded and chopped
-
2
cloves
garlic, minced
-
1
lb
tomatoes, chopped
-
½
tsp
sea salt
-
1
tsp
cumin
-
1
tsp
chili powder
The zucchini boats
-
4
large
zucchini
-
3
oz
shredded cheese
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- In a skillet, heat olive oil and sauté onion, bell pepper, and jalapeño until tender.
- Add garlic, tomatoes, salt, cumin, and chili powder to the skillet and cook until tomatoes are tender.
- Slice zucchini in half lengthwise and scoop out the centers, leaving enough flesh to hold the filling.
- Fill the zucchini shells with the tomato mixture and top with shredded cheese.
- Bake the filled zucchini boats for about 20 minutes until tender and cheese is bubbly.
Nutrition Facts (estimated)
Servings
4
Calories
162
Total fat
7.2g
Total carbohydrates
20.5g
Total protein
8.1g
Sodium
390.8mg
Cholesterol
0mg
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