Zucchini Enchilada Boat Recipe

It won't be long before farmer's markets and gardens are overflowing with fresh zucchini. Zucchini is one of those versatile vegetables we know there's a lot to do with, but somehow always just end up grilling it. Maybe you've tried zucchini pizza crust or even zoodles, but after a while, even those dishes get pretty old. The solution? Enchilada zucchini boats!

The beauty of zucchini boats is that you can load them up with any topping you like and feel good about eating a healthy meal. You could try mozzarella and pepperoni for pizza lovers. And for the taco lovers out there, stuffing tender roasted zucchini with enchilada fixings is the perfect way to spend a summer evening. Enjoy them on their own, or serve with a side of rice and beans. Either way, your dinner guests will be impressed!

Start by gathering your meat and vegetables, then preheat your oven to 400 degrees Fahrenheit. This recipe calls for red bell pepper, but if you have a different type or color of pepper, feel free to swap it out. I always prefer cooking with ground turkey as opposed to ground beef, because it's leaner, and once it's mixed with seasoning and cheese, I don't think you can taste the difference. I also diced some mushrooms to mix in with the meat, because as they cook, they take on the ground turkey's flavor. It's a great way to make a larger portion without adding more meat.

A full list of ingredients and step-by-step instructions can be found at the end of this article.

Start by cutting the zucchini. It's important to choose medium zucchini, because if they're too large, they won't fit into the baking dish. They also won't cook evenly. 

After rinsing your zucchini, slice each one vertically. Then, using a spoon or melon baller, scoop out the flesh on the inside. Make sure to leave about a quarter-inch border around it so the enchilada toppings don't spill out. Once you've prepped all eight zucchini halves, set aside the inside flesh, because we'll need it later in the recipe.

Next we'll boil the zucchini. This is an important step, because it won't cook sufficiently in the oven. Heat a large pot of salted water on the stove top and bring to a boil. Add the zucchini halves and cook for one minute. 

Remove the pan from heat and drain the water. The cooked zucchini can sit in the pot while you prepare the rest of the dish. Make sure to drain the water, because the zucchini halves will be overcooked if left in the hot water for too long.

While the zucchini halves are boiling, roughly chop the scooped-out zucchini flesh. Don't worry about cutting it too small — it'll cook up nicely with the meat once you're ready. Once it's chopped, set it aside. 

Now it's time to move on to the easiest enchilada sauce you've ever made. Start by heating a medium sauce pan over high heat and coating it with olive oil. Pour in the diced green chiles, tomato paste, chicken stock, chili powder, garlic powder, and cumin. Feel free to double the chili powder if you like your sauce spicier. Whisk the ingredients together and bring the sauce to a boil.

Once the enchilada sauce has started boiling, bring the stove's heat down to low and allow the sauce to simmer for about ten minutes. Cover the saucepan and make sure to stir it occasionally. Once the sauce is cooked, remove the pan from heat and set aside until ready to use. Make sure to keep it covered. 

Now we can get rocking and rolling with our enchilada toppings. Chop half of an onion. Core and slice the red bell pepper. Finely chop the mushrooms. They should be cut small so they can meld with the ground meat. Your family will never know they're there, I promise!

Once the veggies are prepped, heat a large saucepan over medium heat and coat with olive oil. Add the diced onion, red bell pepper, mushrooms, ground turkey, cumin, garlic powder, chili powder, oregano, and salsa to the pan. Stir to combine and cook until the turkey is white and cooked through, about eight minutes. Again, you could add more chili powder if you want to up the heat. 

While the turkey is cooking, prepare your baking dish. Spray it with nonstick olive oil spray and then pour in about one-fourth cup enchilada sauce. Using the back of a spoon or spatula, spread the sauce around the entire dish. 

Once you've spread the enchilada sauce in the baking dish, add the prepped zucchini halves. All eight halves should be able to fit side by side. They'll fit tightly, which is perfect because they hold each other up. Because you've already partially cooked them in the boiling water, they'll be soft. 

Once the zucchini halves are ready to go, continue to cook and stir the ground turkey mixture until it's done. The red bell pepper should be tender and the onion fragrant and translucent. 

You thought I forgot about that zucchini flesh, didn't you? Now it's time to add it. Once the turkey is completely cooked, toss in the chopped zucchini and stir to combine. Cook the mixture for another minute, then remove from heat.

Using a small spoon, start filling the zucchini boats with the enchilada meat mixture. Firmly press the filling into the zucchinis — the boats should be overflowing. Some filling will fall to the sides of the baking dish, and that's okay. You could also save the extra filling for the next day's lunch — it's perfect over salad or in a whole wheat quesadilla. 

Once you've filled your zucchini boats, carefully pour your homemade enchilada sauce over them. Make sure to completely cover each boat. Then sprinkle the shredded cheddar cheese evenly over the zucchini. You may want to keep some extra cheese for topping after the boats have cooked. This recipe calls for cheddar cheese, but you could also try a taco blend or Monterrey jack variety. 

Before placing the zucchini boats in the oven, cover them with aluminum foil. I like to spray one side of the sheet with nonstick cooking spray. This keeps the cheese from sticking to it once it melts. There's nothing worse than making a delicious Mexican casserole, only to watch half the cheese topping come off on the aluminum foil!

Once the zucchini boats come out of the oven, allow them to sit for about five minutes before serving. Enjoy!