Ultimate magazine theme for WordPress.

Enchilada Stuffed Zucchini Boats – Tremendous Wholesome Youngsters

An excellent contemporary and healthful tackle enchiladas utilizing seasonal produce, Enchilada Stuffed Zucchini Boats are brimming with taste and make an awesome vegetarian household dinner.

Stuffed zucchini boats with vegetables ( tomato, pepper, corn, red onion and olives) and cheese in white baking dish,  top view

Enchilada Stuffed Zucchini Boats

I like zucchini boats! They’re such a straightforward technique to embody a veggie in your meal, they usually often substitute a heavier carb of some form. Don’t get me improper, carbohydrates aren’t unhealthy………they’re often simply very plentiful within the American food plan so I prefer it when I’ve different choices.

These zucchini boats have a veggie base after which are full of extra veggies! Tomatoes, purple pepper, jalapeno, garlic and onion. Good day, nutritional vitamins! And don’t fear, the jalapeno doesn’t make them spicy since you take out all of the seeds… except you need to go away them. They simply add a lot of taste. They’ve simply the correct quantity of seasoning and are topped off with sharp cheddar. They’re so flavorful you overlook you’re simply consuming veggies!

Enchilada Stuffed Zucchini Boats - Tremendous Wholesome Youngsters

The best way to Make Enchilada Stuffed Zucchini Boats

  1. Preheat your oven to 400 levels. You’ll be able to cook dinner these on a baking sheet or baking dish. You’ll be able to line with parchment paper for simpler cleanup.
  2. Prep Veggies. Cube onion, mince garlic, and chop purple pepper into small items. Deseed the jalapeno after which minimize into small items as nicely.
  3. Saute. Add oil to a big skillet over medium-high warmth. Saute onion, bell pepper, and jalapeno for 10 minutes, till delicate. Subsequent, add garlic, tomatoes, salt, and seasonings. Saute for an additional 8-10 minutes.
  4. Scoop. Whereas that’s cooking, chop the exhausting knob off the highest of your zucchini after which minimize them in half lengthwise. Use a small spoon to scoop out the delicate facilities. The trick is to go away simply sufficient flesh in order that the boats maintain up, but additionally a lot of room for filling. I’d say my sides have been someplace round 1/4-1/3 of an inch thick and that labored nicely. You’ll be able to rapidly chop the scooped flesh and add it to your veggie combination sauteing.
  5. Prepare dinner. Place the zucchini boats in your baking sheet or baking pan (open aspect up) and fill with equal parts of the cooked veggie combination. Prime with grated cheddar cheese. I like to recommend utilizing one thing on the sharp aspect – the sharp white cheddar I used was a implausible complement to the enchilada flavors of the veggies.
  6. Bake for 20 minutes, till cheese is bubbly and zucchini is tender. Prime with cilantro, if desired.
Enchilada Stuffed Zucchini Boats - Tremendous Wholesome Youngsters

The best way to Make Zucchini Boats Forward of Time (Freezer Pleasant)

You can also make the filling forward and freeze it for an excellent fast dinner in a pinch! Simply following the steps of the recipe for the filling after which let it cool. Place in a freezer protected container till you might be prepared to make use of.

To reheat, let the filling thaw within the fridge in a single day. Then place filling in a saute pan with a lid and warmth over medium warmth till thawed (quarter-hour) Then put together zucchini and fill and bake following the recipe.  

Variations for Zucchini Boats

  • You’ll be able to add beans and rice to the filling to make it a extra full meal. Or serve them on the aspect.
  • Add floor beef, turkey or shredded hen for added protein.
  • Use fireplace roasted tomatoes as an alternative of contemporary for added taste.
  • Add sliced avocado and a dollop of plain Greek yogurt as a topping.
Enchilada Stuffed Zucchini Boats - Tremendous Wholesome Youngsters

Extra of My Favourite Zucchini Recipes

Enchilada Stuffed Zucchini Boats - Tremendous Wholesome Youngsters
  • 1 medium onion, purple
  • 1 medium bell pepper, purple
  • 2 medium tomato, purple
  • 2 clove garlic
  • 1 medium peppers, jalapeño
  • 4 ounce Monterey Jack cheese
  • 1 tablespoon butter, unsalted
  • 1 teaspoon cumin, floor
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 giant zucchini
  • Chop onion, bell pepper, and tomatoes into small items; mince garlic. Take away seeds from jalapeno and cube into small items. Grate the cheese.

  • Preheat oven to 400 levels F. Line a big baking sheet with parchment paper.

  • Warmth a big skillet over medium excessive warmth and soften butter (or olive oil). Saute onion, bell pepper, and jalapeno for five minutes. Add tomatoes, garlic, cumin, chili powder, and salt. Saute for an additional 8-10 minutes.

  • In the meantime, minimize zucchini in half lengthwise and take away the exhausting stem on the high. Use a small spoon to scoop out the middle, being cautious to go away sufficient flesh that the zucchini is secure.

  • Place hollowed zucchini on the ready baking sheet and fill with tomato combination. Prime with cheese. Bake for 20 minutes, till zucchini is tender.

Energy: 423kcal | Carbohydrates: 61g | Protein: 16g | Fats: 14g | Saturated Fats: 8g | Ldl cholesterol: 33mg | Sodium: 518mg | Fiber: 9g | Sugar: 16g

Enchilada Stuffed Zucchini Boats - Tremendous Wholesome Youngsters

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Right here you will see that a lot of scrumptious recipes stuffed with fruits and veggies, suggestions for getting your children to eat higher and turn into intuitive eaters and many assets for feeding your loved ones.

Study Extra about Natalie

Comments are closed.