Description
A low-carb, flavorful dish featuring zucchini halves filled with seasoned ground beef, enchilada sauce, and melted cheese for a healthy twist on classic enchiladas.
Ingredients
- 4 medium zucchini
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup canned diced tomatoes, drained
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise and scoop out centers to create boats.
- Heat olive oil in a skillet and sauté onion for 3 minutes.
- Add garlic and cook briefly until fragrant.
- Add ground beef and cook until browned, then drain excess fat.
- Season with cumin, chili powder, paprika, salt, and pepper.
- Stir in diced tomatoes and half the enchilada sauce; simmer for 3–4 minutes.
- Arrange zucchini in a baking dish and fill with beef mixture.
- Pour remaining enchilada sauce over the top.
- Sprinkle cheese evenly over zucchini boats.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and zucchini is tender.
- Garnish with cilantro and serve.
Notes
- Do not over-scoop zucchini to maintain structure.
- Use turkey or chicken as a lighter meat option.
- Add jalapeños for extra heat.
- Try different cheeses like Monterey Jack.
- Store leftovers in fridge up to 3 days.
- Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
