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enchilada stuffed zucchini boats topped with sour cream, avocado, and cilantro
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5 from 1 vote

Enchilada Stuffed Zucchini Boats

Packed with bold flavors, these enchilada zucchini boats are veggie-loaded, easy to make, and so delicious.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Inactive Time8 hours
Total Time10 hours
Course: Dinner
Cuisine: Tex Mex
Servings: 4 servings
Author: Cassy Joy Garcia

Ingredients

  • ¾ cup dried beans or 2 15-ounce cans
  • ½ small yellow onion quartered
  • 1 garlic clove smashed and peeled
  • 1 bay leaf
  • ½ teaspoon sea salt
  • 1 cup prepared red enchilada sauce
  • 4 medium zucchini halved and seed/core scooped out
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream for garnish
  • 1 teaspoon of ground cumin for garnish
  • Juice from 1 lime for garnish
  • 1 avocado sliced, for garnish
  • ¼ cup cilantro chopped

Instructions

  • If you’re using dried black beans, place them in a large pot and add enough water to cover. Set the pot aside to soak for at least 8 hours or up to overnight.
  • Once the beans are done soaking, drain and rinse them. Then, return them to the pot, add fresh water to cover, and drop in the onion, garlic, bay leaf, and salt. Bring the beans to a low boil over medium heat, then cover and cook, stirring occasionally, for 1 to 1 ½ hours, until the beans are tender. Remove from the heat and discard the onion, garlic, and bay leaf.
  • Preheat the oven to 375°F.
  • In a large bowl, stir together the beans and enchilada sauce.
  • Place the halved zucchini cut side up in a large baking dish. Spoon the beans into the zucchini boats, and sprinkle the tops with the cheese.
  • Bake the zucchini boats for 30 minutes, or until the tops are bubbling and starting to brown and the zucchini is cooked through.
  • In a small bowl, whisk together the sour cream, cumin, and lime juice.
  • Drizzle the sour cream mixture over the zucchini boats, and garnish with the sliced avocado and chopped cilantro. Then serve and enjoy!

Notes

As mentioned above, using canned black beans instead of dried saves a lot of time! If you're going this route, omit the onion, garlic, bay leaf, and sea salt that go into the pot with the dried beans -- just drain and rinse the beans, and then mix them with the enchilada sauce!

Nutrition

Calories: 387kcal | Carbohydrates: 34.4g | Protein: 20.5g | Fat: 20.2g | Saturated Fat: 9.4g | Cholesterol: 37.8mg | Sodium: 1001.8mg | Fiber: 12.9g | Sugar: 6.7g