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Enchilada Zucchini Boats

Servings 4 boats


  • 2 large zucchini
  • 1 tbsp olive oil
  • 1 lb lean ground turkey
  • 1/2 tsp minced garlic
  • 1/3 cup yellow onion diced
  • 1/2 cup diced fire roasted tomatoes (from the can)
  • 1/2-3/4 cup kidney beans drained and rinsed
  • 1/4 cup corn
  • 1 cup red enchilada sauce (I got Sky Valley brand from Whole Foods) divided
  • 1/4 cup shredded cheddar or pepper-jack cheese optional
  • 1/4 tsp paprika
  • 1/2 tsp chili powder
  • salt and pepper to taste
  • chopped cilantro for topping


  1. Preheat oven to 350 degrees F

  2. Cut tips off ends of zucchinis, and then cut the zucchinis in half, lengthwise & carefully spoon the middle of the zucchini out

  3. Place zucchini in a glass pan with about an inch of water covering the bottom of the pan - cover in foil, and bake for about 18-20 minutes, let cool when done and remove the water

  4. While zucchini is baking, add oil and garlic to a pan on medium heat, then add ground turkey and chopped onion

  5. Once turkey is almost browned, add 1/2 cup of the enchilada sauce to the turkey mixture, as well as, fire roasted tomatoes, corn, beans, paprika, chili powder, and salt and pepper to taste, you can also add some fresh lime juice if you would like

  6. Bring to a simmer on low heat for about 10 minutes

  7. Add the other 1/2 cup of enchilada sauce to the bottom of the pan and divide the turkey/veggie mixture evenly in each boat, you’ll probably have extra of the mixture, I put it in the sauce around the boats - Cover the pan with foil and bake for 20 minutes

  8. If you are adding cheese, top with zucchini boats and broil for 2-3 minutes or until the cheese is melted

  9. Let cool, feel free to add chopped cilantro, fresh lime, or chopped avocado!