When I want a quick meal that feels like an indulgence, I make these keto stuffed zucchini beefy enchilada boats. This low-carb dinner will quickly become a family favorite.
A Keto Stuffed Zucchini Recipe with Beefy Enchilada filling.
When I hear enchilada, I instantly think of a cheat meal. Don't you? In this recipe, you'll find that not only is this zucchini dinner recipe low-carb, it's also fit for the Keto diet!
We love mexican dishes around here, as you can see by this beautiful Keto Taco Salad and Taco Stuffed Peppers (also Keto)!
How to Make Keto Enchiladas:
By ditching the tortillas, you can enjoy enchiladas in a way you never have before – in a zucchini. Commonly known as zucchini boats, this keto stuffed zucchini is a go-to meal when you're low on time.
Don't worry, you still have all of the other ingredients, like enchilada sauce; you're just adding something green and nutritious to the mix.
Ingredients:
Using these simply ingredients, your zucchini enchiladas will have enough seasoning for everyone to enjoy:
- 3 zucchinis
- 1 ½ pounds ground chuck, browned and drained
- 1 (19 ounce) can or about 2 cups sugar-free enchilada sauce
- Salt and pepper, as desired
- 1 onion, diced
- 1 cup water
- 2 teaspoons taco seasoning
- 1 cup shredded colby jack cheese
- 1 teaspoon olive oil
- lime sliced – for garnish
How to make Beefy Enchilada Keto Stuffed Zucchinis:
Preheat oven to 400 degrees. Spray a 9×13 casserole dish with nonstick cooking spray.
Slice zucchinis in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.”
Place zucchini in casserole dish and brush with olive oil. Salt and pepper as desired. Cook for 10 minutes to soften.
In a large skillet, add ground chuck and onion. Cook until the beef is browned and the onion is soft. Drain.
Return to skillet and add seasoning as well as 1 cup of water. Bring to a boil and simmer for 10 minutes or until water is absorbed or evaporated. Remove from heat.
Spoon the beef mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly.
Top the zucchini with the enchilada sauce and add a layer of cheese.
Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
Top with a slice of lime for a garnish.
What other ingredients would you use in your keto zucchini boats recipe? I wouldn't mind topping these shredded lettuce and chopped tomatoes for an added level of freshness.
Keto Stuffed Zucchini Enchilada Boats
Ingredients
- 3 zucchini
- 1 teaspoon olive oil
- Salt and pepper, as desired
- 1 ½ pounds ground chuck, browned and drained
- 1 onion, diced
- 2 teaspoons taco seasoning
- 1 cup water
- 1 (19 ounce) can or about 2 cups sugar-free enchilada sauce
- 1 cup shredded colby jack cheese
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 casserole dish with nonstick cooking spray.
- Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.”
- Place zucchini in casserole dish and brush with olive oil. Salt and pepper as desired. Cook for 10 minutes to soften.
- In a large skillet, add ground chuck and onion. Cook until the beef is browned and the onion is soft. Drain.
- Return to skillet and add seasoning as well as 1 cup of water. Bring to a boil and simmer for 10 minutes or until water is absorbed or evaporated. Remove from heat.
- Spoon the beef mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly.
- Top the zucchini with the enchilada sauce and add a layer of cheese.
- Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
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