Kitchen notes · a little help before you start
Enchilada Stuffed Zucchini Boats
Tender zucchini holds a rich enchilada filling beneath melted cheese in these generously stuffed boats. The seasoned beef and green chiles bring warmth, while the zucchini adds a soft, fresh tasting edge around the saucy center.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Turkey
- Cuisine
- American · Mexican
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Leave a sturdy edge
Scoop the halved zucchini while leaving about half an inch around the outside to hold the filling.
2. Soften the boats first
Brush and season the hollowed zucchini, then bake briefly before packing in the beef filling.
3. Thicken the filling
Simmer the seasoned beef mixture until thickened and excess liquid has evaporated before spooning it into the boats.
Get to know the ingredients
Zucchini
Halve medium zucchini lengthwise and scoop the centers with a spoon or melon baller to form boats.
Ground meat
Ground beef or turkey is listed; brown the meat with onion and garlic and drain before seasoning.
Enchilada sauce
Use half in the meat filling and save the remainder to spoon over the stuffed zucchini before cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Enchilada Stuffed Zucchini Boats
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish with cheese
Top the filled boats with the remaining enchilada sauce and cheese, then bake until tender with melted cheese.
A little more help as you go
Press filling in
Press the beef mixture into the softened zucchini before adding a little extra filling over the top.
Drain the chiles
Drain the diced green chiles before adding them with the seasoning, water and enchilada sauce to the beef.
A few questions you might have
Can I use turkey instead of beef?
Yes. Ground turkey is listed as an alternative, browned with onion and garlic before the filling is seasoned.
How much zucchini should I leave after scooping?
Leave about half an inch around the outside so each hollowed zucchini half can hold the filling.
Do I bake the zucchini before filling?
Yes. Brush with oil, season and cook for ten minutes to soften before adding the meat mixture.
Does all the enchilada sauce go into the meat?
Mix half with the beef and save the remaining sauce to top the filled zucchini before adding cheese.
When is the filling ready?
Simmer until thickened and excess liquid has evaporated, then remove from heat before filling the boats.
Any more cooking tips?
if the amount of filling is too much for your zucchini, leftover filling can be refrigerated for 1 week, or frozen for several months. You could also increase the amount of zucchini boats.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.