Enchilada Zucchini Boats

Zucchini halves hollowed into boats, filled with ground beef simmered in enchilada sauce and spices, then baked under melted cheddar. Serve with sour cream or salsa for a cool, tangy contrast.

Total time: 1 hr 15 min
Servings: 6
Calories per serving: ≈ 340

Real ingredients
Sour turns sweet
Made to share

Baking dish of beef-filled tortilla enchiladas under melted cheese and tomato sauce, with lime halves behind — Cheesy. Spicy. Satisfying.

Ingredients

6 medium zucchinis
1 lb ground beef
2 medium green onions chopped
1 cup enchilada sauce
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper
1 teaspoon sea salt
6 oz cheddar cheese, shredded
Cooking spray

How to make it

Hollow the zucchini
Heat the oven to 350°F (180°C). Wash the zucchini, halve each one lengthwise and scoop out the middle with a teaspoon to make boats, then chop the scooped flesh.
Brown the beef
Stir-fry the ground beef until browned and pour off the fat. Add the chopped zucchini, green onions, spices and enchilada sauce.
Simmer the filling
Cover and simmer over medium-low heat for 30 minutes, stirring from time to time.
Fill the boats
Line a baking pan with foil, coat it with cooking spray and arrange the zucchini boats in it. Drain any excess liquid from the meat sauce and spoon it evenly over the boats.
Bake under cheese
Scatter the cheddar over the top, cover with foil and bake for 30 minutes. Serve hot.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry