These Enchilada Stuffed Zucchini Boats are a simple and delicious meal, all in one cute little veggie boat! I was over at my parents house last week while they were out of town, and their garden was overflowing with zucchini! Have you ever seen how big a homegrown zucchini can actually get? It’s seriously impressive…they’re basically the size of me! Maybe that’s exaggerating just a lil, but you get the idea, haha. 😉
Preheat your oven to 400 degrees. Remove the tops and bottoms of your zucchini and slice in half lengthwise. Use a sharp ½ teaspoon or small spoon to scoop out the centers of the zucchini, leaving approximately a ¼” rim around the entire edge.
Rub the zucchinis with 1 tablespoon of the coconut oil/ghee and season with sea salt. Place the zucchini into a baking dish or rimmed baking sheet and bake for 20-25 minutes, or until they’re tender.
While the zucchini is baking, let’s make the sauce! Melt the remaining coconut oil/ghee in a medium sized pan over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any fat from the pan.
Add the garlic and sauté until fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir well to combine. Add the tomato sauce and stir again. Bring the sauce to a simmer, turn the heat to low and simmer until the zucchini is finished cooking.
Remove the zucchini from the oven, drain any liquid that has collected in the center, and spoon the enchilada mixture into the inside. Top with any or all of the toppings and ENJOY!
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