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Stuffed Beef Enchilada Zucchini Boats

Stuffed Beef Enchilada Zucchini Boats

These Stuffed Beef Enchilada Zucchini Boats are bursting with delicious flavour, making for the ultimate lower carb, protein packed meal! And don't forget to add those tasty toppings for even more flavour in every bite! {Gluten-free & keto-friendly}
4 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings or 8 zucchini boats
Calories: 439kcal
Author: Elysia


For the enchilada sauce

  • 2 tbsp. olive oil
  • 2 tbsp. whole wheat flour can also sub in all-purpose or gluten-free flour
  • 2 tbsp. chili powder depending how much of a kick you like
  • 1/2 tsp. garlic powder
  • 1/4 tsp. oregano
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1 1/2 cups broth no salt added

For the stuffed zucchinis

  • 1 tsp. olive oil
  • 1 red pepper diced
  • 1 small onion diced
  • 1 cup corn
  • 1 lb extra lean ground beef
  • 4 large zucchinis
  • 3/4 cup shredded mozzarella cheese

Optional Toppings:

  • Diced tomato
  • Avocado
  • Cilantro
  • Sour cream or Greek yogurt
  • Sliced green onion
  • Lime juice


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil.
  • Add olive oil and flour to a small saucepan. Stir and cook for one minute. Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.
  • Meanwhile, cook the vegetables in olive oil over medium heat for 5-7 minutes. Set aside. Add beef to pan and cook until no longer pink, about 4-5 minutes. Return the vegetables to the pan.
  • Add the enchilada sauce to the mixture and stir to combine.
  • Cut the zucchini in half lengthwise and scoop out the seeds from the centre using a large spoon to create a trench. Place the zucchinis on the prepared baking sheet.
  • Fill the centre of each zucchini with beef and vegetable mixture. Top evenly with shredded cheese.
  • Bake in oven for 20 minutes. Serve with desired toppings.


Calories: 439kcal | Carbohydrates: 30g | Protein: 35g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 939mg | Potassium: 1278mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3946IU | Vitamin C: 77mg | Calcium: 189mg | Iron: 6mg
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