It’s zucchini
season and we are enjoying it every way you can imagine. I’m
trying to win a world record for incorporating zucchini into as many
back-to-back meals as possible. I’ve been throwing shredded
zucchini in our pancakes, making cheesy baked zucchini nuggets for
lunch (recipe coming soon!), and we’ve made these enchilada
zucchini boats no less than three times.
In the interest of full
disclosure, my healthy-appetite-carb-loving family was a tad bit
skeptical when we sat down to the dinner table the first time I
served these. Everyone but me kind of looked around at each other in
awkward silence as if to say, “Uh, do you think Mom forgot the
rest of the meal?” since often zucchini is a side dish for us.
But I was doing the
happy I Told You So dance after dinner when everyone had devoured
their stuffed zucchini with declarations of love. Brian did
gently remind me on the third day following that the I Told You So
dance was getting kind of old (so I have issues letting things go,
I’m ok with it).
Despite the zucchini
base, this meal is not going to leave anyone hungry. The cute little
zucchini boats are piled high with a warm saucy mixture loaded with
lean ground meat, hearty beans and a smattering of flavorful spices.
So, so, so good.
The leftovers are quite
possibly even better (I chopped through the leftovers with a sharp
knife so the zucchini was in little pieces and enjoyed it like a big
plate of sloppy but yummy zucchini enchilada hash). The success of
this enchilada-style stuffed zucchini has kept me daydreaming about
what other flavor combos could be stuffed inside the humble green
squash successfully.
I sense some
experimentation happening very, very soon.
In case you are looking
for other zucchini inspiration, here are a few of my favorite
zucchini recipes. Zucchini: it’s what’s
for dinner (and lunch and breakfast around here).
Stuffed Enchilada Zucchini Boats
Serves 4-6
Ingredients
4 medium zucchini, halved
8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander
15-ounce can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
Chopped cilantro for garnish
Directions
Reheat the oven to 425 degrees F.
Scoop out the center of each
zucchini, discarding the seeds and leaving the outer zucchini flesh
about 1/4-inch thick, forming little zucchini boats. Sprinkle the
cut side of each zucchini with a little bit of salt (a pinch for
each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick
skillet, cook the ground turkey or beef over medium heat with the
salt and pepper, breaking the meat into little pieces as it cooks.
Once cooked all the way through, drain any excess grease, except for
1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat
and add the onion, garlic and jalapeno. Cook the mixture until the
onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili
powder, cumin, sugar, oregano, and coriander. Bring the mixture to a
simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking
pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce
and spread across the bottom of the pan.
Stir the cooked meat and beans
into the remaining sauce in the skillet.
Scoop an even amount of the meat
and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer
of lightly greased foil and bake for 15 minutes. Uncover and layer
the cheese over the top. Bake for about 20 minutes more until the
zucchini is fork tender.
Sprinkle the chopped cilantro on
top and let the zucchini enchilada boats rest for 5 minutes before
serving.
Recipe Source:
greatly adapted from a recipe in Cuisine at Home, August 2014 (nixed
the enchilada sauce in favor of tomato sauce + seasonings, used lean
meat instead of chorizo, changed up the other spice amounts, type of
cheese, etc.)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.