Enchilada Beef Stuffed Zucchini, an easy and delicious twist on traditional Beef Enchiladas. Great for Taco Tuesday. Ground Beef, Enchilada Sauce and Cheese are the highlights of this dish.
I like how quickly and easily a batch of these Enchilada Beef stuffed zucchini boats are to make, plus you can prep them ahead on the weekend and bake them up for an easy weeknight meal for the family.
This is also an excellent way to get pick eaters to try something new. The Tex Mex beef filling topped with melty, creamy, cheesy goodness is kid friendly, and at the same time takes away attention from the often dreaded green vegetables… in this case zucchini.
I don’t cook with a lot of salt, preferring to keep the salt to a minimum allowing people to add it to taste at the table. Store bought seasoning mixes are frequently called for in easy, and prepaheadable recipes, but they don’t work for everyone and I wanted to find a solution. Many people have allergies or dietary restrictions which can make those mixes off limits. The solution? A homemade seasoning mix that you can adjust to your needs.
Make your own Taco Seasoning
You might wonder why I recommend making your own Taco Seasoning, and there are many good reasons.
- reduced sodium
- gluten free
- keto friendly
Taco Seasoning is one of the first mixes I decided to make from scratch. I find the store bought mixes are salty, and a little bland. Add to that the price and freshness, homemade is definitely the way to go.
My recipe has more cumin than many recipes, minced garlic and onion instead of onion powder, and much less salt. The recipes does contain cornstarch which is the thickener, but you can leave it out if you are doing strict Keto. Using cornstarch makes the recipe Gluten Free.
To get the Homemade Taco Seasoning Recipe just click on the link in the ingredient list, or find it here: TACO SEASONING
Make your own enchilada sauce
Making your own Enchilada sauce has many of the same benefits as making your own taco seasoning. I first started making my own as I couldn’t easily find it in the grocery store (I live in Canada) so it was more out of necessity to begin with.
As with many of my recipes, I research, test, tweak, and test again until I have the perfect recipe. Now that I know how easy and delicious it is to make my own, I don’t even mind that it’s not available.
- Preheat oven to 400 degrees.
- Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes prior to stuffing.
- In a large skillet, add ground chuck and onion. Cook until the beef is browned and the onion is soft. Drain.
- Return to skillet and add seasoning as well as 1 cup of the enchilada sauce. Bring to a boil and remove from heat.
- Spoon the mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly. Add the remaining enchilada sauce over the top and add a layer of cheese.
- Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
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