Hey, I had some organic zucchini that was not going to survive another week and I had an idea…
I’ve already made my Skinny Pizza Zucchini Boats (click here for that yummy recipe)…
What if I made zucchini into easy, cheesy enchiladas? Mmm.
My delicious, simple vegetarian recipe has a shortcut: I used Trader Joe’s enchilada sauce instead of making the sauce from scratch.
(Not a paid promotion, I just enjoy it. It’s spicy, but not too spicy, contains turmeric, cumin and chili powder and has only 30 calories per one fourth cup.)
Use any sauce ya like or make it from scratch if you’re feeling more ambitious.
You can also add some beans or cooked ground meat or shredded chicken to these, to amp up the protein even more. Rice is always nice.
These are a great side dish or main course, but be aware they are gooey and messy, a knife and fork food, for sure!
1.) Five small zucchini, I used organic zucchini. 100 calories total.
If you have medium sized zucchini, they may just have to bake a little longer.
2.) Enchilada sauce of your choice, one and one quarter cups.
3.) One and a quarter cups of shredded cheddar cheese. I used reduced fat cheddar, or go with any cheese ya like.
4.) Optional toppings: I added 8-10 black olives, sliced, four or five chopped green onions, and a dollop of plain nonfat Greek yogurt (Fage.)
Other options include fresh cilantro, corn, beans, low fat sour cream, seasoned or unseasoned meat of your choice, etc.
5.) Olive oil spray.
Salt and pepper to taste, mine didn’t need any additional salt.
Preheat the oven to 400 degrees. Set a large pot of water to boil on the stove.
Wash the zucchini, cut off the very ends, but leave on the skin, cut them in half lengthwise.
Using a small spoon, gently but firmly dig the center of the zucchini out, like a little boat. Basically, you are digging and scraping out the seed middle.
Leave some edge on the sides to hold the toppings in.
When the water is boiling, drop in the cored zucchini and let boil for two to three minutes for small zucchini, possibly longer if they’re larger.
Drain off the water and remove the zucchini on to a plate. Spray the inside of a baking dish with the olive oil spray.
Pat the zucchini off a bit if they’re still very wet, with paper towels or a clean dish towel.
Lay the zucchini (green side down) and arrange them side by side in the pan.
Note: If you are adding meat or any other hot fillings like beans or rice, I would precook it and add it now, before the sauce.
Pour or spoon the enchilada sauce into the inside of the boats and drizzle some around the sides of the dish.
Sprinkle the cheese generously over the tops of the boats and bake in the oven at 400 for 15 minutes.
If you have a hot topping like cooked corn, you can add it towards the end.
Remove the pan and now it’s time to add the cold toppings.
Add toppings and and salt and pepper if ya like and serve with a spatula.
Calories: Approximately 800 for the entire dish of 10 as pictured above, and that’s including the cores that were thrown out-
So with my toppings pictured above, they’re approximately only 80 calories for each boat! Yum.
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