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Enchilada Stuffed Zucchini Boats – Super Healthy Kids

An excellent contemporary and healthful tackle enchiladas utilizing seasonal produce, Enchilada Stuffed Zucchini Boats are brimming with taste and make an incredible vegetarian household dinner.

Enchilada Stuffed Zucchini Boats

I like zucchini boats! They’re such a simple option to embrace a veggie in your meal, and so they often substitute a heavier carb of some sort. Don’t get me improper, carbohydrates aren’t dangerous………they’re often simply very plentiful within the American weight loss program so I prefer it when I’ve different choices.

These zucchini boats have a veggie base after which are full of extra veggies! Tomatoes, crimson pepper, jalapeno, garlic and onion. Howdy, nutritional vitamins! And don’t fear, the jalapeno doesn’t make them spicy since you take out all of the seeds… until you wish to go away them. They simply add a lot of taste. They’ve simply the correct quantity of seasoning and are topped off with sharp cheddar. They’re so flavorful you overlook you’re simply consuming veggies!

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Easy methods to Make Enchilada Stuffed Zucchini Boats

  1. Preheat your oven to 400 levels. You’ll be able to cook dinner these on a baking sheet or baking dish. You’ll be able to line with parchment paper for simpler cleanup.
  2. Prep Veggies. Cube onion, mince garlic, and chop crimson pepper into small items. Deseed the jalapeno after which reduce into small items as properly.
  3. Saute. Add oil to a big skillet over medium-high warmth. Saute onion, bell pepper, and jalapeno for 10 minutes, till smooth. Subsequent, add garlic, tomatoes, salt, and seasonings. Saute for one more 8-10 minutes.
  4. Scoop. Whereas that’s cooking, chop the laborious knob off the highest of your zucchini after which reduce them in half lengthwise. Use a small spoon to scoop out the smooth facilities. The trick is to depart simply sufficient flesh in order that the boats maintain up, but in addition a lot of room for filling. I’d say my sides have been someplace round 1/4-1/3 of an inch thick and that labored properly. You’ll be able to rapidly chop the scooped flesh and add it to your veggie combination sauteing.
  5. Prepare dinner. Place the zucchini boats in your baking sheet or baking pan (open facet up) and fill with equal parts of the cooked veggie combination. High with grated cheddar cheese. I like to recommend utilizing one thing on the sharp facet – the sharp white cheddar I used was a unbelievable complement to the enchilada flavors of the veggies.
  6. Bake for 20 minutes, till cheese is bubbly and zucchini is tender. High with cilantro, if desired.

Easy methods to Make Zucchini Boats Forward of Time (Freezer Pleasant)

You can also make the filling forward and freeze it for a brilliant fast dinner in a pinch! Simply following the steps of the recipe for the filling after which let it cool. Place in a freezer protected container till you’re prepared to make use of.

To reheat, let the filling thaw within the fridge in a single day. Then place filling in a saute pan with a lid and warmth over medium warmth till thawed (quarter-hour) Then put together zucchini and fill and bake following the recipe.  

Variations for Zucchini Boats

  • You’ll be able to add beans and rice to the filling to make it a extra full meal. Or serve them on the facet.
  • Add floor beef, turkey or shredded rooster for added protein.
  • Use hearth roasted tomatoes as a substitute of contemporary for added taste.
  • Add sliced avocado and a dollop of plain Greek yogurt as a topping.

Extra of My Favourite Zucchini Recipes

Stuffed zucchini boats with vegetables ( tomato, pepper, corn, red onion and olives) and cheese in white baking dish, top view
  • 1 medium crimson onion
  • 1 medium bell pepper, crimson
  • 1 medium tomato
  • 1/2 cup frozen corn
  • 2 cloves garlic
  • 1 medium jalapeño pepper
  • 1 cup cheddar cheese sharp
  • 2 tablespoons olive oil
  • 1 teaspoon cumin, floor
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 medium zucchini
  • cilantro and black olives garnish
  • Preheat your oven to 400 levels. You’ll be able to cook dinner these on a baking sheet or baking dish. Line with parchment paper for simpler cleanup.

  • Prep Veggies. Cube onion, mince garlic, and chop crimson pepper into small items. Deseed jalapeno after which reduce into small items as properly.

  • Add oil to a big skillet over medium-high warmth. Saute onion, bell pepper, and jalapeno for 10 minutes, till smooth. Subsequent, add garlic, tomatoes, salt, and seasonings. Saute for one more 8-10 minutes.

  • Whereas that’s cooking, chop the laborious knob off the highest of your zucchini after which reduce them in half lengthwise. Use a small spoon to scoop out the smooth facilities. The trick is to depart simply sufficient flesh in order that the boats maintain up, but in addition a lot of room for filling. I’d say my sides have been someplace round 1/4-1/3 of an inch thick and that labored properly. You’ll be able to rapidly chop the scooped flesh and add it to your veggie combination sauteing.

  • Place hollowed zucchini on the ready baking sheet and fill with veggie combination. High with cheese. Bake for 20 minutes, till cheese is bubbly and zucchini is tender. High with chopped cilantro and sliced black olives if you would like.

Energy: 261kcal | Carbohydrates: 18g | Protein: 11g | Fats: 18g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 28mg | Sodium: 506mg | Potassium: 803mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2057IU | Vitamin C: 86mg | Calcium: 253mg | Iron: 2mg

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Right here you’ll discover a lot of scrumptious recipes stuffed with fruits and veggies, ideas for getting your children to eat higher and grow to be intuitive eaters and plenty of assets for feeding your loved ones.

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