Enchilada Stuffed Zucchini Boats
 
 
Serves: 4 Servings
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic, minced
  • 1 lb. tomatoes, chopped
  • ½ tsp. sea salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 4 large zucchini
  • 3 ounces shredded cheese
Instructions
  1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or spray a baking dish with nonstick spray.
  2. To prepare the filling: In a large skillet, drizzle the olive oil over medium heat and sauté the onion, bell pepper, and jalapeño until tender, about 10 minutes. Add the garlic, tomatoes, salt, cumin, and chili powder and sauté until the tomatoes are tender and much of their moisture has been released, another 8 to 10 minutes.
  3. While the filling is cooking, slice the zucchini in half lengthwise (cut off the hard top) and use a teaspoon to scoop out the soft centers. Be sure to leave enough of the zucchini flesh so that the bottoms of the zucchini boats are sturdy enough to hold the filling - you don't want to scrape them too thin. Arrange the zucchini shells cut-side up on the prepared baking sheet and fill each one with the cooked tomato mixture. Top each "boat" with shredded cheese.
  4. Bake the boats until the zucchini is tender and the cheese is bubbly, about 20 minutes. Serve immediately and enjoy!
Nutritional Information
Serving Size: 2 boats • Calories: 162 • Fat: 7.2 g • Saturated Fat: 2.1 g • Carbs: 18.5 g • Fiber: 5.9 g • Protein: 8.1 g • Sugar: 10.5 g • WW Freestyle Points: 4

Recipe reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/enchilada-stuffed-zucchini-boats/