Easy to Make, Vegetarian Zucchini Enchilada Boats

In my quest to make eating plant based fun and exciting, I have become slightly obsessed with making “boat” style meals. This is where you hollow out a vegetable, and stuff it with goodness (at least this is my definition). Alas, I give you another one of our favorites: Zucchini Enchilada Boats. Enjoy!

The ingredients:

      • 3-4 large zucchini (3 zucchini feeds two very hungry adults, and we always have left overs. If you’re cooking for a family of 4 I would go with 4-5 large zucchini)
      • 1 red bell pepper, 1 green bell pepper (or your favorite color)
      • 1/4 cup chopped onion
      • 1, 10oz can of diced tomatoes with chilies
      • 1 can of your favorite enchilada sauce. I’ve been digging the green sauce lately and have tried A La Orden Green Chile Sauce and Amalia’s Cocina Authentic Green Enchilada Sauce , both delicious!
      • 1 can of spicy black beans
      • Your favorite shredded cheese. We have been using Go Veggie Cheese Shredded Cheese like it’s our job.
      • Quorn Meatless Grounds (they taste like ground turkey, I promise), if you don’t want to go the vegetarian route, sub in ground turkey.
      • Salt, Pepper, Cumin

The How To:

First: Wash all veggies, preheat the oven to 425.  Start with the zucchini.

  • Slice the zucchini in half long ways. So you have two halves that look like “boats.” Take a spoon and gently scrape out the inside of the zucchini. Discard the zucchini guts, seeds and all. 
  • Take a baking tin or casserole dish and line with foil. Lightly spray the foil with cooking spray and place the zucchini in the dish.


Next: Time to prep the stuffing for your boats!

  • Chop the bell peppers and onion, set off to the side.
  • Heat a teaspoon of olive oil in a skillet over medium heat and add the meatless grounds. Let them simmer for about 3 minutes, then add the bell peppers and onion, add a touch of salt, pepper, and cumin to taste.
  • In a bowl mix the black beans, and diced tomatoes. I like to rinse and drain the black beans, and drain the diced tomatoes before mixing them. Add salt and pepper to the bean and tomato mixture, and stir.
  • Once the peppers, onion, and ground have cooked for about 5-8 minutes (or when they look a little soft), turn off the heat and add the beans + tomatoes. Stir all ingredients together till everything is nice and mixed.

Then: Spoon the mixture into the zucchini boats. Fill them as much as you can. Sometimes, we have extra so I like to just add that to the bottom of the dish.

  • Top boats with a little shredded cheese, and place in oven to cook for 15-18 minutes
  • After 15 minutes, pull the boats out and top with the enchilada sauce, and a little more cheese, place back in the oven to cook for 5-8 more minutes. You want the zucchini to be cooked enough that it’s pretty easy to cut through.

Time to Eat!

I like to garnish with some fresh cilantro (and maybe more cheese). Feel free to add your favorite toppings, and enjoy! This is one of our favorite, easy (but looks way hard) vegetarian meals. I can’t wait to hear what you guys think! If you have a favorite “boat” style meal, I’d love to try it!

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