Stuffed Enchilada Zucchini Boats

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This was surprisingly good. I got the recipe from melskitchencafe.com, and I thought it was awesome-I give it an 8. However, I did a lot of things differently, so I will put my changes in bold below. Here is what they look like:

20140811_185338

Stuffed Enchilada Zucchini Boats

 

Ingredients

  • 4 medium zucchini, halved (I used large ones and it was too much)
  • 8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be) (I left this out)
  • 1 teaspoon salt ( I used 1/2 tsp.)
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced or pressed
  • 1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
  • 16 ounces tomato sauce (I used 8 oz)
  • 1 tablespoon chili powder (I used 1 1/4 tsp.)
  • 2 teaspoons ground cumin (I used 1/2 tsp.)
  • 1 teaspoon granulated sugar (I left this out)
  • 1 teaspoon dried oregano (I used 1/2 tsp.)
  • 1/2 teaspoon ground coriander (I used 1/4 tsp.) (I also added 1/2 tsp. paprika and a scan 1/2 tsp. garlic powder)
  • 15-ounce can pinto beans, rinsed and drained (I made fresh ones and used black beans as well, see below)
  • 1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
  • Chopped cilantro for garnish (we also used avocado, and olives would be good as well)

Directions

  1. Preheat the oven to 425 degrees F.
  2. Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
  3. In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
  4. Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
  5. Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
  6. Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
  7. Stir the cooked meat and beans into the remaining sauce in the skillet.
  8. Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
  9. Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
  10. Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.

http://www.melskitchencafe.com/stuffed-zucchini-enchilada-boats/

Homemade Pinto beans, courtesy of Mel

1 cup dry pinto beans

1/4 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. smoked paprika

1/2 tsp. cumin

1 tsp. oregano

Cook the beans. They are good.

I used this and then probably 2 cups of cooked black beans as well, maybe a bit less.

Original recipe retrieved 8-11-14 from http://www.melskitchencafe.com/stuffed-zucchini-enchilada-boats/

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