Description
Liven up your leftovers with these zesty Mexican zucchini enchilada boats stuffed with leftover turkey, lentils, peppers, rice or quinoa, and enchilada sauce, topped with more saucy goodness and melty cheese. SO good and healthy too.
Ingredients
- 2 medium skinny zucchini (9 – 10 inches long … or use 4 smaller zucchini 4 – 5 inches each)
For the filling:
- 1/2 Tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, peeled & chopped
- 1/3 cup chopped sweet pepper
- Red Robin Seasoning (or your favorite seasoned salt)
- 1 jalapeno, chopped and seeded (feel free to use more or less, to taste)
- 1 cup cooked chopped turkey meat
- 1 cup cooked quinoa or rice
- 1 cup lentil taco filling (recipe here – or substitute black beans tossed with a bit of taco seasoning)
- 3/4 cup shredded Mexican blend of cheeses
- 1/4 cup enchilada sauce
For the top:
- About 1 cup enchilada sauce
- 1 – 2 cups shredded Mexican blend of cheeses
- Optional garnish: fresh cilantro leaves, avocado slices, snipped green onion
Instructions
- Slice the zucchini lengthwise, then scoop/scrape out the inside of the zucchini using a grapefruit spoon (or regular spoon), leaving about 1/2 inch shell. Chop the zucchini. Measure 1 cup of chopped zucchini and save any extra for another use. Cut the two long boats in half and arrange the four zucchini pieces in a rimmed baking pan.
- Heat a medium frying pan over medium heat. Add the olive oil, then the onion and garlic and saute until the onion is soft and translucent. Stir in the peppers and zucchini and saute until tender, sprinkling with a bit of Red Robin Seasoning.
- Remove from heat and stir in the turkey, quinoa or rice, lentils, 3/4 cup cheese and 1/4 cup enchilada sauce. Taste and add taco seasoning or chopped hot pepper if the mixture needs flavor/spice. Stuff the zucchini with the filling (you will have extra filling — put it in an oven safe bowl or small casserole dish.
- Top the zucchini with enchilada sauce, then sprinkle with shredded cheese.
- Bake at 350 F. for 20 – 25 minutes or until the cheese on top is fully melted and the zucchini are tender.
Notes
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Keywords: Zucchini, Enchilada, Boats, Cheese, Heart healthy, Gluten free