Stuffed Enchilada Zucchini Boats

These Enchilada Stuffed Zucchini Boats are super flavorful, straightforward to make and are a much healthier alternative to regular enchiladas!

So A cook have a bit of a confession. A cook am utterly OBSESSED with cookbooks. Seriously! Megan Gilmore from the blog Detoxinista just launched her brand new cookbook called No Excuses Detox and the r

Megan is all about detoxing naturally using whole foods that are satisfying and keep you full all day! When people think of detoxing most assume that you will go hungry, but that is just not the case. Her cookbook No Excuses Detox features 100 lighter recipes complete with gorgeous photos, shopping lists and user-friendly labels that let you know if a dish is gluten-free, dairy-fre

What goes in

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and chopped
• 2 cloves garlic, minced
• 1 pound tomatoes, chopped
• 1/2 teaspoon sea salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 large zucchini
• 3 ounces shredded cheese

How it comes together

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: Use a wide skillet, drizzle the olive oil over a moderate burner 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 do not 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!