Enchilada Stuffed Zucchini Boats

Enchilada Stuffed Zucchini Boats

Servings: 6

Heart Smart Lactose Intolerant Gluten Free Vegetarian
Recipe Directions
Nutrition Information


3 medium zucchini

1 tablespoon olive oil

1/2 red onion, diced

1 cup cooked lentils

1/2 frozen corn

2 cups baby spinach, chopped

1 1/2 cup enchilada sauce (store bought or homemade)

1 1/2 cups GO VEGGIE Mozzarella Shreds

fresh cilantro, for garnish


Heat your oven to 375ºF.

Slice the zucchini in half lengthwise. Use a small spoon to scoop out the center of each zucchini half, leaving a 1/4-inch border. Roughly chop the zucchini that you scooped form the middle. Save all but 1 cup of zucchini for another use (like chocolate zucchini muffins or even a smoothie).

Heat the oil in a large pan over medium heat. Add the onion and cool until soft, 3-5 minutes. Add the lentils, corn, spinach, and 1 cup enchilada sauce. Simmer 5 minutes, or until slightly reduced.

Pour the remaining 1/2 cup of enchilada sauce into the bottom of a 9x11 baking dish. Arrange the zucchini halves cut-side up in the dish and fill with the lentil mixture. Sprinkle with mozzarella.

Cover the baking dish tightly with foil. Bake 30-40 minutes, or until the zucchini is tender and the cheese is melted. Remove from the oven and sprinkle with cilantro.