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enchilada stuffed zucchini

Enchilada Stuffed Zucchini

All the flavors of your favorite enchiladas housed in a zucchini boat. Delicious!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course dinner, lunch, Main Course
Cuisine Mexican
Servings 6


  • 1 lb chopped chicken breast
  • 2 tbsp olive oil substitute any cooking oil
  • 1 onion, diced
  • ½ tbsp minced garlic
  • 1-2 cups diced zucchini
  • 1 bell pepper, diced
  • 15.5 oz black beans, canned
  • 2 cups prepared quinoa
  • 8 oz tomato sauce
  • 10.5 oz enchilada sauce
  • 2 large zucchini, hollowed out change number depending on size
  • 2 cups Queso Chihuahua cheese, shredded substitute any shredded cheese


  • Cut zucchini in half length wise. Using a spoon hollow out the center of each half. Set aside on baking sheet.
  • Add olive oil to a medium to large skillet on medium high heat. Add chicken and cook until no longer pink.
  • Turn heat down to medium. Add garlic, onion, bell pepper, and zucchini to the pan. Saute for 5-10 minutes stirring often.
  • Drain and rinse black beans. Add to pan and stir to incorporate.
  • Add quinoa, tomato sauce, and enchilada sauce. Stir until mixture is fully incorporated. Turn off heat.
  • Fill zucchini with enchilada mixture. Sprinkle cheese over the top.
  • Bake at 350°F for 30 minutes.
  • Remove from oven and serve.
Keyword dinner, enchilada, mexican, zucchini