These super easy, super tasty Beef Enchilada Zucchini Boats go from raw to baked in no time at all. Perfect for meal prep, or a quick dinner during the week, these will satisfy your craving for enchiladas without all of the carbs.
Slice each zucchini in half, lengthwise. With a spoon, carefully scoop out the seedy pulp of each zucchini to form boats. If you wish to reserve some of the pulp for your filling, set it aside. Otherwise, discard the pulp.
Line a 8.5 x 11 baking sheet with foil and parchment or spray with non-stick spray. Line the bottom with the zucchini halves, scooped out side up. Set aside. Heat the oven to 375.
In a medium skilled, cook ground beef over medium heat until cooked through. Drain and set aside.
In the same pan, heat one tbsp of olive oil. Add the bell peppers, jalapeno and onion. Cook for five to seven minutes, or until soft. Stir frequently.
Optional: coarsely chop zucchini pulp and add it to the skillet if you reserved it. Cook for 2 minutes.
Next, add the enchilada sauce and diced tomato/green chilies. Heat through. Add the ground beef back to the skillet and mix well to combine.
Divide the mixture among your zucchini boats. Optional: sprinkle with crumbled feta.
Bake for 25 minutes, or until heated through and zucchini starts to soften. Serve immediately, or divide in containers for meal prep.
Optional: top with more feta, cilantro, and/or hot sauce before eating.