I was curious, though, do you find this filling? Oh,and I used some chipotle chili powder and smoked paprika in the sauce which really made things go wild! We have tomato pastes and purees and also a concentrate "soup".. just wondering which one you mean. I cooked it exactly as the recipe stated and it was amazing. I can get most dried spices, fresh chiles, etc.Thanks! On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other. ~Jill. Really loved the sauce, I think the chipotle chile sauce was what made it. What you recommend on the side that would still be low cal? This was such a yummy gluten-free dish, I was not missing the tortillas; plus, my boyfriend loved it as well! These are awesome! I’d love to try it! Zucchini boats are awesome to use in-place of a tortilla. don't forget 1 t ground corriander in the sauce. Great job Gina!!! Even my picky husband ate it. These were a huge hit! They tasted way more amazing than I imagined! Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. I want to make extra so that I can do a quick enchilada night on long work days. Chopped jalapeños would be a great addition. I wasn't sure at first but green mole zucchini boats are the bomb diggityyyyyy!! They take a little time, but are well worth it. I made this last night for the first time and got RAVE reviews! ð, I have made these a few times but make a lot of short cuts! I made this for dinner tonight and the flavor was fantastic! Gina – these are GREAT!Made them for Meatless Monday, and LOVE 'em! Thanks so much for starting this. I'm definitely looking forward to dinner. Cheesy vegetarian enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you’re vegetarian or not! I served it over plain basmati rice. I highly recommend this to anyone looking for a fresh and delicious dish that's also healthy! araucano. I am going to try these tomorrow and hope that they like it! Wow! as the tortillas. *. Love this! My friend and I added firm tofu to the zucchini/onion mixture while it was sauteing and it was delicious! Thanks for all of your inspiration. I for sure loved them more than regular ones. These are fantastic. Gina, I LOVE your website! God Bless! I have just started on WW, and just recently tried and liked a different version of a zucchini boat, but this looks beyond. You rock Gina! Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Thanks so much for all you do!! You're a genius. When I click on the cilantro lime rice link, I keep getting an error code. Sprinkle tops with corn and then cheese blend. These are SO good, and the enchilada sauce was a cinch to make! I am going to add them to my Mouth Watering Mondays post this Monday. When I make stuffed peppers, I will nuke them for a few minutesjust to make them soft. We will be having this again!! Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Thank you! Hi! I added a bit too much of the chipotle chile in adobo (didn't measure – oops!) Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender. I was the only one that ate them tonight, which is good…going to take to work tomorrow and hide the rest! I dont blanch the zucchini first, just cook it raw for a total time of 45 mintues and its perfect! Thanks!–Leah. It definitely satisfied that Mexican food craving, which happens often in my home, you don’t miss meat at all. I used a melon baller and every single one of my zucchinis broke apart when I was doing it. This is so, so good. We are trying to do veggetarian during the weeknights. Jun 11, 2012 - This Pin was discovered by skinnytaste. Loved them! I made these tonight and I am sure they are going to taste divine, but be warned they are a lot of prep…maybe I just wasn't organized but it took me about an hour to get them into the oven so this is def a weekend meal! My husband and I love Mexican food and love spice but I don't want to start a crying party at the dinner table courtesy of my 3 and 4 year old! I didn't have any. Wow, we love this recipe!! Thank you! . Thanks! I can't wait to make these for her again. It has revived my love for cooking and my desire to eat better. The enchilada sauce is the total wow-factor of the dish ð He ate 4 of them and I think he could have polished off the whole dish had I not stolen some for my lunch today! Also great for making a super crispy crust pizza. Wonderful presentation! Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips. I try to eat more meatless dishes and love the way you incorporate zucchini…. Can you recommend a substitute? In a pinch, I put them on portabella mushrooms, and I cut off the stems and chopped them out into the chicken same as you did with the zucchini. At first I was a bit hesitant and I loved my husband's reaction Zucchini…that's it? I had a bunch of zucchini leftover from the garden that needed using. My zucchini's were a little larger (52 total oz instead of 32 oz), but it still turned out great. THANKS! They came out phenomenal. OMG I wish the cook and prep time was listed. I'm a nursing mom, on WW, and I would love to make this but I'm afraid that one wouldn't be enough for me! I just made these tonight! And let me just say that it's amazing that I'm saying it's good because I HATE zucchini. ð. I like the zucchini a little softer and I find doing this achieves that. And they were super easy to make! These tasted especially good after sitting in the fridge overnight to let the flavors develop. thanks! Keep up the excellent work. This is exactly something our readers over at Mr. Food would go crazy over. *. Use any fresh herb you like. Discover (and save!) Just one question – I live in Germany and can't find chipotle chiles in adobo sauce here. I made this tonight and it was so delicious! I also used a Mexican Blend cheese on top, which was delish! I started making them as directed and decided I didn't want to mess with stuffing them. ", Made this for dinner tonight and I LOVED them!! I didn't par-boil the zucchini….however, since I made mine ahead the night before and baked them after work, I think maybe the enchilada sauce helped break down the veggies a bit. I did have to drain some of the liquid from the zucchini, and I added some black beans for a little more protien. I made these and they were a hit! I had to brush my teeth to make myself stop at 12 points. YUM! I just made this sunday as part of my low carb food prep for contest dieting. Hi Gina! Im really busy at the moment and been living on just out of the freezer food, homemade of course. I also added 1/2 can drained black beans and two big handfuls of fresh spinach to the zucchini while it was cooking. I made a zucchini batch for myself and a chicken for my ultra picky husband. All your recipes are incredible! A fun twist on a Mexican favorite! Definitely worth the time, it makes enough for 2 meals for 2…more if you didn't stuff yourself like we did. I’ve never used zucchini as a filler. I made an enchilada lasagna version of this by slicing up three zucchini and chopping the other one for the filling. DELICIOUS! The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top. I changed the recipe overall a little by using organic extra lean ground turkey breast instead of shredded chicken. We really like the Kroger brand (much better than any of the name brands we have tried)! We LOVE the sausage stuffed zucchini boats too! I made this for dinner last night and it was AMAZING. I put in all the ingredients in the recipe builder and it came out to 2 points each. Would roasting or broiling the chiles or jalapenos give it a smoky taste maybe??? But wonder how good these would freeze. OMG you are my new favorite person. FANTASTIC!!! I'm really happy you all liked them. Tons of peppers, onions, sweet potato, black beans, green chiles or jalapeno. I live in Texas and love Tex Mex food. Freeze the peppers in individual ziplocs! Just use whatever have around, really. What do you mean by tomato sauce? Shellybird, leave it out, you can use regular chile powder in place of the chipotle chile powder. A fair amount of prep work involved all simple and straightforward, but be prepared for the time needed to get it all assembled to cook. You may have made me a convert! It translates very well. We live in Switzerland, and I can't get Chipotle Chiles in Adobo sauce. This was delicious! I made these last night and added some black beans to the filling. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. To say that I love Mexican food is an understatement. ð, Me too! The hubby and kids gave them two thumbs up , These are amazing!!!!! I bought your cookbook because I've loved so many of your recipes. It's likely because your zucchini was not fresh. Well I like my rice! I want to say, however, there is no need to parboil the zucchini. I showed this recipe to my husband last weekend and he made it Monday night. (My husband loved it too. ð. 258 Cal. I made these tonight…SO worth putting the oven on! Yum! These are amazing! Pretty much followed the recipe. This recipe was delicious! Even my husband was raving about them hours after dinner. I really wish they would update the recipe to reflect this mistake. We used a tablespoon of the enchilada sauce. I love this idea, especially since I'm allergic to gluten and I can't eat flour tortillas. I made these over the weekend – my husband and I both really enjoyed them! Great recipe!! In the past I have posted recipes for Skinny Chicken Enchiladas, Cheesy Zucchini Enchiladas, Turkey Black Bean Enchiladas, and Creamy Chicken White Bean Enchiladas with Salsa Verde. I made these last night and they were so delicious and flavorful. Bring to a boil. Fiancé loved themAnd even ate the leftovers for breakfast (???)! Last time I made traditional enchiladas for extended family, my 7 year old was SO disappointed that they weren't these! looks delicious i'm going to give this recipe a try .. thanks for sharing ð. I put a little too much of the chipotle and adobo sauce in mine and had to tame it with more tomato sauce and chicken broth, which made quite a bit extra, but I'm freezing that to cut down on prep next time. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Wow. AMAZING I was just looking for a dinner idea and HERE IT IS! Bless you! Thanks! They were soooooo GOOD! I added some lime juice to the chicken veggie mix, but kept everything else the same. I made them for Sunday lunch and both my husband and I had leftovers for Sunday dinner. I put a 1/2 cup of filling in each tortilla and was only able to fill 3 tortillas. They turned out great! However, the tortillas and cheese blow my diet out of the water. This dish is just simply delish and the bonus is that it's healthy. My husband and I are vegetarians so I think I'm going to do the stuffing with black beans and rice, and vegan cheese. Well, I wanted to spend some good time in the kitchen, and this was the perfect remedy! Once again, Gina, you created a great recipe!I will never go back to tortillas again!! I've been trying many of your recipes lately and this is by far my favorite so far!! So good!! ð. My family loved them, and it was great to prepare a healthy Mexican dish. I made this recipe tonight and it was a huge hit! All my kids liked it too. Does anyone know if it works to make the sauce earlier in the day and put it in the fridge until you’re ready for it? This is officially a new family favorite. Woooooooooow!! Mad skills , This is sooo good! This has become a household staple. How freakin' awesome is that?? Made these last night…yummy. This is going to have to happen in my oven. I have the chipotles in adobo but only regular McCormick chili powder and I think I might have an ancho chile powder in there. This was a hit in my house. This information will not be used for any purpose other than enabling you to post a comment. Roll up and place in the prepared baking dish.  Very flavorful and satisfying. I tried the recipe both ways and parboiling them makes them TOO flimsy. So, I decided to take matters into my own hands and make some fabulous enchilada stuffed zucchini based loosely on my Enchilada Stuffed Mushrooms, Skinnytaste’s Chicken Enchilada Stuffed Zucchini Boats and Gimme Some Oven’s homemade Enchilada Sauce.And by ‘based loosely’ I mean those recipes were rolling around in my head for days and I finally got the zucchinis I needed to make … Thanks Gina! ð https://www.skinnytaste.com/chipotle-cilantro-lime-rice-4-pts/. It satisfies that enchilada craving without the regret! At times, I can't get zucchini easily where I live (in Senegal, Africa), so I substitute at times with eggplant, which is far more common. I just had the leftovers for lunch, and like any enchilada, they were even better the next day! ð, Made this tonight-absolutely delicious!! I *LOOOOOVEEE* Zuchinni!  Thanks for these delicious recipes. I freeze left over chipoltes right in the can (covered). Fantastic… Thank you! Probably could apply here as well! I don't even like zucchini, but I thought I would give them a try anyway. Drop the zucchini halves in boiling water and cook 1 minute; remove from water. And since it has no meat in these enchiladas, I can splurge a little more on the cheese –yum! You all know how much I love enchiladas, well these meatless zucchini enchiladas are huge and filling, and one of my favorite meals in the summer. My girlfriend and I made it for us, my mom and stepdad. Looks delicious, but need clarifcation, or I’ll have to take the time to put it into the WW recipe builder. !Keep up the good work! If you want it milder, you could use less or leave it out for the kids. To Freeze: Let cool completely then seal in an airtight container or freezer bag and freeze for 2-3 months. I will adapt to items I have on hand (salsa rather than an enchilada sauce), but the idea is SO good. I will be making these again. Thank you for sharing:), Freeze them..for your hungry adult kids and hubby..so they can take out and reheat at their convenience…. Was I supposed to put it in pan with zucchini? Always bragging about you, do do a phenomenal job. I am making this tonight, thank you Gina! Thank you!! Definitely looking forward to putting some of this zucchini to use! I let them sit out while the oven preheated, then cooked them for 30 minutes at 375 (used a glass dish). Zucchini is such a hit throughout the season, so it is the perfect recipe to make in these upcoming months. I want to make this as is for me, looks amazing!…but I'm also serving my boyfriend (he eats a ton) – any ideas of what to serve with to make sure its filling enough for him? This was absolutely AMAZING!! My will power was tested! This blog has really helped me so much get healthier and more diverse in my eating. Thank you so very much for your posting………….planning to try it as soon as possible! !These look so amazing….Is your kitchen a mess after doing all this cooking LOL?Anyone help you clean up? Reheated leftovers were great for lunch too! Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat. My husband loved them too. I didn't even miss the tortilla! I didn’t know what to do until I looked through the comments and saw your response to another post. Delish! Vegetarian dishes allow me to use more cheese, so that's a plus. Worked perfect and took less time. Good question about the zucchini, i put it in my mini food processor, took 2 minutes! Been living a low-carb lifestyle for the last few months and these give the "rotation" a much needed change!! Keep posting! I use MFP and the calorie count for this recipe was very helpful. Maybe i missed something in the directions, sorry if i did, but what do you do with the 1/4 cup cilantro? My sisters LOVED it. When entered into WW calculator it comes out to 3 smart points. These look positively yummy! My meat and potatoes boyfriend even loved them, Tried these tonight…soooo good! Hopefully that gets you more followers. I made this tonight with Yellow crookneck squash and green chili enchilada sauce. Definitely will be making them again! about how many cups of zucchini is this? So flavorful! Will be making them again , Made this for my husband tonight and it was a HUGE hit! Thanks Gina. I am in awe of how delicious your recipes are, not even for being low fat, just in general! I think I could have shredded 1 more zucchini to make 4. I served with sour cream and salsa verde, so yummy. This recipe was great. Thanks for the inspiration. I am thankful you don't waste food, like, the flesh of the zuc. Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. no one else in my house likes zucchini so now i have a lot of leftovers and i hope they don't get mushy in the fridge D: wow, Ive been looking for a tasty low cal enchilada recipe, Thanks! These Enchilada Zucchini Boats are essentially just partially hollowed out zucchinis that are stuffed with sautéed red pepper, black beans, garlic, and onion. How many of the points in the serving are from the low-carb tortillas in this recipe (and others where you use them)? And yes there ate two sizes. Spoon remaining enchilada sauce over mixture and top with cheese. I served it with no fat refried beans and it was an amazing meal! My daughter made these for dinner tonight for her son and me. Infinion, yeah I really dislike fat free cheese, lavash is great! Thank you! Making these Thursday night for the girlfriend. I made these last night and brought them as leftovers for lunch today for the Lenten season. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest. Wow – I just stumbled upon this when looking for something to serve at a ladies night and this was so amazing! Linz- Wonderful, love to hear that! The zucchinis still had some crunch! This was absolutely amazing! My mind goes right to beans or rice, but don't want to spend the points on that. My friends and I LOVED it. I JUST made the sausage stuffed zucchini boats. So is there something else here you would suggest to substitute? If you skip the rice, I would eat 2. where do I find the calorie count on these? I would check on recipe builder. A fun twist on a Mexican favorite! Sounds yummy..Think this can be made without the chicken. These were very tasty! I used ground turkey meat instead and it turned out really well. Add spoonful of chicken mixture on top at one end as shown. I used extra chipotle to the sauce and added Soyrizo to the zucchini mixture. After they freeze throw hem into a ziplock bag and pull them out as you need them. Amazing. ", Oh that is sweet! Using a sturdy spoon i dig out what i need while still frozen. Thanks for a great recipe! Great for leftovers too! Quick, easy and so delicious!! I love your site. Chop the scooped out flesh of the zucchini in small pieces and set aside. They were excellent!!. Thank you for these amazing recipes! Thank you! Hi! Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not. : ). Just made these and WOW!! To Reheat: Simply thaw in the fridge overnight, re-season, and bake with a fresh layer of cheese on top and they will taste like new again! Thank you! This recipe is a keeper! Maybe because I didn’t follow it exactly! Should have put even more on than I thought cause the sauce baked off some. I was a little frustrated with a the reviews that just said how great this (and other) recipes look. I used 1 tbsp of the chipotle chile adobo sauce and it was just spicy enough for me, which means it would be too spicy for my mom. Remove zucchini from oven and spoon chicken mixture into zucchini. I'm glad you thought they were good! I will definitely need to have this recipe in my recipe collection. Genius! Thanks! I had the leftovers for lunch, they heated great in the microwave. I love really spicy things, and even my lips were burning even with cutting the spicy stuff in half. and it is wonderful. These are amazing! Thank you so much for sharing it with us! I used Trader Joe's Marinara Sauce with basil (didn't have canned tomato sauce) it is was superb **kissing the air with my fingers** . Thanks so much for all you do with these fabulous recipes! 258 / 2,000 cal left. I have tried several of your recipies, and very impressed. I actually made it with a mixture of zucchini & summer squash & added some thawed frozen spinach. Your site has helped me get back on track w/ WW. I just made them tonight. omg this was delicious! I have not commented yet on your site before, but had to. I have to say, I was shocked when my hubbie proudly declared he'd eat these every night for a week! Just wanted to let you know I tried this recipe tonight and loved it! Just made this (Southern Florida means that January is zucchini season) and it was delicious! The brand we get is Joseph's and has some flax seed in it. And finally, I like to blanch the zucchini first so that it bakes quicker, but if that seems like too much work, just bake it an additional 10 minutes and it should be fine. These were awesome! My family has several favorites from your site, including santa fe chicken, cilantro lime shrimp, and zuchini turkey burgers. I've been reading for quite some time now! I left out the hot sauce for the little people in my house hey ate them too :)Thanks! I just made this dish for dinner and it's so good! thanks for making my life easier! As usual, I took your idea as inspiration and did my own thing with it – no shredded chicken, so I cooked diced chicken with the onions, chipotle, peppers, etc. i am a Skinnytaste Virgin, this is my FIRST recipe through you guys and I'm SO excited to make it! This week I made your Huevos Rancheros and Bangin Good Shrimp and they were both excellent, I can't thank you enough for the recipes (and pre-calculated points plus). gina what mini food processor do you have? I cut back on the chipotle pepper because the one I have is very spicy, and another recipe in which I had used it was WAY too hot for me. You can adapt them and make them work for sure. I have yet to be disappointed with anything made from this site. Thank you so much and how appropriate for zuccini season~! Gina, I just LOVE your site!!! ð keep up the good work, love your site!  One question, in direction 6 you said to add onion, garlic and bell pepper, did you mean the green onions. Gina I love this and can't wait to make it! But I do have my flops, trust me!! Jul 12, 2014 - This Pin was discovered by Pinch of Yum. Not sure what the disconnect is. My husband was obsessed, he wouldn't stop talking about it! This is a great change and I LOVE enchiladas. Your website is amazing, and I can't wait to make more of the recipes I see here!! I am actually scraping the peppers to get them out so I don't have to chop them! I also love enchiladas, and I would love to try this out. What a wonderful surprise!!!!!!!!  Absolutely delicious. I love your idea. My boyfriend cant eat red sauces due to an ulcer so I tend to make his without but enchiladas arent the same without some kind of sauce!Thanks!Carissa. I added low fat mozzarella as well and did make lime cilantro rice. Awesome stuff! Also perfect for a meatless Friday during Lent meal. Who would have thought that zucchini enchaladas would taste so good! My zucchini was a little soggy though – is there a way to prevent that? Gina this is a genius recipe! I just tried these tonight. I am making these tonight and can only imagine they will be delicious.