Go Back
- Zucchini: You need 4 medium zucchinis. Slice them in half lengthwise. Scoop out some pulp to make boats. Leave about 1/4 inch intact. This keeps them sturdy. - Filling Ingredients: - 1 cup cooked quinoa - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (you can use frozen or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste These ingredients create a tasty and filling mix. Quinoa adds protein. Black beans give fiber. Corn brings sweetness. The spices add a nice kick. - Topping Ingredients: - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheddar cheese (plus extra for topping) - Fresh cilantro for garnish - 1 avocado, diced (optional for serving) The enchilada sauce makes everything saucy and flavorful. Cheddar cheese melts beautifully on top. Cilantro and avocado add fresh flavors. This ingredient list helps you make Cheesy Enchilada Stuffed Zucchini a delicious meal. Grab everything before starting, so you are ready to cook! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step gets your oven ready for baking. 2. Cut the zucchinis in half lengthwise. Use a spoon to scoop out the middle. You want to leave about 1/4 inch of zucchini on the sides. This makes a perfect boat for the filling. 3. Mix the filling ingredients in a bowl. Combine 1 cup of cooked quinoa, 1 can of black beans (rinsed and drained), 1 cup of corn, half of the enchilada sauce, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir it all together until it’s mixed well. 1. Fill the zucchini boats with the mixture. Pack it in generously to maximize the flavor. 2. Drizzle the remaining enchilada sauce over the top of the stuffed zucchinis. This adds a nice flavor and moisture. 3. Sprinkle shredded cheddar cheese on top of each stuffed zucchini. More cheese means more goodness! 4. Place the zucchini boats on a baking tray lined with parchment paper. Bake for about 25-30 minutes. You're looking for tender zucchinis and melted, bubbly cheese. 5. Remove from the oven and let them cool slightly. Garnish with fresh cilantro for a pop of color and taste. 6. Serve warm, adding diced avocado on top if you like. This adds a creamy texture that pairs well with the flavors. How to choose the right zucchinis When selecting zucchinis, look for firm and shiny ones. They should feel heavy for their size. Choose ones that are medium-sized, about 6 to 8 inches long. Avoid zucchinis with soft spots or wrinkles. Fresh zucchinis taste better and hold their shape when baked. Best practices for cooking quinoa To cook quinoa perfectly, rinse it under cold water first. This removes the bitter coating. Use a ratio of 1 part quinoa to 2 parts water. Bring the water to a boil, then lower the heat. Cover and let it simmer for about 15 minutes until it’s fluffy. Let it cool before adding to your zucchini filling. Pairing ideas with other dishes Cheesy enchilada stuffed zucchini pairs well with a fresh salad. A simple green salad adds crunch and color. You can also serve it with rice or tortilla chips for a heartier meal. Salsa or guacamole on the side boosts flavor and freshness. Creative serving options (e.g., garnishes, sides) Garnish your stuffed zucchinis with fresh cilantro for a pop of color. Diced avocado on top adds creaminess and flavor. A squeeze of lime juice brightens the dish. Serve with a dollop of sour cream or Greek yogurt for extra richness. Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and free from blemishes for the best texture in your dish. Customize Fillings: Feel free to add other ingredients like diced bell peppers or cooked chicken to the filling for extra flavor. Experiment with Cheese: Try using different types of cheese, such as Monterey Jack or Pepper Jack, for a unique taste. Serve with Fresh Toppings: Enhance the dish with toppings like sour cream, salsa, or jalapeños for added freshness and spice. {{image_2}} If you want a gluten-free option, use riced cauliflower instead of quinoa. It adds a nice texture and keeps it light. You can also try lentils for a hearty twist. For beans, black beans work well, but you can swap them for pinto or kidney beans. If you prefer meat, shredded chicken or beef can add flavor. Just remember to adjust the cooking time slightly. To change the spice level, add diced jalapeños or chipotle peppers to the filling. If you like it mild, skip the spicy peppers. Cheese can also change the taste. While I love sharp cheddar, you can use pepper jack for a spicy kick. Creamy mozzarella or crumbled feta can create new flavor profiles too. Just mix and match to find your favorite! To store leftovers, let the stuffed zucchinis cool down first. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to three days. I recommend using glass containers. They are sturdy and won’t absorb smells. To reheat, the oven works best. Preheat it to 350°F (175°C). Place the zucchinis on a baking tray. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. This keeps the cheese creamy and the zucchini tender. You can also use a microwave. Heat on medium for 2-3 minutes. However, this might make the zucchini a bit soggy. If you want to keep the texture, stick with the oven. Yes, you can make Cheesy Enchilada Stuffed Zucchini ahead of time. Prepare the zucchini and fill them with the mixture. Then, cover and refrigerate them. Bake when ready to serve. This saves time and helps with busy weeknights. You can serve this dish with a side salad, rice, or tortilla chips. A dollop of sour cream adds creaminess. Fresh salsa or guacamole also pair well. These sides enhance the meal and add variety. Absolutely! This recipe is fantastic for meal prep. The stuffed zucchinis store well in the fridge. Just pack them in airtight containers. You can reheat them throughout the week for quick, healthy meals. You learned how to make Cheesy Enchilada Stuffed Zucchini, step by step. We covered the key ingredients, like zucchini, quinoa, and black beans, to create a tasty filling. I shared tips on how to choose zucchinis and perfect your quinoa. You can even adjust flavors for spice and try different cheeses. In the end, this dish is not only delicious but also easy to store and reheat. Feel free to experiment with ingredients and make it your own. Enjoy making this meal and sharing it with others!

Cheesy Enchilada Stuffed Zucchini

Delicious zucchini boats filled with a cheesy quinoa and black bean mixture, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • 1 avocado, diced (optional for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out a portion of the pulp to create boats, leaving about 1/4 inch of the zucchini intact.
  • In a mixing bowl, combine the cooked quinoa, black beans, corn, half of the enchilada sauce, cumin, chili powder, salt, and pepper. Stir until well mixed.
  • Spoon the mixture into each zucchini boat, packing it generously.
  • Drizzle the remaining enchilada sauce over the top of the stuffed zucchinis.
  • Sprinkle the shredded cheddar cheese on top of each stuffed zucchini.
  • Place the zucchini boats on a baking tray lined with parchment paper and bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
  • Remove from the oven and let cool slightly. Garnish with fresh cilantro.
  • Serve warm, adding diced avocado on top if desired.

Notes

Add diced avocado on top for extra creaminess.
Keyword enchiladas, stuffed, vegetarian, zucchini