Keto Enchilada Zucchini Boats with Beef and Cheese

Why You’ll Love This Recipe

• All the bold enchilada flavor—no tortillas needed, keeping carbs low.
• Weeknight-friendly and mostly hands-off once it hits the oven.
• Family-pleasing comfort food with a fresh, bright finish.
• Easy to customize with your favorite proteins, spice level, and toppings.

Grocery List

• Produce: Zucchini, yellow onion, fresh cilantro
• Dairy: Shredded Mexican blend cheese, Mexican crema (or sour cream)
• Pantry: Olive oil, sugar-free red enchilada sauce, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, kosher salt, black pepper

Full Ingredients

Zucchini Boats

• 4 medium zucchini (8–9 inches each), halved lengthwise
• 1 tbsp olive oil (for brushing)
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Beef & Onion Filling

• 1 tbsp olive oil
• 1/2 medium yellow onion, finely diced (about 1/2 cup)
• 1 lb (450 g) ground beef, 85–90% lean
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup sugar-free red enchilada sauce

To Finish

• 1/2 cup sugar-free red enchilada sauce (for topping)
• 1 1/2 cups shredded Mexican blend cheese (about 6 oz)
• 1/4 cup Mexican crema (or sour cream thinned with 1–2 tsp water), for drizzling
• 1/4 cup chopped fresh cilantro, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or line a rimmed sheet pan with parchment for easy cleanup.

Step 2: Halve and hollow the zucchini

Trim the zucchini ends and halve each one lengthwise. Use a spoon or melon baller to scoop out the seeds and some flesh to create boats, leaving about a 1/4-inch wall so they stay sturdy. Brush the cut sides with 1 tbsp olive oil and sprinkle evenly with 1/4 tsp kosher salt and 1/8 tsp black pepper. Arrange cut-side up in the prepared dish.

Step 3: Par-bake to set the boats

Bake the zucchini for 10 minutes to soften slightly and release moisture. Remove from the oven and tilt the pan to drain any liquid. Gently blot the centers with a paper towel to dry. This prevents a watery casserole later.

Step 4: Cook the beef and onions

While the zucchini par-bake, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring, until translucent, 3–4 minutes. Add the ground beef and cook, breaking it up with a spatula, until well browned, 4–5 minutes. Drain excess fat if needed.

Step 5: Season and sauce the filling

Sprinkle in the chili powder, cumin, smoked paprika, oregano, garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Cook for 30 seconds to bloom the spices. Stir in 1/2 cup sugar-free enchilada sauce and simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning as desired.

Step 6: Stuff, sauce, and cheese

Divide the beef mixture among the 8 zucchini boats, packing it in gently. Spoon the remaining 1/2 cup enchilada sauce over the tops. Sprinkle evenly with the shredded Mexican blend cheese.

Step 7: Bake, broil, and finish

Return the pan to the oven and bake until the zucchini are tender and the cheese is melted and bubbly, 12–15 minutes. For a golden top, switch to broil for 1–2 minutes, watching closely. Let rest 5 minutes so the juices settle. Drizzle with crema and scatter the chopped cilantro just before serving.

Pro Tips

• Par-baking and blotting the zucchini keeps the boats from getting soggy.
• Leave at least a 1/4-inch rim when scooping so the boats hold their shape.
• Blooming the spices in the hot pan unlocks deeper, smokier flavor.
• For an easy crema drizzle, thin sour cream with a teaspoon or two of water until pourable, then transfer to a small zip-top bag and snip a tiny corner.
• If your beef is very lean, add a teaspoon of olive oil or a splash of beef broth to keep the filling juicy.

Variations

• Green Chile Chicken: Swap the beef for 3 cups shredded rotisserie chicken and use green enchilada sauce; top with Monterey Jack.
• Spicy Chipotle: Add 1 minced jalapeño or 1 tsp chipotle in adobo to the onion step; use pepper jack for extra heat.
• Turkey & Cauli-Rice: Use ground turkey and stir in 1 cup riced cauliflower with the sauce for extra volume and fiber.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F (175°C) for 12–15 minutes, then uncover and broil briefly to re-crisp the cheese. Zucchini does not freeze well, but the cooked filling freezes beautifully for up to 3 months—thaw overnight and assemble fresh boats when ready. For make-ahead, par-bake and hollow the zucchini and cook the filling up to 24 hours in advance; assemble and bake just before serving.

Nutrition (per serving)

Approximate: 560 calories; 42 g fat; 9 g total carbs; 7 g net carbs; 30 g protein. Values will vary based on the specific enchilada sauce and cheese brands used.