Recipe
Zucchini Boat Enchiladas
- 50 min total
- Serves 2
- 380 cal per serving
- 32g protein
Checked against the ingredient list: Low Carb, Keto, Gluten-Free
Contains: dairy
What You'll Need
Ingredients
Scale for your household
Serves 2
- 4 zucchinis (halved lengthwise, heavily scooped out to form boats)
- 1 lb ground chicken
- 1.5 cups enchilada sauce
- 1.5 cups cheddar
- 0.25 cup cilantro
Steps
- Brown ground chicken natively in a skillet. Stir exactly half a cup of enchilada sauce into the chicken.
- Lay structurally sound zucchini boats face up in a large baking dish.
- Pack violently with the meat mixture.
- Drown the entire dish mercilessly in the remaining enchilada sauce and smother precisely in cheddar.
- Bake at 375°F for 30 mins until the cheese blisters aggressively.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Low Carb checked
- Keto checked
- Gluten-Free checked
Allergens
Contains Dairy
Other tags
Comfort FoodHigh Protein
Per servingServes 2
Calories380
Protein32g64% DV
Total fat24g31% DV
Total carbs12g4% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.