Carb Free (and Healthy) Enchiladas

I'm not a fan of zucchini - unless its baked into bread (and served with butter)- but I actually really, really liked it in this recipe.

The entire dinner tastes very indulgent, but is pretty low-cal, hearty, and filling, and held up well for lunch the next day too. All important qualities for meals around here. 

I used this recipe as my base. 


The Goods: 
  • 6 zucchinis 
  • Olive oil
  • 1lb ground turkey
  • Homemade taco seasoning
  • 3 cups total of shredded cheese
  • 1/4c of cream cheese
  • 1 Bunch of cilantro
  • Red Enchilada sauce 

1. Pre-heat oven to 400 and slice zucchinis in half. You will want to scoop out the insides. I use a knife first to outline and then use a spoon to scrape. Place in a 9x13 dish, drizzle with olive oil, salt and pepper and bake for 30 minutes

2. Brown ground turkey and heavily season with taco seasonings.

3. Mix ground turkey, 2 cups of shredded cheese, cream cheese, and half the diced cilantro in a bowl. Then, fill zucchini boats with mixture, top with enchilada sauce, remaining cheese and cilantro

at this point, I had more stuffing than I did zucchini's so I put all of the extra stuffing around the boats.


4. Bake boats for another 15-20mins, or until bubbling

I served ours with refried black beans which paired really well! Hope you enjoy! 


  1. This looks delicious! I will have to share it with my sister since she loves enchiladas. Unfortunately, I'm lactose intolerant so most Mexican food is our for me.Jess at Just Jess

  2. Yummy!! I need to try this recipe. It looks delicious!

  3. Yum! I can't wait to try this recipe!

  4. This looks so good! I never thought to ditch the tortilla and use a zucchini instead!

  5. This sounds amazing! I'm pinning this for later!