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 

Directions:  

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!