Discover a culinary delight with Stuffed Enchilada Shrimp Zucchini Boats, where succulent shrimp meets vibrant zucchini in a flavorful fusion that’s both healthy and satisfying. These zucchini boats are brimming with a tantalizing mix of juicy shrimp, aromatic spices, and fresh vegetables, all enveloped in a rich enchilada sauce and topped with a generous layer of melted cheese. Perfect for a weeknight dinner or a special gathering, this dish offers a refreshing take on traditional enchiladas, providing a low-carb, nutrient-rich option that doesn’t skimp on taste. With each bite, you’ll savor the harmonious blend of flavors and textures, making Stuffed Enchilada Shrimp Zucchini Boats a standout addition to your recipe repertoire.

Stuffed Enchilada Shrimp Zucchini Boats

Leisa Sutton

Not only are these zucchini boats a feast for the taste buds, but they also make a stunning presentation on the dinner table, ensuring they're a hit with family and friends alike. Dive into this innovative recipe that promises to satisfy your enchilada cravings while keeping things light and healthy.

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Servings

Ingredients

1 tbsp olive oil
1/2 diced white onion
1/2 diced red bell pepper
1 tsp cumin
1 tsp paprika
1 tsp oregano
2 cans tiny shrimp
1 pint black beans
1 1/2 cups enchilada sauce
shredded cheese to taste
3 medium zucchini

Instructions

Mix all ingredients except cheese and zucchini in a pot to heat.
Prepare your zucchinis by cutting them in half long ways and gently scooping out most of the inside of the zucchini and discarding. You want it so that the shell of the zucchini is just about 1/4 inch thick once the insides have been removed.
Dividing evenly, spoon the mixture into the zucchinis and place them in the greased baking dish or your air fryer
Top with cheese Bake for 25-30 minutes at 400 degrees.
Let cool slightly and ENJOY!!