Updated July 03, 2019
Stop what you are doing, grab your pile of zucchini, and make these Black Bean and Quinoa Enchilada Zucchini Boats. I made these zucchini boats for dinner last week and they were a home run. All of my boys devoured the boats. Josh loves enchiladas, so I knew he would love them, but I was a little worried about the younger boys. You never know what they will eat. Well, I told them they were enchilada zucchini BOATS and they immediately dug in. Of course, they started pretending that their boats were racing and that they were going fishing, but that didn’t bug me. I love their little imaginations and I loved that they were eating a healthy, vegetable loaded dinner without whining. SCORE!
I love this recipe because it uses up a ton of zucchini. I used seven medium zucchini to make two 9×13 pans. You may think that sounds like a lot, but trust me, you are going to want a lot of this dish. It is SO good. If you don’t need a lot, you can halve the recipe, but I highly recommend making the whole recipe. You can eat leftovers, freeze a pan, or give a pan to a friend. I gave one pan to my friend and she text me that night to tell me that her kids LOVED the recipe. YAY!
To make the zucchini boats, you hollow out the zucchini and stuff them with a tasty black bean and quinoa mixture. Add enchilada sauce, shredded cheese, and bake until bubbly!
Remove from the oven and DIVE in! You will be instantly blown away by the deliciousness. This recipe reminds me of our Black Bean and Quinoa Enchilada Bake, which is the most popular recipe on our site, so if you love that one, I bet you will love this one too!
Put Black Bean and Quinoa Enchilada Zucchini Boats on your dinner menu ASAP. This recipe perfect for zucchini season and sure to become a family favorite. If you are looking for more zucchini recipes, check out our favorite zucchini recipes here.
Black Bean and Quinoa Enchilada Zucchini Boats
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