If you are looking for a flavorful/healthy/easy/spicy dish, this recipe is definitely for you!
It’s not a secret you guys love these Enchilada Power Bowls, and especially the enchilada sauce! So what I did here was basically take the sauce, mix it with sautéed mushrooms, a variety of grains, and black beans. Then stuffed these beautiful round zucchinis with the enchilada grains, and baked until soft.
This recipe is easy, requires basic ingredients, and is just delicious! You get soft, perfectly cooked zucchinis filled with a spicy and slightly cheesy filling. Ready to start?
It all starts with the grains. For a mix of textures, I went with three different grains: quinoa, brown rice, and buckwheat groats. You can use whatever you have on hand as long as they all take the same time to cook. Bulgur, steel-cut oats, or barley would work well. I really like the texture of buckwheat groats here though.
While your grains are cooking, prepare the 15-minute enchilada sauce!
Cook onions and garlic until golden brown, then add sliced mushrooms. Next, add the diced tomatoes and cooked black beans. I relied on chili, oregano, and ground cumin combined with apple cider vinegar and nutritional yeast to flavor the sauce. Nutritional yeast adds a savory and cheesy flavor. It’s still very subtle so if you want a cheesier flavor feel free to double the amount.
If you plan on serving these stuffed zucchinis the next day I would recommend adding more chili powder and/or sriracha as I found they tend to become less spicy as time passes.
Once your sauce is ready, you can stir in your cooked grains and mix until combined.
Finally, cut off the top of the zucchini, scoop out the inside and fill them with the enchilada grains. I used round zucchini but since they are not available everywhere and all-year long you can definitely use regular zucchini and make boats instead. Bake for 45-50 minutes, and voila!
Before serving, top with red pepper flakes, a few leaves of parsley and a squeeze of lime juice! I’m sure these stuffed zucchinis would also be delicious with avocado, or this Arugula & Sweet Potato Salad with Mint Yogurt Dressing!
Let me know in the comments if you try this recipe!
- 1/4 cup (43g) buckwheat groats
- 1/4 cup (45g) brown rice
- 1/4 cup (45g) quinoa
- 1/4 tsp salt
- 1 and 3/4 cup (412ml) water
- 1 tbsp (15ml) oil
- 1 small onion, diced
- 1 clove of garlic, minced
- 5 mushrooms (cremini or white button), sliced
- 1 14.5-ounce (410g) can diced tomatoes
- 1/2 cup (40g) cooked black beans
- 2 tbsp (30g) nutritional yeast
- 1 tbsp (15ml) apple cider vinegar
- 1 tsp chili powder (or more to taste)
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 8 round (8-ball) zucchinis (see notes)
- for topping: lime juice, parsley, red pepper flakes
- Add the buckwheat groats, brown rice, quinoa, salt, and water to a medium saucepan. Bring to a boil, then lower the heat and cook covered for about 20 minutes, or until the grains are soft. Drain excess water if needed and set the cooked grains aside.
- Heat the oil in a large skillet over medium heat. Once hot, add the onion and garlic and cook for 3-5 minutes, or until the onions are soft. Add the mushrooms and cook for another 5 minutes, stirring regularly.
- Next, add the diced tomatoes with their juice, cooked black beans, nutritional yeast, apple cider vinegar, chili powder, oregano, salt, and ground cumin. Cook for another 5 minutes. Add the cooked grains and stir well until everything is coated with the sauce. Taste and adjust seasonings if needed, adding more chili for spiciness or a drizzle of maple syrup if you like it sweeter. Remove from heat and set aside.
- Preheat the oven to 350°F (175°C).
- Cut a top off the zucchinis to make a “hat”. Using an ice cream scoop, scoop out the pulp. Save the pulp for other uses (it’s great in veggie stir-fries).
- Place the zucchinis in a large baking dish, or iron skillet. Pour about 1/2 cup of water in the bottom of the dish, this prevents the zucchini from sticking to the bottom.
- Fill each zucchini with the enchilada preparation and top with the “hats”. Drizzle with olive oil and bake for 45-50 minutes, or until the zucchinis are soft.
- Serve immediately and top with parsley, red pepper flakes, and a squeeze of lime juice. These stuffed zucchinis can be served with a salad on the side.
- Stuffed zucchinis are best served the same day but will keep for up to 4 days in the refrigerator. To reheat, cover the baking dish with aluminum foil and place in a 350°F preheated oven for 30 minutes.
If you can’t find round zucchinis, use regular ones. Cut them in half lengthwise and scoop out the inside to make boats.
- Serving Size: 1 Stuffed Zucchini
- Calories: 144
- Sugar: 5.3g
- Fat: 3g
- Carbohydrates: 25.4g
- Fiber: 5.8g
- Protein: 7.2g