• Preheat the oven to 350 degrees. Prepare a 9x13 pan by pouring ½ of one can of enchilada sauce across the bottom, set aside.
• In a large skillet, over medium heat, sauté the onions, peppers, and garlic in the oil until softened, about 5 minutes.

  Add the ground beef (or turkey) and crumble while cooking thru. Drain excess grease before moving on.
• Off the heat stir in ½ of one can enchilada sauce (5 oz.), chopped cilantro, and the chili powder, cumin, salt, garlic powder, onion powder, and red pepper flakes. Set aside.
• Trim the stem and end of the zucchini and discard. Then cut the fresh zucchini in half lengthwise.

  Core out the middle of each half using a spoon. See picture or watch video above showing each step.
  
• Set the zucchini halves in the prepared 9x13 pan.

  Fill each zucchini half with the ground beef mixture, dividing it evenly. Pour the remaining can of enchilada sauce over the filled zucchini boats. Sprinkle with all the cheese.
• Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let rest 5 minutes before serving.

  Pro Tip: if you have extra large zucchini then add 5-10 minutes to the covered cooking time.

Serving

• Serve your zucchini enchiladas topped with sour cream or Greek yogurt, guacamole or avocados, extra cilantro, and/or chopped green onions.

Make Ahead

• These make an excellent make-ahead dinner! Prepare completely, without baking, then pop in the fridge for 1-2 days.

  Bake covered for 30 minutes at 350°, remove the foil and bake an additional 10 minutes.