Name: Beef Zucchini Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tbsp. extra-virgin olive oil; 1 large onion, chopped; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 cloves garlic, minced; 1 lb. organic grass fed ground beef; 4 large zucchini, halved lengthwise; 2 tsp. chili powder; 1 tsp. cumin; 1 1/2 cups red enchilada sauce, divided; 1 cup shredded Monterey jack cheese; 1 cup shredded cheddar cheese; Sour cream, for drizzling; Freshly chopped cilantro, for serving

Introduction

These Beef Zucchini Enchiladas offer a fresh and lighter twist on a classic favorite. Using thinly sliced zucchini instead of tortillas creates a delicious, low-carb dish that’s packed with savory ground beef and melted cheese. Perfect for weeknight dinners or any time you crave comforting Mexican flavors.

Three zucchini roll-ups are placed side by side on a white plate over a white marbled surface. Each roll-up has a thin green zucchini ribbon layer on the outside, filled with brown cooked ground meat inside. The roll-ups are covered with a melted yellow cheese layer that appears glossy, with drizzles of red sauce adding color contrast. White creamy sauce is dolloped on top of each roll-up in irregular patches. Small green herb pieces are sprinkled evenly over the dish and plate for garnish. In the background, a glass baking dish with similar roll-ups is visible but out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. extra-virgin olive oil

1 large onion, chopped

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 lb. organic grass fed ground beef

2 tsp. chili powder

1 tsp. cumin

1 1/2 cups red enchilada sauce, divided

4 large zucchini, halved lengthwise

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Sour cream, for drizzling

Freshly chopped cilantro, for serving

Instructions

Step 1: Preheat the oven to 350°F and grease a 9”x13” baking pan with cooking spray. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute more.

Step 2: Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until it is no longer pink, about 6 minutes. Drain any excess fat.

Step 3: Return the skillet to the stove and add 1 cup of the enchilada sauce, chili powder, and cumin. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes to combine the flavors.

Step 4: On a cutting board, use a Y-shaped vegetable peeler to create thin slices of zucchini. Lay out three slices slightly overlapping, spoon some of the beef mixture on top, and roll them up. Transfer each roll to the prepared baking dish. Repeat with the remaining zucchini slices and beef mixture.

Step 5: Pour the remaining 1/2 cup enchilada sauce over the zucchini enchiladas and sprinkle both Monterey Jack and cheddar cheese evenly on top.

Step 6: Bake in the preheated oven for 20 minutes, or until the cheese is fully melted and bubbly. Remove from oven.

Step 7: Garnish with a drizzle of sour cream and a sprinkle of freshly chopped cilantro before serving.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the beef mixture.

Swap ground beef for ground turkey or chicken for a leaner variation.

If zucchini is watery, pat slices dry with paper towels before assembling to prevent sogginess.

Use a blend of your favorite cheeses for a different flavor profile, such as pepper jack or mozzarella.

FAQs

Can I use regular tortillas instead of zucchini?

Yes, you can substitute tortillas if you prefer a traditional enchilada. Keep in mind the dish will have more carbs and a different texture.

How do I prevent zucchini from becoming too soggy?

Slice the zucchini thinly and pat dry with paper towels to remove excess moisture. Avoid overlapping too many slices tightly and bake immediately to keep them from releasing too much water.