Description
These Beef Zucchini Enchiladas are a delicious low-carb twist on traditional enchiladas, using thinly sliced zucchini instead of tortillas. Packed with flavorful grass-fed ground beef simmered in enchilada sauce and spices, then baked with melty Monterey jack and cheddar cheese, they’re a satisfying and wholesome meal perfect for a comforting dinner.
Ingredients
Scale
Meat and Vegetables
- 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
Spices and Sauces
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 1/2 cups red enchilada sauce, divided
Cheese and Garnishes
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- Sour cream, for drizzling
- Freshly chopped cilantro, for serving
Instructions
- Prepare the skillet and brown the beef: Preheat your oven to 350°F (175°C) and grease a 9”x13” baking pan with cooking spray. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, approximately 6 minutes. Drain excess fat from the skillet.
- Simmer the beef with sauce and spices: Return the skillet to the heat and stir in 1 cup of the red enchilada sauce, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste. Let the mixture simmer gently for 5 minutes to develop flavors.
- Slice zucchini and assemble enchiladas: Using a Y-shaped vegetable peeler on a cutting board, shave thin slices lengthwise from the zucchini. Lay out three zucchini slices slightly overlapping and spoon some of the beef mixture onto the edge. Carefully roll up the zucchini slices around the filling and place seam side down into the prepared baking dish. Repeat with the remaining zucchini slices and beef mixture until all are assembled.
- Add sauce and cheese: Pour the remaining 1/2 cup of enchilada sauce evenly over the assembled zucchini enchiladas in the baking pan. Sprinkle the shredded Monterey jack and cheddar cheese evenly over the top.
- Bake until cheese melts: Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and let cool slightly. Drizzle with sour cream and sprinkle with freshly chopped cilantro before serving for a fresh and creamy finish.
Notes
- For a spicier version, add extra chili powder or a pinch of cayenne pepper to the beef mixture.
- You can substitute the shredded cheeses with your favorite Mexican blend if desired.
- Use firm zucchini to ensure the slices hold together well when rolled.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Beef Enchiladas, Zucchini Enchiladas, Low Carb Mexican Recipes, Ground Beef Recipes, Healthy Enchiladas
