Description
These zucchini enchiladas are a healthy and flavorful twist on a classic dish, perfect for a satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 1/2 cup water
- 4 medium zucchini, thinly sliced lengthwise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute.
- Stir in tomato sauce, green chiles, and water. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Lay zucchini slices flat on a clean surface. Spoon a small amount of the beef mixture onto one end of each zucchini slice.
- Sprinkle with a little cheddar and Monterey Jack cheese.
- Roll up each zucchini slice and place seam-side down in a 9×13 inch baking dish.
- Pour any remaining tomato sauce mixture over the rolled zucchini.
- Sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender-crisp.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian option, replace ground beef with black beans or a plant-based ground substitute.
- Adjust the amount of chili powder and green chiles to your spice preference.
- You can prepare the meat filling ahead of time and assemble the enchiladas just before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg