Zucchini can do it all and these enchiladas prove it! It’s much easier to roll up than you would imaging making these so fun to make.
Looking for more zucchini hacks? Our Zucchini Lasagna Rollups are a must make!
2 tbsp. extra-virgin olive oil
1 large onion, chopped
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 c. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 c. shredded Monterey jack
1 c. shredded cheddar
Sour cream, for drizzling
Freshly chopped cilantro, for serving
Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add organic grass fed ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three slices, slightly overlapping, and place a spoonful of beef mixture on top. Roll up and transfer to baking dish. Repeat with remaining zucchini and beef mixture.
Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until cheese is melty, 20 minutes.
Garnish with sour cream and cilantro before serving.