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 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


  1. 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. 
  2. Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes. 
  3. 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. 
  4. Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses. 
  5. Bake until cheese is melty, 20 minutes. 
  6. Garnish with sour cream and cilantro before serving.


Share on facebook
Share on google
Share on twitter
Share on linkedin

Recent Posts:

Cherry Almond Oatmeal Cookies

Avoid all the unnecessary ingredients from store-bought cookies and make these homemade oatmeal cookies with only six delicious ingredients including cherries and almonds. Ingredients 1/4 cup dates

Read More »

Zucchini Brownies

Ingredients ½ cup vegetable oil 1 ½ cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour ½ cup unsweetened cocoa powder 1 ½ teaspoons baking

Read More »
%d bloggers like this: