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.


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