Zucchini Enchiladas
Zesty, cheesy zucchini enchiladas for a great, low carb, gluten-free meal.
Enchiladas are a delicious, popular Mexican dish, but the corn tortillas usually used to rap the meaty interior can be quite high in carbs. For a lower carb option with all the same zesty flavour, I love using zucchini in place of those tortillas. The use of zucchini also makes these enchiladas gluten-free.
When selecting the zucchini, try to find ones that are wide to provide the best size sheets. If using a vegetable sheet cutter attachment, the width of the zucchini is less important as the attachment cuts in one long sheet rotationally.
In this recipe I call for red enchilada sauce, but if you prefer green, feel free to swap. For a change try making these chicken enchiladas. Swap the ground beef for cooked shredded chicken. A great use for leftovers!
Ingredients
(Makes 6 servings)
1 tablespoon extra-virgin olive oil
1 medium sweet onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried Mexican oregano
1/2 teaspoon sea salt
1lb lean ground beef
1, 1/2 cups red enchilada sauce, divided
1 can (127ml) chopped green chili peppers, drained
3 large zucchini, shaved lengthwise
1/2 cup cheddar, shredded
1/2 cup Monterey Jack, shredded
Directions
Slice the zucchini lengthwise unto thin sheets using a sharp knife, peeler, or mandoline. If available, use a vegetable sheet cutter for best results.
Preheat oven to 350°F / 180°C. Have a 9-inch x 9-inch casserole dish available and set aside.
In a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once the oil is hot, add the onion and cook until it begins to soften and become translucent (about 6 to 8 minutes). Add the garlic and sauté for an additional minute before adding the spices and salt. Mix well. Add the ground beef and mix well with the onion mixture, breaking up any clumps. Continue cooking, browning the meat. Add 1 cup of the enchilada sauce and the chopped green chili peppers, mixing well.
On a clean, flat surface, lay out the zucchini sheets (if the zucchini sheets are narrow, slightly overlap 2 or 3 sheets) and add a spoonful or 2 of the meat mixture on top. Roll the zucchini around the meat and place it in the casserole dish. Repeat until the zucchini sheets and meat mixture runs out.
Pour the remaining enchilada sauce over the enchiladas and sprinkle the top with the two cheeses. Bake for 25 to 30 minutes, or until the zucchini is tender. Serve and enjoy.
Nutritional Information Per Serving:
total calories = 384 | total fat = 23.5g | saturated fat = 8.96g | cholesterol = 69.42mg | sodium = 866.58mg | net carbohydrates = 15.96g | dietary fibre = 8.1g | sugars = 8.88g | protein = 25.83g
