Are you looking for a healthy and delicious twist on traditional enchiladas? Look no further than our Beef Zucchini Enchiladas recipe! These enchiladas are made with nutrient-rich zucchini instead of tortillas, making them a lighter and lower-carb option without sacrificing any of the flavor. Packed with savory grass-fed ground beef, melted cheese, and zesty enchilada sauce, this dish is sure to become a family favorite. Let’s dive into the recipe and learn how to make these mouthwatering Beef Zucchini Enchiladas!
Ingredients:
- 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
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or olive oil.
- Prepare the Zucchini: Using a spoon, carefully scoop out the seeds and flesh from the center of each zucchini half, creating a hollow cavity for the filling. Place the hollowed-out zucchini halves in the prepared baking dish.
- Make the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and season with salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Ground Beef: Add the grass-fed ground beef to the skillet with the onions and garlic. Break up the beef with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
- Season the Filling: Sprinkle the chili powder, cumin, salt, and pepper over the ground beef mixture. Stir well to combine, allowing the spices to coat the meat evenly. Cook for another 2-3 minutes, then remove the skillet from the heat.
- Assemble the Enchiladas: Spoon half of the red enchilada sauce into the bottom of the baking dish, spreading it out evenly. Fill each hollowed-out zucchini half with a generous portion of the beef mixture, pressing it down gently to pack it in.
- Top with Cheese: Sprinkle shredded Monterey jack and cheddar cheese over the stuffed zucchini halves, covering them evenly with cheese.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve and Enjoy: Remove the foil from the baking dish and drizzle the remaining enchilada sauce over the top of the enchiladas. Garnish with freshly chopped cilantro and a dollop of sour cream, if desired. Serve hot and enjoy!
Cook Notes and Variations:
- Vegetarian Option: Substitute the ground beef with cooked black beans or lentils for a vegetarian version of this dish.
- Spice it Up: Add diced jalapeños or green chilies to the filling mixture for an extra kick of heat.
- Gluten-Free: Ensure that the enchilada sauce and all other ingredients are gluten-free if you have dietary restrictions.
Keto and Low-Carb Versions:
Keto Version:
- Replace the red enchilada sauce with a low-carb or sugar-free version to reduce the carb content.
- Use full-fat cheese and sour cream to adhere to keto dietary guidelines.
Low-Carb Version:
- Opt for a lower-carb cheese option such as mozzarella or provolone.
- Limit the amount of onion used in the filling to reduce carb intake further.
Frequently Asked Questions (FAQs):
Q: Can I use ground turkey instead of ground beef? A: Yes, ground turkey can be used as a leaner alternative to ground beef in this recipe. Adjust seasoning as needed to suit your taste preferences.
Q: Can I make these enchiladas ahead of time? A: Absolutely! You can assemble the enchiladas up to a day in advance and store them in the refrigerator until ready to bake. Simply cover tightly with foil and bake as directed when ready to serve.
Q: How can I make this dish spicier? A: To add more heat to the dish, consider adding additional chili powder, cayenne pepper, or hot sauce to the filling mixture.
Q: Can I freeze leftover enchiladas? A: Yes, these enchiladas can be frozen for up to 3 months. Wrap individual portions tightly in plastic wrap or aluminum foil, then place in a freezer bag or airtight container. Thaw in the refrigerator overnight before reheating.
In conclusion, our Beef Zucchini Enchiladas are a delicious and nutritious twist on classic enchiladas. By using zucchini instead of tortillas, you can enjoy all the flavors of traditional enchiladas with a lighter, lower-carb twist. Whether you’re following a keto diet, looking for a gluten-free option, or simply want to add more veggies to your meal, these enchiladas are sure to satisfy. So gather your ingredients and give this recipe a try for your next Mexican-inspired dinner!
