By emensah m
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips (about 1/4 inch thick). You should have about 8-12 strips, depending on their size.
In a skillet over medium heat, brown the ground beef with cumin, salt, and pepper. Cook until the beef is no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Add half of the enchilada sauce (1/2 cup) to the cooked ground beef and stir to combine. Let it simmer on low heat for about 2-3 minutes.
On a clean surface, lay out the zucchini strips. Place a tablespoon of the beef mixture at one end of each zucchini strip and roll it up tightly. Secure with a toothpick if necessary.
Spread a thin layer of the remaining enchilada sauce (1/2 cup) on the bottom of a baking dish.
Place the zucchini rolls seam-side down in the baking dish. Pour any leftover enchilada sauce over the top, then sprinkle the shredded cheese evenly over all the zucchini rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious Zucchini Enchiladas!
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By emensah m
This recipe is ready in 45 minutes and features Zucchini, Ground Beef, Enchilada Sauce and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips (about 1/4 inch thick). You should have about 8-12 strips, depending on their size.
In a skillet over medium heat, brown the ground beef with cumin, salt, and pepper. Cook until the beef is no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Add half of the enchilada sauce (1/2 cup) to the cooked ground beef and stir to combine. Let it simmer on low heat for about 2-3 minutes.
On a clean surface, lay out the zucchini strips. Place a tablespoon of the beef mixture at one end of each zucchini strip and roll it up tightly. Secure with a toothpick if necessary.
Spread a thin layer of the remaining enchilada sauce (1/2 cup) on the bottom of a baking dish.
Place the zucchini rolls seam-side down in the baking dish. Pour any leftover enchilada sauce over the top, then sprinkle the shredded cheese evenly over all the zucchini rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious Zucchini Enchiladas!
Calories per Serving: 350
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