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Low-Carb Zucchini Enchiladas

Low-Carb Zucchini Enchiladas
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Low-Carb Zucchini Enchiladas combine fresh, thinly sliced zucchini with a savory ground turkey or chicken filling, enchilada sauce, and melted cheese for a flavorful and healthy dinner option. This recipe is perfect for those seeking a low-carb, keto-friendly meal that’s quick to prepare, full of vibrant flavors, and easily customizable to fit any dietary preference.

Ingredients

Scale

Zucchini and Vegetables

  • 3 medium zucchinis, thinly sliced lengthwise (1/8 inch thick)
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Protein

  • 1 lb ground turkey or chicken

Seasonings and Sauces

  • 1 cup low-carb enchilada sauce (store-bought or homemade)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika

Cheese and Garnishes

  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for garnish)
  • Optional: diced avocado, sour cream or Greek yogurt (for serving)

Instructions

  1. Prepare the zucchini slices: Wash and slice the zucchinis lengthwise into thin strips about 1/8 inch thick, ideally using a mandoline for uniformity. These slices will serve as a substitute for tortillas, so thinness is important to allow easy rolling.
  2. Cook the filling: Heat a skillet over medium heat and sauté the diced onions and minced garlic until fragrant, about 2-3 minutes. Add the ground turkey or chicken, breaking it apart with a spoon, and cook until browned and fully cooked through. Stir in cumin, chili powder, and paprika for flavor. Pour in about 1/4 cup of enchilada sauce and let the mixture simmer until slightly thickened, around 3-5 minutes.
  3. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a zucchini slice flat on a work surface. Spoon a few tablespoons of the cooked filling onto one end of each slice, then sprinkle shredded cheese over the filling. Carefully roll the zucchini slice around the filling and place it seam-side down in a baking dish. Repeat this process with the remaining slices and filling.
  4. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas in the baking dish. Generously sprinkle the remaining shredded cheese on top to help create a golden, bubbly crust during baking.
  5. Bake to perfection: Bake the enchiladas uncovered for 15-20 minutes until the cheese is fully melted and bubbly. Remove from the oven and allow the dish to cool slightly before serving to let the flavors meld and make it easier to handle.

Notes

  • Salt the zucchini slices and let them rest for 10 minutes, then pat dry to remove excess moisture and prevent sogginess.
  • Use a mandoline or sharp knife to ensure zucchini slices are uniform in thickness for even cooking and rolling.
  • Customize the filling by mixing cheeses or substituting proteins like lentils, tofu, or beans for a vegetarian or vegan option.
  • Avoid overfilling zucchini slices to maintain the shape of rolls and ensure even baking.
  • If cheese browns too quickly while baking, cover the dish with foil for the first 10 minutes to promote even melting.

Nutrition

Keywords: Low Carb, Zucchini Enchiladas, Keto, Healthy Dinner, Mexican-inspired, Gluten-Free, Weeknight Dinner

Find it online: https://ninagourmet.com/low-carb-zucchini-enchiladas/