Zucchini Enchiladas
This zucchini enchiladas recipe uses thinly sliced zucchini instead of traditional tortillas! They're low carb, gluten free and fun to make!
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- ½ medium onion, (diced)
- ½ large bell pepper, (diced)
- 1 teaspoon minced garlic
- 1 pound lean ground turkey
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 3-4 large zucchini,
- ⅓ cup red enchilada sauce
- ¾ cup shredded monterey jack cheese
- optional toppings: chopped cilantro and sour cream
Instructions
- 1
Heat olive oil in a large nonstick skillet over medium-high heat. Add onions, bell peppers and garlic. Saute for 5 minutes, until vegetables have softened.
- 2
Add the ground turkey, chili powder, ground cumin, salt, garlic powder, onion powder, paprika and oregano. Mix together and break up the meat using a spatula. Cook for 8-10 minutes, until the meat has browned and fully cooked through. Remove from heat.
- 3
Place zucchini slices in between two sheets of paper towels and pat down to remove any excess moisture.
- 4
Preheat oven to 375°F. Lay out two large rectangular baking dishes.
- 5
Lay out 3 slices of zucchini and overlap each of them lengthwise about halfway to create one long zucchini base.
- 6
Place about 1-2 tablespoons of ground turkey mixture in the middle of the zucchini and roll up like an enchilada.
- 7
Place the zucchini roll in the baking dish and repeat until all the ground turkey has been used.
- 8
Top enchiladas with a small spoonful of enchilada sauce and a pinch of shredded cheese.
- 9
Bake for 10 minutes until the cheese has melted. Top with sour cream and cilantro if desired. Serve immediately.