Mexican food is delicious. It’s my favourite cuisine and the wonderful thing about it, besides the food combinations and flavours, is that it is super easy to make low carb/keto friendly.

Enchiladas are a staple and I used to make them the old fashioned way. Definitely not low carb! So I decided to try something a little different, using good old nutritious zucchini. They turned out delicious, my kids loved them, and my husband practically licked his plate. Even my mother-in-law was impressed. Enjoy this delicious dinner and don’t count on leftovers!

Some tips:

You want to use a peeler that is at least as wide as the zucchini so that the strips come out wide enough and not too thin. This will make it easier to wrap the meat in.
Simmering the meat with all the spices for at least 20mins is recommended because it not only brings out the flavor of the spices better, it blends them together really well. However, if you need to make dinner in a pinch, you can skip the simmering part and just cook the meat until it is brown, and no longer pink.
Do not overfill the zucchini because it makes it difficult to work with and some of the filling will ooze out during baking, making the dish a little messy. Also, feel free to sprinkle with a different cheese or a combination of cheeses. I would have used Monterey Jack as well, but I didn’t have time to run to the store.

Low Carb Zucchini Enchiladas

8 servings | Prep time: 10 mins | Cook time: 20-40 mins | Recipe Level: Medium

Ingredients:

2 large zucchinis
1 pound ground beef
1 tbsp cooking oil (I use avocado oil)
4 minced garlic cloves
1 tsp onion powder
1/2 tsp salt
1 tsp smoked paprika
2 tsp cajun seasoning
1 tsp cumin
3/4 cup salsa
1 cup shredded mozzarella (or other cheese of your choice)

Directions:

Preheat oven to 375F
Over medium heat, saute garlic in oil until fragrant.
Add in the ground beef, onion powder, salt, smoked paprika, cajun seasoning, and cumin and cook until browned and no longer pink. Add in salsa and stir well.
Cover and simmer for 20 mins on low heat.
While the meat is cooking, slice the zucchini with a vegetable peeler into thin slices, along the length of the Zucchini.
Once the meat is ready, it’s time to assemble the enchilada. Take 3 slices of zucchini and overlap them by about 1/4 of an inch. Spoon in about one heaping soup spoon of meat onto the end of the zucchini, and roll up (see picture above for clarification). Line your cooking dish with your roll ups and be careful when handling the meat as it may be HOT.
Sprinkle the cheese on top and bake at 375F for about 15-20 mins, until the cheese is nice and brown. Top with sour cream and salsa and ENJOY!