Beef Zucchini Enchiladas Recipe
Introduction
Beef zucchini enchiladas offer a delicious twist on traditional enchiladas by using thinly sliced zucchini instead of tortillas. This flavorful, low-carb dish combines seasoned ground beef with fresh vegetables and melted cheese for a satisfying meal.
Ingredients
- 2-3 medium zucchini (courgette)
- 500 g beef mince (ground beef, 5% fat)
- 1 can chopped tomato
- 200 g grated cheese
- 1 large onion
- 1 small leek
- 1 tsp salt
- 1/2 tsp red chilli flakes (or cayenne pepper powder, optional)
- 1 tsp dried Italian herbs
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
Instructions
- Step 1: Preheat the oven to 190°C (385°F). Prepare an ovenproof dish, around 25 cm diameter or 30×20 cm. Lightly grease or spray the dish if desired.
- Step 2: Slice the zucchini lengthwise into thin slices. Sprinkle with some salt and set aside to help soften them.
- Step 3: Peel and finely chop the onion. Wash and slice the leek into small pieces. Cook both in a skillet over medium heat for 2-3 minutes with a pinch of salt, pepper, red chilli flakes or cayenne powder, and a drizzle of water or oil. Set aside to cool.
- Step 4: In a bowl, combine the beef mince with salt, pepper, half the Italian herbs, the cooked onion and leek, cumin, 1/4 of the canned tomatoes, and nutmeg. Mix thoroughly.
- Step 5: Arrange 2 or 3 zucchini slices side-by-side, slightly overlapping, to form a 7-8 cm (3″) wide strip depending on slice size.
- Step 6: Spoon 2-3 spoonfuls of the beef mixture onto one end of each zucchini strip. Roll tightly to enclose the filling.
- Step 7: Place the zucchini rolls seam-side down into the prepared baking dish, packing them close together. Repeat until all filling is used.
- Step 8: Spoon the remaining tomato sauce evenly over the enchiladas and sprinkle grated cheese on top.
- Step 9: Bake in the oven for 20-25 minutes until the cheese is melted and golden brown.
- Step 10: Serve immediately. These enchiladas pair well with crusty bread, rice, or a dollop of crème fraîche or sour cream to keep it low carb.
Tips & Variations
- For a spicier kick, increase the amount of chilli flakes or add a fresh chopped chili into the beef mixture.
- Try using different cheeses like mozzarella or cheddar for varied flavor and meltiness.
- To make the dish vegetarian, swap beef mince for sautéed mushrooms or lentils.
- Salting the zucchini slices and letting them sit reduces excess moisture, helping the enchiladas hold together better.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) until warmed through to maintain texture and prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the beef filling in advance?
Yes, the beef filling can be made a day ahead and stored in the refrigerator. This can save time when assembling the enchiladas later.
Can I use fresh tomatoes instead of canned chopped tomatoes?
Fresh tomatoes can be used but you may need to cook them down to reduce excess liquid before mixing with the beef to avoid a watery filling.
Print
Beef Zucchini Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Delicious and low-carb beef zucchini enchiladas featuring tender slices of zucchini rolled with a savory ground beef mixture, baked to perfection with tomato and melted cheese. A flavorful, healthy twist on traditional enchiladas perfect for a comforting family meal.
Ingredients
Scale
Vegetables
- 2–3 medium zucchini (courgette), sliced lengthwise into thin strips
- 1 large onion, peeled and finely chopped
- 1 small leek, washed and sliced
Meat and Dairy
- 500 g beef mince (ground beef, 5% fat)
- 200 g cheese, grated
Pantry and Spices
- 1 can chopped tomatoes (approx. 400 g)
- 1 tsp salt
- 1/2 tsp red chili flakes or cayenne pepper powder (optional)
- 1 tsp dry Italian herbs
- 1/2 tsp cumin powder
- 1/4 tsp nutmeg powder
Instructions
- Preheat Oven: Set your oven to 190°C (385°F). Prepare an ovenproof dish, ideally around 25 cm diameter or 30×20 cm size. Grease the dish lightly with butter, oil, or cooking spray if desired.
- Prepare Zucchini: Slice zucchini lengthwise into thin strips, then sprinkle lightly with salt. Set aside to soften slightly, which will help when rolling.
- Cook Vegetables: In a skillet or pan over medium heat, cook the finely chopped onion and sliced leek for 2 to 3 minutes. Season with a pinch of salt, pepper, red chili flakes or cayenne powder, and add a drizzle of water or oil to prevent sticking. Remove from heat and let cool.
- Mix Beef Filling: In a bowl, combine beef mince with salt, pepper, half of the Italian herbs, cooked onion and leek mixture, cumin powder, 1/4 of the canned chopped tomatoes, and nutmeg. Mix thoroughly until all ingredients are well incorporated.
- Form Zucchini Strips: Depending on size, arrange 2 or 3 zucchini slices side-by-side with slight overlap to form about 7-8 cm (3 inch) wide strips for rolling.
- Assemble Rolls: Spoon 2-3 spoonfuls of the beef mixture onto one end of each zucchini strip. Roll tightly to enclose the filling securely.
- Arrange in Dish: Place the zucchini beef rolls close together in the prepared ovenproof dish, filling it completely with neatly packed rolls.
- Add Sauce and Cheese: Pour the remaining chopped tomato sauce evenly over the arranged enchiladas. Sprinkle grated cheese generously on top.
- Bake: Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly with a golden brown color.
- Serve: Serve immediately. These beef zucchini enchiladas pair wonderfully with crusty bread, rice, or for a low-carb option, a dollop of crème fraîche or sour cream.
Notes
- Salting zucchini helps soften them and makes rolling easier.
- You can adjust chili flakes or cayenne to your spice preference or omit for a milder dish.
- Using lean beef keeps dish lower in fat while maintaining flavor.
- Leftover enchiladas can be refrigerated and reheated gently.
- For extra flavor, you may add garlic to the onion and leek while cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: beef zucchini enchiladas, low carb enchiladas, baked enchiladas, healthy Mexican recipes, ground beef recipes, zucchini recipes
