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
