Zucchini Enchiladas
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5.0
3 reviews
Excellent
Zucchini Enchiladas
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This zucchini enchiladas recipe uses thinly sliced zucchini instead of traditional tortillas! They're low carb, gluten free and fun to make!
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Ingredients
- 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, ends removed and thinly sliced into long strips using a wide vegetable peeler
- ⅓ cup Red Enchilada Sauce
- ¾ cup shredded Monterey jack cheese
- optional toppings: chopped cilantro and sour cream
Instructions
- 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.
- 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.
- Place zucchini slices in between two sheets of paper towels and pat down to remove any excess moisture.
- Preheat oven to 375°F. Lay out two large rectangular baking dishes.
- Lay out 3 slices of zucchini and overlap each of them lengthwise about halfway to create one long zucchini base.
- Place about 1-2 tablespoons of ground turkey mixture in the middle of the zucchini and roll up like an enchilada.
- Place the zucchini roll in the baking dish and repeat until all the ground turkey has been used.
- Top enchiladas with a small spoonful of enchilada sauce and a pinch of shredded cheese.
- Bake for 10 minutes until the cheese has melted. Top with sour cream and cilantro if desired. Serve immediately.
Notes
- Nutritional data is an estimate and does not include optional toppings.
Nutrition Information
Show Details
Serving
1/6th of recipe
Calories
232kcal
(12%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0g
Cholesterol
68mg
(23%)
Sodium
490mg
(20%)
Potassium
534mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
13IU
(0%)
Vitamin C
46mg
(51%)
Calcium
39mg
(4%)
Iron
68mg
(378%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 232kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 68mg | 23% |
| Sodium | 490mg | 20% |
| Potassium | 534mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 46mg | 51% |
| Calcium | 39mg | 4% |
| Iron | 68mg | 378% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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