Recipe For Beef Zucchini Enchiladas

Fold the ends of the zucchini over the filling and continue to roll tightly.

Recipe for beef zucchini enchiladas. Transfer the zucchini rolls to a baking dish. Preheat oven to 350. Roll up and transfer to baking dish.

In a large skillet over medium heat heat oil. Roll up and transfer to baking dish. On a cutting board use a y shaped vegetable peeler to make thin slices of zucchini.

Lay out three slices slightly overlapping and place a spoonful of beef mixture on top. Place the oil in a saute pan add the ground tenderbeef and cook until brown. Lay out three slices slightly overlapping and place a spoonful of beef mixture on top.

Pour a little bit of sauce into bottom of 9x13x2 inch pyrex pan. Roll up and transfer to. Lay out three slices slightly overlapping and place a spoonful of beef mixture on top.

Add zucchini and next 4 ingredients to beef mixture. This zucchini and beef recipe is a great alternative to the corn or flour tortilla enchiladas just add a little cheese and tomato sauce and ta da. In a 2 qt casserole dish spread a layer of the meat mixture 1 3 mixture on the bottom.

A healthy recipe containing just a few ingredients it is low carb and keto too. Repeat for remaining zucchini slices. Add garlic cumin and chili powder and season with salt.