Cheesy Beef and Zucchini Enchiladas Recipe

Estimated reading time: 3 minutes

Quick dinners are a lifesaver, and when a meal is both low carb and gluten-free, it’s even better. These beef zucchini enchiladas are simple to prepare and the leftovers make a great work lunch. With just ground beef, a couple of zucchini (courgettes) and a can of chopped tomatoes or a jar of Bolognese sauce you can have this meal on the table in no time.

Slicing the zucchini takes a bit of effort. A mandolin or a Y-shaped vegetable peeler will give you thin, even slices—thin enough to roll without breaking. If the slices are a bit thick and won’t roll, briefly grill or pan-fry them to soften. If you’d rather not fuss, you can layer the dish like a lasagna; it’s just as delicious.

Substitutes

Don’t like zucchini? Try one of these alternatives:

aubergine/eggplant – salt and rest for at least 30 minutes before using
large salad leaves
blanched cabbage leaves
blanched spring greens leaves to make rolling easier

Prefer something other than beef? These fillings work well:

pre-cooked shredded chicken
minced turkey
pre-cooked turkey breast strips
shredded pork
minced lamb

Variations

It’s easy to adapt this recipe for different diets.

Vegetarian: replace the meat with tofu or vegetarian sausages and use vegetables you enjoy.
Vegan: use vegan cheese or skip cheese altogether. Fill with tofu, rice and vegetables, vegan sausages, mushrooms, quinoa, couscous or bulgur mixed with your favorite veg.

There are many ways to make this dish, so feel free to experiment with different combinations and spices. I’d love to hear your versions if you try them.

These beef enchiladas work well for lunch, dinner or even brunch—try adding a few eggs for a brunch twist.

sliced zucchini for enchiladas — Sliced zucchinis ready for rolling

The recipe below includes ingredient quantities, equipment, step-by-step instructions and useful notes to help you adapt the dish.

Beef zucchini enchiladas

A healthy, low-carb recipe with a few simple ingredients. These zucchini enchiladas are a great alternative to corn or flour tortillas—just add tomato sauce and cheese for a satisfying family meal.

5 from 32 votes

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: European, Mediterranean

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 581kcal

Author: Ramona Sebastian

Cost: £5

Equipment

skillet or pan
oven proof dish
mandolin or Y-shaped vegetable peeler
chopping board
knife

Ingredients

2-3 med zucchini courgette
500 g beef mince (17.64 oz)ground beef (about 5% fat recommended)
1 can chopped tomatoor use Bolognese / salsa / pasta sauce
200 g cheesegrated
1 large onion
1 small leek
1 teaspoon salt
½ teaspoon red chilli flakesor cayenne (optional)
1 teaspoon Italian herbsdry
½ teaspoon cumin powder
¼ teaspoon nutmegpowder

Instructions

Preheat the oven to 190°C (385°F). Prepare an ovenproof dish (a 25cm round or a 30x20cm dish works). Grease or spray the dish if you prefer.
Slice the zucchini lengthwise into thin slices. Sprinkle with salt and set aside to soften slightly.
Peel and finely chop the onion and thinly slice the leek. Cook both in a skillet over medium heat for 2–3 minutes with a pinch of salt, pepper and a drizzle of oil or a little water. Add chilli flakes if using. Set aside to cool.
Place the mince in a bowl and season with salt and pepper. Add half the dried herbs, the cooled onion and leek, cumin, a quarter of the tomato sauce and the nutmeg. Mix until combined.
Form strips by overlapping 2–3 zucchini slices to create a 7–8 cm (about 3″) wide strip, depending on slice size.
Place 2–3 spoonfuls of the beef mixture at one end and roll tightly to secure the filling. Repeat to make all enchiladas.
Arrange the rolls snugly in the prepared dish. Spoon the remaining tomato sauce over the top and sprinkle with grated cheese.
Bake for 20–25 minutes, until the cheese is golden and bubbly.
Serve immediately. They pair well with crusty bread, rice or—if keeping it low carb— a dollop of crème fraîche or sour cream.

Notes

You can cook the mince with the onion and leek to save 5–10 minutes of oven time. If you do, the dish may be drier so grease the baking dish before arranging the enchiladas.
Adjust spices to taste. The suggested spices are a guideline—use what you have in your pantry.
Add other vegetables like carrots, peas, peppers or black beans if you like.
Tomato sauce options include plain chopped tomato, Bolognese, enchilada sauce, fajita sauce or your favorite pasta sauce.
If your courgette slices are too thick to roll, assemble the dish in layers like a lasagna instead.

Nutrition

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