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Home » Dinner

Beef Zucchini Enchiladas

Modified: Mar 17, 2022 · Published: Apr 26, 2020 · by Ramona · This post may contain affiliate links

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Estimated reading time: 3 minutes

Quick dinners are always great and when these are low carb and gluten-free is a real bonus. Beef zucchini enchiladas are one of those recipes that you can easily make more of and enjoy the leftovers the next day as a work lunch for example.

Beef zucchini enchiladas

So, if you have some ground beef (minced beef) a couple of zucchini (courgettes) and a tomato can or a jar of classic Bolognese sauce you have this dinner put together in no time.

It takes a little effort to slice the zucchini and can do this by using a mandolin or a vegetable peeler ( a Y shape one). They will need to be sliced fairly thin as if they are too thick they will snap.

If your zucchini slices aren't thin enough making it difficult to roll, grill or pan cook these for a little time on both sides just sufficient to soften them slightly. This might work but if it doesn't or you cannot really be bothered, do not worry at all, you can make this dish with layers ( lasagna style). It will be as nice.

Substitutes

You do not like zucchini? Not an issue, you may use:

  • aubergine/eggplant - salted and allowed to set aside for at least 30 min
  • salad leaves
  • cabbage leaves ( will need to blanch)
  • spring greens leaves ( blanched just to make it easier to roll)

Don't eat or like beef? Not an issue, these go very well with :

  • pre-cooked shredded chicken
  • minced turkey
  • pre-cooked turkey breast cut into strips
  • shredded pork
  • minced lamb

Variations

Want these vegetarian? Simple thing!

  • use tofu or any vegetarian sausages to replace the meat
  • use any veggies you may like

Want this dish vegan? It cannot be any easier!

  • use vegan cheese,
  • use tofu, rice and veg to fill them
  • vegan sausage stuffing
  • use mushrooms
  • use vegetables of your choice and couscous or bulgur
  • quinoa and vegetables

There are definitely many ways to make this dish, plenty of alternatives for everyone's taste. Just let me know what you came up with, I would love to hear your version.

This beef enchiladas dish makes a great lunch or dinner, I have made it for brunch too and did throw a few eggs in. It was very nice indeed.

sliced zucchini for enchiladas
Sliced zucchinis ready for rolling

Here are some more delicious recipes to enjoy including these cabbage casserole with minced beef or these delicious cabbage rolls that I can never have enough of.

Beef zucchini enchiladas

Beef zucchini enchiladas

A healthy recipe containing just a few ingredients, it is low carb and keto too. 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!! The perfect family meal!
5 from 39 votes
Print Pin Rate
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: European Cuisine, Mediterranean, Ramona's Cuisine
Keyword: blue cheese, enchiladas, ground beef, keto, low carb, zucchini
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 vegetable peeler (best a Y shape)
  • chopping board
  • knife

Ingredients

  • 2-3 med zucchini courgette
  • 500 g beef mince (17.64 oz) ground beef (I used 5% fat)
  • 1 can chopped tomato see recipe notes *
  • 200 g cheese ( 7.05 oz) grated *
  • 1 large onion
  • 1 small leek
  • 1 tsp salt
  • 1/2 tsp Red Chilli flakes or cayenne pepper powder (optional)
  • 1 tsp Italian Herbs dry
  • 1/2 tsp cumin powder
  • 1/4 tsp nutmeg powder
Metric - US Imperial

Instructions

  • Preheat the oven to 190C/385F. Get an ovenproof dish out. Mine was a 25cm diameter but a 30x20cm will also do. You may (although not necessary) spray with cooking spray, grease with oil or butter.
  • Get the zucchini ready. Slice these lengthwise into thin slices, sprinkle some salt over them and set aside. Salt will help soften them a little.
  • Peel and chop finely the onion, wash and cut into small slices the leek. Cook both in a skillet or a pan on med heat for 2-3 minutes. Add a pinch of salt, pepper and one generous pinch of red chilli flakes or cayenne pepper powder. Add a drizzle of water or oil. When ready, place aside to cool.
  • Place the mince into a bowl, add a little more salt, pepper, season well, add half of the dry herbs, the cooked onions and leek, cumin powder, 1/4 of the tomato sauce and the nutmeg. Mix well until all incorporated.
  • Depending on how big the zucchini and the slices you’re using are, set 2 or even 3 slices side-by-side, slightly overlapped, to create a 7-8 cm or 3'' wide strip.
  • Spoon in 2-3 spoonfuls of the beef mixture at one end of the zucchini strip. Roll as tight as you can to nicely secure the filling.
  • Transfer the rolls or the stuffed zucchini to the prepared ovenproof baking dish. Repeat until all enchiladas are made. They need to be closely tucked in.
  • Spoon the remaining salsa over enchiladas and then sprinkle the grated cheese over.
  • Bake for approximately 20-25 min. Bake until the cheese gets to a golden brown colour.
  • Serve fairly immediately, they go well with some crusty bread, with rice or kept low carb and therefore served with a nice indulgent dollop of creme fraiche or sour cream.

Notes

  • The mince can also be cooked with the onion and the leek together if you wish and cut the oven time by 5-10 minutes. If you do this the dish will end up with fewer juices in which case you will need to spray, oil or butter the dish before placing the enchiladas. You will also need to allow the filling to rest and get cooked enough to be able to handle it.
  • Add as many spices as desired - I particularly like these ones but use the ones you like or have in the pantry cupboard
  • You may add other veggies if you wish like, carrots, peas, peppers, black beans.
  • Tomato sauce can be a plain one, a bolognese sauce or any pasta, fajita, enchiladas or salsa sauce.  
  • If you do not manage to make the courgettes thin enough for these to be able to roll them, do not worry, make the dish a lasagna style with layers. 
 

Nutrition

Calories: 581kcal | Carbohydrates: 14g | Protein: 37g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 141mg | Sodium: 1141mg | Potassium: 916mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1262IU | Vitamin C: 32mg | Calcium: 458mg | Iron: 5mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!
Beef zucchini enchiladas
Beef Zucchini Enchiladas Recipe

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Reader Interactions

Comments

  1. Lesli Schwartz says

    May 01, 2020 at 3:52 pm

    5 stars
    I so love this healthier version of beef enchiladas! Zucchini is the perfect substitute. I'll be trying out this recipe very soon!

    Reply
    • Ramona says

      May 03, 2020 at 6:29 am

      Thank you Lesli, I am sure you will like it.

      Reply
  2. Stine Mari says

    May 02, 2020 at 1:45 am

    5 stars
    You gave so many delicious combinations to these beef zucchini enchiladas, and they all look amazing! I need to try this really soon.

    Reply
    • Ramona says

      May 03, 2020 at 6:30 am

      Thank you, dear Stine, I am sure you will thoroughly enjoy these enchiladas 😉

      Reply
  3. Amy Liu Dong says

    May 02, 2020 at 9:24 am

    5 stars
    Oh my goodness, your beef zucchini enchiladas recipe is perfect for our family dinner, it's easy and healthy. Thank you for sharing this with us. Keep safe!

    Reply
    • Ramona says

      May 03, 2020 at 6:30 am

      Thank you Amy, you too!

      Reply
  4. Marta says

    May 02, 2020 at 10:58 pm

    5 stars
    I don't think I've ever made zucchini enchiladas, but this sounds like a genius way to make a low carb dinner.

    Reply
    • Ramona says

      May 03, 2020 at 6:40 am

      Aww, thank you so much dear Marta, these are really nice indeed and I also make them with aubergine slices, soo delicious too!

      Reply
  5. Jacqui DeBono says

    May 02, 2020 at 11:04 pm

    5 stars
    We have an abundance of squash all summer, so this is the perfect recipe! Even more of a bonus - all the kids love anything with enchilada in the name! Anything this tasty and easy to put together is a winner!

    Reply
    • Ramona says

      May 03, 2020 at 6:35 am

      Thank you dear Jacqui, it really helps when you have your own produce, it makes it all so much tastier. I do buy organic everything I can find but it is still not the same with own grown produce. I can only grow some potatoes and own tomatoes due to lack of space.

      Reply
  6. Alena says

    May 03, 2020 at 12:34 am

    5 stars
    I’m a huge enchilada fan but have never thought to make them with zucchini, so I’m super excited to try this recipe. Thanks for the tips on how to make it vegetarian!

    Reply
    • Ramona says

      May 03, 2020 at 6:37 am

      I am so glad you liked this recipe, dear Alena and I hope you will give it a try super soon 😉

      Reply
  7. Mel says

    May 03, 2020 at 12:36 am

    5 stars
    Zucchini is my favorite veggie! Can’t wait to try this as an enchilada, how clever. Love the different combinations too. Thank you for sharing!

    Reply
  8. Sondra Barker says

    May 03, 2020 at 3:21 am

    5 stars
    Wow these look amazing! I love that they are made with zucchini! Definitely going to be trying this recipe out.

    Reply
    • Ramona says

      May 03, 2020 at 6:39 am

      Thank you so much dear Sondra, I am sure you will very much enjoy this enchilada recipe.

      Reply
  9. Julie @ Running in a Skirt says

    May 03, 2020 at 2:41 pm

    5 stars
    What a great idea! I never thought of using zuchs to make enchiladas before. SO tasty!

    Reply
  10. Gail Montero says

    May 03, 2020 at 4:24 pm

    5 stars
    I love uzing zucchini as it absorbs all the flavors from the seasonings so this is my kind of dish to enjoy!

    Reply
  11. Alexis says

    May 03, 2020 at 5:29 pm

    5 stars
    These enchiladas sound amazing! I can't wait to make them this week for dinner.

    Reply
  12. Emily says

    May 05, 2020 at 6:13 pm

    5 stars
    What a great way to use up zucchini! These healthy enchiladas are delicious!

    Reply
    • Ramona says

      May 06, 2020 at 3:46 am

      Thank you Emily ?

      Reply
  13. Jere Cassidy says

    June 18, 2020 at 8:26 pm

    5 stars
    This is truly unique and a perfect way to use zucchini. I may have to use a different meat, can you believe that ground beef is $7.00 here in California. Yikes.

    Reply
    • Ramona says

      June 19, 2020 at 6:21 pm

      Hi Jere, you can use any ground meat - beef it's also pricey here in London, especially the low fat organic that I normally get. Mindblowing but worth it as it is delicious and we have cut down on meat so it is not to bad.

      Reply
  14. Sharon says

    July 01, 2020 at 3:21 pm

    5 stars
    I am ready to dive into this! Thank you for the eggplant suggestion as a substitute.

    Reply
  15. Kay says

    July 03, 2020 at 2:37 am

    5 stars
    I need to cook this Beef zucchini enchiladas out very soon, they look amazing and so melt in the mouth 🙂
    I think I would defo give this recipe a try with aubergine as well like you suggested that's sounds awesome!!
    Thanks for sharing 😉

    Reply
    • Ramona says

      July 03, 2020 at 8:29 am

      Thank you so much Kay these zucchini enchiladas are definitely a must-have and I love them with aubergine and minced/ground lamb too. Delicious!

      Reply
  16. Ashley Marie Lecker says

    July 06, 2020 at 8:47 am

    5 stars
    This recipe is so darn good! I love the healthy version, and it is my favorite way to use the bounty of zucchini I have in my garden during the summer months.

    Reply
    • Ramona says

      July 06, 2020 at 10:32 am

      Thank you Ashley, this beef zucchini enchiladas are darn good indeed ;-). I hope you will try it making use of the abundant zucchini supply your garden has got to offer.

      Reply
  17. Raquel says

    June 11, 2021 at 7:01 pm

    5 stars
    This looks delicious and I love that I can make them with chicken too!

    Reply
  18. Sabrina says

    June 11, 2021 at 7:07 pm

    5 stars
    This is a weeknight lifesaver! Love this recipe.

    Reply
  19. Audrey says

    June 11, 2021 at 8:13 pm

    5 stars
    I love the addition of zucchini to the enchiladas- so yummy!

    Reply
  20. Chef Dennis says

    June 11, 2021 at 9:52 pm

    5 stars
    The family super loved this recipe!

    Reply
  21. Kristina says

    June 12, 2021 at 7:47 am

    5 stars
    This was great, we all enjoyed it and will definitely make it again.

    Reply
  22. Oscar says

    June 12, 2021 at 1:22 pm

    5 stars
    These were amazing. I love enchiladas.

    Reply
    • Ramona says

      June 13, 2021 at 12:57 pm

      thank you so much Oscar, I am thrilled you guys liked them too.

      Reply
  23. Melinda says

    June 13, 2021 at 12:06 am

    5 stars
    Zucchini is my favorite veggie and this recipe inspires me to take it to the next level. I’ve never though of enchiladas this way. Wow! Thank you for sharing!

    Reply
    • Ramona says

      June 13, 2021 at 12:56 pm

      Thank you so much dear Melinda, I am so glad you like the recipe, I do hope you will make it too. It is delicious!

      Reply
  24. Amanda says

    July 26, 2021 at 7:56 pm

    5 stars
    Used the zucchini from my garden for this, so good!

    Reply
  25. Lexa says

    July 26, 2021 at 7:58 pm

    5 stars
    These zucchini enchiladas were amazing and so easy to make!

    Reply
  26. Elizabeth says

    July 26, 2021 at 8:09 pm

    5 stars
    Such a great recipe! So delicious!

    Reply
  27. Debra says

    July 26, 2021 at 8:41 pm

    5 stars
    Awesome and tasty way to use up all this zucchini from my garden. Delish.

    Reply
  28. Melinda says

    July 26, 2021 at 9:59 pm

    5 stars
    Anything with zucchini always grabs my full attention! Add beef and I know my family will be sold!

    Reply
  29. Addie says

    July 26, 2021 at 10:44 pm

    5 stars
    What a fun way to make enchiladas! So yummy!

    Reply
  30. Brianna May says

    July 27, 2021 at 10:00 am

    5 stars
    Yum!

    Reply
  31. Brianna says

    July 27, 2021 at 1:12 pm

    5 stars
    Love this lightened up version of one of my favorite Mexican dishes!

    Reply
  32. Jamie says

    July 27, 2021 at 9:00 pm

    5 stars
    These enchiladas were a hit for dinner! My family loved it.

    Reply

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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

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