Quick dinners are always great but a low carb and gluten-free is a bonus. Beef zucchini enchiladas is one of those recipes that you can make and enjoy the leftovers the next day.
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.
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.
Alternatives…
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
Want these vegetarian? Simple thing!
- use tofu or any vegetarian sausages to replace the meat
- use any veggies you may like
Want them 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.
Here are some more delicious recipes to enjoy including these cabbage casserole with mince beef, or these delicious cabbage rolls that I can never have enough of.
Beef zucchini enchiladas
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 ground beef (I used 5% fat)
- 1 can chopped tomato see recipe notes *
- 200 g cheese grated *
- 1 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
Instructions
- Preheat the oven to 190C/385F. Get an oven proof 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 the 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 oven proof 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 less 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 cook 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.
Lesli Schwartz says
I so love this healthier version of beef enchiladas! Zucchini is the perfect substitute. I’ll be trying out this recipe very soon!
Ramona says
Thank you Lesli, I am sure you will like it.
Stine Mari says
You gave so many delicious combinations to these beef zucchini enchiladas, and they all look amazing! I need to try this really soon.
Ramona says
Thank you, dear Stine, I am sure you will thoroughly enjoy these enchiladas 😉
Amy Liu Dong says
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!
Ramona says
Thank you Amy, you too!
Marta says
I don’t think I’ve ever made zucchini enchiladas, but this sounds like a genius way to make a low carb dinner.
Ramona says
Aww, thank you so much dear Marta, these are really nice indeed and I also make them with aubergine slices, soo delicious too!
Jacqui DeBono says
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!
Ramona says
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.
Alena says
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!
Ramona says
I am so glad you liked this recipe, dear Alena and I hope you will give it a try super soon 😉
Sondra Barker says
Wow these look amazing! I love that they are made with zucchini! Definitely going to be trying this recipe out.
Ramona says
Thank you so much dear Sondra, I am sure you will very much enjoy this enchilada recipe.
Julie @ Running in a Skirt says
What a great idea! I never thought of using zuchs to make enchiladas before. SO tasty!
Gail Montero says
I love uzing zucchini as it absorbs all the flavors from the seasonings so this is my kind of dish to enjoy!
Alexis says
These enchiladas sound amazing! I can’t wait to make them this week for dinner.
Emily says
What a great way to use up zucchini! These healthy enchiladas are delicious!
Ramona says
Thank you Emily ?