Description
These Beef Zucchini Enchiladas are a low-carb, flavorful twist on traditional enchiladas, using thinly sliced zucchini as a wrap filled with a savory beef mince mixture. Baked until golden and bubbly, they make a delicious and hearty meal perfect for a family dinner or a cozy meal.
Ingredients
Vegetables
- 2-3 medium zucchinis (courgettes), sliced lengthwise thin
- 1 large onion, peeled and finely chopped
- 1 small leek, washed and thinly sliced
Beef Mixture
- 500 g beef mince (ground beef, 5% fat)
- 1 tsp salt (plus additional for zucchini slices)
- 1/2 tsp red chilli flakes or cayenne pepper powder (optional)
- 1 tsp dried Italian herbs
- 1/2 tsp cumin powder
- 1/4 tsp nutmeg powder
- 1 can chopped tomatoes (about 400 g)
Topping
- 200 g grated cheese (approx. 7.05 oz)
Others
- Cooking spray, oil, or butter for greasing the baking dish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 190°C (385°F). Choose an ovenproof dish approximately 25 cm in diameter or 30×20 cm, and optionally grease it with cooking spray, oil, or butter to prevent sticking.
- Prepare Zucchini: Slice zucchinis lengthwise into thin strips. Sprinkle them lightly with salt and set aside to help soften the slices as you prepare the filling mixture.
- Cook Aromatics: Finely chop the onion and thinly slice the leek. In a skillet or pan over medium heat, cook them for 2-3 minutes with a pinch of salt, pepper, and a generous pinch of red chilli flakes or cayenne powder. Add a little water or oil to prevent sticking. Once softened, remove from heat and let cool.
- Make Beef Filling: In a bowl, mix the beef mince with salt, pepper, half of the dried Italian herbs, the cooked onions and leeks, cumin powder, nutmeg powder, and a quarter of the canned chopped tomatoes. Stir until everything is well combined.
- Assemble Enchiladas: Arrange 2 or 3 zucchini slices side-by-side, slightly overlapping, to form a strip about 7-8 cm (3 inches) wide. Spoon 2-3 spoonfuls of the beef mixture at one end of each strip. Carefully roll up the zucchini to enclose the filling tightly.
- Arrange in Baking Dish: Place the zucchini rolls seam-side down in the prepared baking dish, packing them closely together. Repeat until all beef mixture and zucchini strips are used.
- Add Sauce and Cheese: Spoon the remaining canned chopped tomatoes evenly over the enchiladas. Sprinkle the grated cheese liberally on top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and has turned a golden brown color.
- Serve: Serve immediately. These enchiladas go well with crusty bread, rice, or for a low-carb option, enjoy them with a dollop of crème fraîche or sour cream for indulgence.
Notes
- You can substitute the chopped canned tomatoes with homemade salsa if preferred for a fresher taste.
- Salting the zucchini slices helps draw out moisture, preventing sogginess in the final dish.
- For spicier enchiladas, increase the amount of red chilli flakes or cayenne pepper.
- This dish can be prepared in advance and baked just before serving.
- To make it lower fat, reduce cheese quantity or use a low-fat cheese variety.
