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Beef Zucchini Enchiladas

By: Ramona Cuisine from ramonascuisine.com
Updated April 27, 2020
Beef Zucchini Enchiladas
Beef Zucchini Enchiladas

"Quick dinners are always great but a low carb and gluten free is a bonus. Beef and zucchini enchiladas is one of those recipes that you can make and enjoy the leftovers the next day. 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! "

NotesThe 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.

Serves4

Preparation Time10 min

Cooking Time30 min

Cooking MethodOven

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Spoon the remaining salsa over enchiladas and then sprinkle the grated cheese over.

  9. Bake for approximately 20-25 min. Bake until the cheese gets to a golden brown colour.

  10. 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.

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