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Ground Beef Zucchini Enchilada Sauce

Updated: Jun 14


Ground Beef Zucchini Enchilada Sauce

If you're on the hunt for a healthier dinner option that won't make your family turn up their noses, look no further. Today, we're diving into the world of stuffed zucchinis, topped with a mouthwatering enchilada sauce. Trust me, this dish is not only nutritious but also packed with flavors that will have everyone asking for seconds. Plus, it's fun and easy to make, perfect for those busy weeknights when you want something quick yet satisfying.


Ground Beef Zucchini Enchilada Sauce:



Instructions:

  1. Start by steaming your zucchinis for 10 to 15 minutes until they are lukewarm and soft. Do not steam them for longer. Once steamed, turn off the burner and carefully remove the zucchini. Slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and filling from the zucchini. You can save the seeds and fill them for another use or discard them. 

  2. Place a pan on medium heat and add about half a teaspoon of oil. Allow the pan to get hot for about 30 to 40 seconds. Add the chopped onion to the pan and cook until it becomes translucent. Add the semi-thawed ground beef to the pan. While the beef is thawing and cooking, season it lightly with salt and pepper. After about 5 minutes, once the beef is fully thawed and mostly cooked, pour in about 3/4 cup of enchilada sauce. Mix well and turn off the burner. 

  3. Preheat your oven to 400°F (200°C). Using a small spoon, carefully fill each zucchini half with the ground beef and enchilada sauce mixture. Place the filled zucchini in a baking tray. Pour additional enchilada sauce over the top of the zucchini, making sure they are well covered. It's okay if the sauce drips to the bottom of the tray. Sprinkle the Mexican cheese blend generously over the top of the stuffed zucchini. 

  4. Bake the stuffed zucchini in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly. 

  5. For a nice presentation, pour some enchilada sauce on the bottom of your serving plate and place the stuffed zucchini on top. Serve hot.

Tips:

 - Taste’s best when you turn your oven off after 15 minutes.

- Let your beefy enchilada boats rest in the hot oven for another 10 to 15 minutes. The broth at the bottom is delicious. 

- Add 1 tsp of ground cumin and ½  tbsp to enchilada sauce if you like a more enhanced flavor.


Feel free to customize the recipe to your liking and preferences. Enjoy this delicious low carb Mexican style ground beef enchiladas!






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