Name: Low-Carb Zucchini Enchiladas
Ingredients: 1 TBSP olive oil; 1/2 diced red onion; 1 lb ground beef; 2 garlic cloves (minced); 1 tsp paprika; 1 tsp cumin; Salt to taste; 3 Zucchini (sliced in half and scooped out to create a boat); 1 1/2 cup of red enchilada sauce; 1/2 cup cheddar cheese; 1/4 cup chopped fresh cilantro; diced tomatoes; diced green onions; diced avocado

Description

Put a twist on classic enchiladas and give this Low-Carb Zucchini Enchiladas a try!

Ingredients

Scale

1 TBSP olive oil
1/2 diced red onion
1 lb ground beef
2 garlic cloves (minced)
1 tsp paprika
1 tsp cumin
Salt to taste
3 Zucchini (sliced in half and scooped out to create a boat)
1 1/2 cup of red enchilada sauce
1/2 cup cheddar cheese
1/4 cup chopped fresh cilantro
diced tomatoes
diced green onions
diced avocado

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Instructions

In large skillet, over medium heat add olive oil and sauté onions for 2-3 minutes. Add ground beef and cook until browned and completely cooked through. Add minced garlic, paprika, cumin and salt to taste, stir until combined.
In 9×13 pan add halved zucchini to bottom of pan. Add ground beef/onion mix into each zucchini boat. Pour the enchilada sauce over filled zucchini. Sprinkle with cheddar cheese. Cover the baking dish with foil and bake at 350 for 20 minutes.
Remove foil and cook for an additional 5 minutes. Remove from oven garnish with fresh cilantro, green onions, avocado, and tomatoes.