- 1 tablespoon butter
- 1 pound lean ground beef
- 3 tablespoons onion (chopped)
- 1 can enchilada sauce
- 1 medium zucchini
- 1/2 cup mexican blend cheese (shredded)
- salt (to taste)
- chopped green chilies (optional:)
Anna 29 Jul
I liked this dish. Wasn’t able to keep the zucchini rolled so it was more like lasagna but with Mexican flavors. I added some taco seasoning like was suggested.
Lisa H. 13 Jun
Very bland. Could stand some taco seasoning and maybe a Rotel chili “kick”. The zucchini slices with the Y peeler blade take some practice and a couple of zucchinis instead of one would be advised.
Mel R 10 Jun
I used this more as inspiration. I used turkey instead of beef and added Anaheim chilies and corn to the meat. I also added chili powder. I used Oaxaca cheese instead of the Mexican blend.
Melissa 3 Jun
4th time making this. It's a hit every time.
Cassie 4 Apr
Delicious! Definitely needed at least two zucchini.
Amy 28 Mar
Good recipe! I followed what someone else did and made it more like a lasagna just to make it easier and faster to make. I did use about a zucchini and a half and added a can of green Chile’s to the mixture as listed as optional. Even with the Chile’s it could use a little more flavor/seasoning to the meat but was not bad. The zucchini adds a little bit of water when it cooks but again not bad.
Katie D. 27 Mar
This is awesome and so easy. I used turkey burger for lower calories. I would recommend more zuchinni, maybe double, but other than that it was great.
Severyn Robertson 27 Mar
Mine turned into a lasagne and added a bit more spice to it - but still a great recipe.
Robin Mullins 21 Mar
This is pretty good! Used a spicy green enchilada sauce instead of the taco seasoning others mentioned for a better kick and it came out great!
Natalie Minks 13 Mar
Pretty good. I added taco seasoning like somone else suggested.
Kileigh Eblen 8 Mar
Could have left the zucchini in the oven longer, but did not know what I was looking for in being done. Zucchini did not have much flavor, and had moisture.
Tony Matejek 2 Mar
This was a really good and healthy alternative to regular enchiladas. I used some taco seasoning in the meat and put a dollop of greek yogurt on top with some cilantro.It was a bit difficult to keep them together but it turned out fine.
Michele R. 1 Mar
It was very good. Mine also turned into a lasagna because I didn’t have a Y shaped peeler and could not slice the zucchini thin enough. Either way it was so good and I will be making again.
Shane 27 Feb
Really good but mine turned into lasagna and then enchilada soup. Really hard to cut the zucchini thin enough to wrap and they release allot of liquid when baking.
kathoreal 26 Feb
Was really good -- my boyfriend and I were surprised at how tasty this was! The green chilis (if you like them) were a nice addition, and be sure you get good enchilada sauce, as I think it would be bland with mild sauce (we prefer a little kick to our Mexican dishes). The "Y" peeler took me a few tries, but I was able to master it after a while. Will next try it on my teenage son (who is veggie-adverse, but I think he may go for these!)
Myers 26 Feb
Delicious! Made the recipe as is! Would make again
Michelle 22 Feb
I added pinto beans and diced jalapeños and added taco seasoning while cooking the meat... yummy!!
Cookie 22 Feb
Great. I made it and put it in the oven and when my son got home it was ready and I didn’t tell him what I made~he loved it he’s not a vegetable guy he’s a meat and potatoes guy and my husband and I both loved it. However, I did have to use three zucchinis they may bit smaller than what the original recipe indicated but it was pretty easy I would make this again. I would leave out the salt. With the cheese in the sauce I think it had enough salt.
Carrie Minshew 21 Feb
Honestly, it turned out better than I thought. Everyone enjoyed it!