Description

A delicious, low-carb, and keto-friendly take on classic enchiladas using thinly sliced zucchini as a tortilla substitute. This wholesome recipe features a savory ground chicken or turkey filling, flavorful Mexican spices, enchilada sauce, and melted cheese, baked to perfection for a healthy and satisfying meal suitable for various dietary preferences.

Ingredients

Scale

Zucchini

3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)

Protein Filling

1 lb ground chicken or turkey
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
Optional: 1–2 diced jalapeños for heat

Sauce and Cheese

1 1/2 cups enchilada sauce (low-sugar or homemade recommended)
1 cup shredded cheese (cheddar and Monterey Jack blend recommended)

Garnishes

Fresh cilantro, chopped
Dollop of sour cream or Greek yogurt (optional)
Thinly sliced avocado (optional)

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Instructions

Prepare the Zucchini Slices: Wash the zucchinis thoroughly, then slice them lengthwise into thin strips about 1/8-inch thick. Pat the slices dry with paper towels to remove excess moisture and prevent sogginess during baking.
Cook the Filling: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until fragrant and translucent. Add ground chicken or turkey and cook until fully browned. Season with cumin, chili powder, smoked paprika, salt, and pepper. If desired, add diced jalapeños for extra heat. Let the mixture simmer until slightly thickened and well combined.
Assemble the Enchiladas: Lay out a zucchini slice on a flat surface and spoon a small amount of the cooked filling near one end. Roll the zucchini slice gently around the filling and place seam-side down in a baking dish. Repeat with the remaining zucchini slices and filling until the dish is filled.
Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled zucchini enchiladas, making sure they are nicely coated. Sprinkle the shredded cheese generously on top to form a golden, bubbly crust when baked.
Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the assembled enchiladas for 20–25 minutes, or until the cheese is melted, lightly browned, and the sauce is bubbling around the edges.
Rest and Serve: Let the baked enchiladas rest for 5 minutes to allow flavors to meld. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and sliced avocado if desired. Serve warm with your choice of side dishes.

Notes

Slice zucchini thinly to ensure easy rolling and to minimize water release during baking.
Pat zucchini slices dry before assembling to avoid soggy enchiladas.
Use a rich, well-seasoned enchilada sauce for best flavor.
Do not overfill the zucchini slices to help maintain their shape while rolling.
Allow enchiladas to rest for 5 minutes after baking to improve texture and flavor melding.
Leftovers can be stored airtight in the refrigerator for up to 3 days or frozen for up to 2 months.
Reheat leftovers in the oven at 350°F (175°C) for best texture, or microwave for convenience.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving (1/4 recipe)
Calories: 320 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg