THE RECIPE JOURNAL · Main Course
Low-Carb Zucchini Enchilada Recipe
This delicious low-carb twist on a classic enchilada is packed with fresh zucchini and flavorful spices, making it a perfect meal for anyone watching their carbs. It’s easy to prepare and sure to satisfy your cravings!
FROM THE KITCHEN • Low-Carb Zucchini Enchilada Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). In a large skillet, warm up some olive oil over medium heat and cook the onion until it’s nice and soft, about 5 minutes. Season with a bit of salt and pepper, then add the chile powder, garlic, cumin, and a pinch of sea salt. Stir everything together until fragrant. Toss in the chicken and 1 cup of enchilada sauce, mix well, then take the pan off the heat and let it cool down a bit.
02
Step 2
Once the chicken mixture has cooled, stir in 1 cup of shredded Cheddar, the white parts of the green onions, and a quarter cup of chopped cilantro. Pour about 1/4 cup of enchilada sauce into the bottom of a 9x11-inch baking dish to prevent sticking.
03
Step 3
Lay out three zucchini slices on a cutting board, slightly overlapping them. Spoon some of the chicken mixture onto one end, then roll it up and place it seam-side down in the baking dish. Keep going until you’ve used all the zucchini and filling. Drizzle the remaining 1/4 cup of enchilada sauce over the rolls, then sprinkle the rest of the Cheddar cheese and some crumbled queso fresco on top.
04
Step 4
Pop the dish in the oven and bake until the cheese is melted and bubbly, about 30 minutes. When it’s done, garnish with the green parts of the green onions, a dollop of sour cream, and a little extra cilantro for a fresh finish.
Why you’ll love it
This dish is a great way to enjoy classic flavors while keeping carbs low. It uses fresh zucchini instead of tortillas, making it lighter and perfect for those watching their carb intake. Plus, it’s packed with vegetables and protein, making it both nutritious and satisfying.
How to serve
Serve with a side of fresh avocado slices or a simple green salad to add a refreshing contrast. A dollop of sour cream or a sprinkle of fresh cilantro can also enhance the flavors and add creaminess.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the zucchini from getting too soft. For longer storage, freeze portions in freezer-safe containers and thaw overnight before reheating.
