Delicious and healthy too.
Have a garden? Growing zucchini? Have some very large ones you don’t know what to do with? Well, this recipe is for you, and healthy to boot.
If you’ve been looking around my blog for a while you’ve probably noticed that my site is not a “diet” site (and never will be) but neither is it loaded with fat; well maybe some recipes tend to be a little fattening. By what kind of life would this be if we didn’t enjoy good food occasionally.
I have to say that after our trip to Canada this summer I was afraid to get on the scales. We discovered Tim Horton’s chain which has the most delicious donuts and pastries. Then there is all that delicious food we allowed our selves to eat — pates, rillette’s, tea at the Fairmont, more alcohol than I’ve had in a year and desserts every meal; and why not since we were celebrating (again) our 50th wedding anniversary. Oh, I forgot, in Quebec City our hotel left a picnic basket every morning on our door full of pastries, cheeses, fruit and much more. So, after a month being back I decided I’d better weigh and face the music. Even though there was a gain, it was only .02 of a lb. So all that food was more than worth the calories I consumed while traveling.
I decided to try some healthier recipes and to get rid of some of those pounds. This recipe is a “keto” friendly recipe I found while looking around on pinterest and thought it would be healthy for just about any diet. It’s a little tricky getting the zucchini rolled up but after making about one roll, I had the hang of it. My husband’s comment was thumbs up but he did have a tip I will try the next time.
His tip was the zucchini needed a little color on it. So, first off, buy the biggest zucchini you can find and what I plan on doing is to put the zucchini in a dry hot skillet and browning it just a little on one side. I think it will give the dish a better “bite” and also the caramelization will give it a nutty flavor and more color.
BLAST FROM THE PAST: This Chocolate Taco is a great and fairly light dessert to try and it is so pretty.
Brown the beef and onions together then add in the green chiles and the spices.
Lay out the zucchini pieces*, add the meat mixture and cheese and roll up, carefully.
Put a little of the sauce in bottom of pan and top the zucchini rolls with the remaining sauce.
Top with cheese and pop in oven.
- 1 tbsp butter
- 1 lb lean ground beef
- 3 tbsp onion chopped
- 1 can enchilada sauce
- 1 medium zucchini
- 1 c. Mexican blend cheese shredded
- salt to taste
- optional: chopped green chilies I added these
Preheat oven to 400 degrees Fahrenheit. Spray baking dish with non-stick cooking spray.
In a large skillet over medium heat, melt butter. Add onion and saute until translucent. Add ground beef and salt to taste and cook on medium heat until no longer pink (about 5-10 minutes).
While the beef is browning prepare zucchini slices. I used a mandolin to slice very thin slices of zucchini. You will need about 3You can also use a "y" potato peeler.
Remove skillet from stove and drain off any excess grease. Mix in half the can of enchilada sauce. If desired stir in chilies.
On a cutting board line up three slices of zucchini (allow them to slightly overlap). Spoon about 2-3 tablespoons of the beef mixture and then roll up. Gently place in baking dish. Repeat for remaining zucchini slices.
If desired sprinkle a small amount of salt over zucchini. Spoon remaining enchilada sauce over enchiladas. Sprinkle cheese over enchiladas.
Bake at 400 degrees Fahrenheit for about 15-20 minutes or until cheese is melted.
Note. Thank you 360familynutrition.org for sharing this recipe.