Low Carb Beef Zucchini Enchiladas Recipe | Yummly

Low Carb Beef Zucchini Enchiladas

Wendy: "Turned out great!! I added some cumin and paprika…" Read More
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  • 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:)
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    NutritionView More

    Sodium20% DV480mg
    Fat20% DV13g
    Protein55% DV28g
    Carbs1% DV3g
    Fiber3% DV<1g
    Calories250Calories from Fat120
    Total Fat13g20%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat120
    Total Carbohydrate3g1%
    Dietary Fiber<1g3%
    Vitamin A4%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Wendy 3 months ago
    Turned out great!! I added some cumin and paprika to the meat but I like spices! Highly recommend!
    Mayra M. 4 months ago
    This was easy to make and oh so good! I didn't have enchilada sauce, so I googled the recipe for the sauce and it turned out great for my first time!! Will repeat but double the amount!
    alfredDAbuTTler 8 months ago
    Watery but it unflavored but good
    T&V 9 months ago
    It was awesome super yummy bursting with flavor!! I can’t wait to cook it for friends.
    Glory MacKinnon 10 months ago
    Overall good meal, added in some hot peppers while sautéing the onions for more flavor. Turned out more like a lasagna as I could not get the zucchini to roll.
    Phillips a year ago
    Fantastic! I used leftover taco meat and it worked well even with vegan cheese!
    Anna 2 years ago
    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 Humphries 2 years ago
    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 2 years ago
    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 2 years ago
    4th time making this. It's a hit every time.
    Cassie 2 years ago
    Delicious! Definitely needed at least two zucchini.
    Amy 2 years ago
    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 Daniel 2 years ago
    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 2 years ago
    Mine turned into a lasagne and added a bit more spice to it - but still a great recipe.
    Robin Mullins 2 years ago
    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 2 years ago
    Pretty good. I added taco seasoning like somone else suggested.
    Kileigh Eblen 2 years ago
    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 years ago
    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. 2 years ago
    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 2 years ago
    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 2 years ago
    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 2 years ago
    Delicious! Made the recipe as is! Would make again
    Michelle 2 years ago
    I added pinto beans and diced jalapeños and added taco seasoning while cooking the meat... yummy!!
    Cookie 2 years ago
    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 2 years ago
    Honestly, it turned out better than I thought. Everyone enjoyed it!