Beef Zucchini Enchiladas

Zucchini can do it all and these enchiladas prove it! It's much easier to roll up than you would imaging making these so fun to make.

Looking for more zucchini hacks? Our Zucchini Lasagna Rollups are a must make!

INGREDIENTS

• 2 tbsp. extra-virgin olive oil 
• 1 large onion, chopped 
• Kosher salt 
• Freshly ground black pepper 
• 2 cloves garlic, minced 
• 1 lb. ground beef 
• 2 tsp. chili powder 
• 1 tsp. cumin
• 1 1/2 c. red enchilada sauce, divided 
• 4 large zucchini, halved lengthwise 
• 1 c. shredded Monterey jack 
• 1 c. shredded cheddar 
• Sour cream, for drizzling
• Freshly chopped cilantro, for serving

DIRECTIONS

1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. 
2. Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes. 
3. .........................................

for full recipes please see : www.delish.com

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