Zucchini enchiladas are a low-carb answer to a comfort food favorite that are extra good when this veggie is in season!
Enchiladas are the stuff of dreams. A warm wrap stuffed with meat and topped with melted cheese and any variation of delicious chili sauces. Honestly, what’s not to love? But these bad boys can get heavy. And if you’re on any sort of low-carb regimen, you probably thought this type of food was off-limits, right? Wrong, friends! We created these low-carb enchiladas so anyone can enjoy the ooey-gooey goodness of this Mexican classic. The rest of your meal prep recipes are already jealous.
Beef Zucchini Enchiladas Meal Prep Ingredients
- 1 tablespoon olive oil
- 1 lb beef chuck
- 1 cup beef broth
- sea salt
- black pepper
- ¼ tsp garlic powder
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 cup red sauce
- 4 large zucchini, sliced with a mandolin
- ½ cup shredded cheddar cheese
How to Make Low Carb Beef Zucchini Enchiladas
So how exactly did we transform a dish that is built around flour tortillas into a low carb meal prep recipe? We called in our good friend zucchini, of course! If you’ve been around here for a little while, you know we love using zucchini in our low carb meal prep recipes. From low carb lasagna to pad thai, this vegetable is invaluable for lightening up all kinds of heavy favorites. And these low carb enchiladas are no exception!
The thinly sliced ribbons of zucchini bake beautifully in the oven, creating a delicious outer casing that is rich in both flavor and nutrients. It’s a good source of fiber and B Vitamins (B6 and folate, to name a few), and a great source of Vitamin C. One medium zucchini averages out to about half of our required daily intake for this important immune-supporting vitamin! So if you’re enjoying these low-carb enchiladas in your meal prep recipes throughout the week, you’re also getting a fantastic boost of nutrients.
And if we haven’t sold you yet, this meal prep recipe also employs the use of a slow cooker. Simply set it in the morning, go about your day, and finish the minimal amount of prep when you get home in the evening! Done and done. Enjoy!
How to Store and Serve Beef Zucchini Enchiladas
Store these right in meal prep containers that you've sealed tightly. Keep them in the fridge for 4 to 5 days. Reheat in the microwave or in the oven--cover with foil if you pop them in the oven. Feel free to add a little extra cheese to the tops if you like when you reheat it! You can also freeze this meal prep, as long as it's tightly wrapped. It should be good for up to 3 or 4 months. The texture of the zucchini noodles might suffer a little but it will still be good.
How to Customize Beef Zucchini Enchiladas
You can make this dish with pulled pork or chicken that you've cooked in the slow cooker or braised slowly on the stovetop for a couple of hours. It will work well with these flavors and textures. Feel free to change up the cheese type, too; Monterey jack works great, and you can amp up the heat by using a jalapeno cheddar or jack cheese if you want!
MORE ENCHILADA DISHES FOR MEAL PREP!
Instant Pot Chicken Enchilada Soup
Salsa Verde Chicken Enchilada Meal Prep
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 cup red sauce
- 4 large zucchini sliced with a mandolin
- ½ cup shredded cheddar cheese
Instructions
- Add beef chuck to a slow cooker along with olive oil, beef broth, salt, pepper, garlic powder, cumin, and chili powder. Cook on medium for 8 hours or high for 4 hours. Remove from the crockpot and shred with a fork.
- Preheat oven to 350ºF.
- Using a mandolin slicer, slice zucchini into long thin slabs. On a cutting board, lay out three or four zucchini slices, slightly overlapping them. Add 2 to 3 tablespoon of shredded beef and roll up to make an “enchilada.” Transfer to a baking dish. Repeat with remaining zucchini and shredded beef.
- Top with ½ red sauce and shredded cheese.
- Bake for approximately 20 minutes and until cheese is melted.
- Divide the remaining red sauce among four meal prep containers. Divide zucchini enchiladas between meal prep containers and store in the fridge for 3-4 days. Reheat before serving.
