Zucchini Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground turkey and cheese fill zucchini slices instead of tortillas for a low-carb enchilada casserole. Topped with enchilada sauce and baked until bubbly, it's a lighter take on a Mexican classic.
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- ½ medium onion, (diced)
- ½ large bell pepper, (diced)
- 1 teaspoon minced garlic
- 1 pound lean ground turkey
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 3-4 large zucchini,
- ⅓ cup red enchilada sauce
- ¾ cup shredded monterey jack cheese
- optional toppings: chopped cilantro and sour cream
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 554mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 287mg
- Calcium
- 130mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 554MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.