Zucchini Enchiladas Recipe

Name: Zucchini Enchiladas Recipe
Total time: 50 min
Yield: 6
Cuisine: Mexican

Recipe By Isabel Eats

This zucchini enchiladas recipe uses thinly sliced zucchini instead of traditional tortillas They're low carb, gluten free and fun to make

3.5

26 Rating -

Rate

Non Vegdiet

50minstotal

25minsPrep

25minsCook

50m.total

25m.Prep

25m.Cook

plan

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ingredients serve

serve1

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Ingredients for Zucchini Enchiladas Recipe

0.33 tablespoon Olive oil
0.08 Medium onion, diced
0.08 Large bell pepper, diced
0.17 teaspoon Minced garlic
0.17 pound Honeysuckle white 93% lean ground turkey
0.67 teaspoon Chili powder
0.17 teaspoon Ground cumin
0.17 teaspoon Coarse kosher salt
0.08 teaspoon Garlic powder
0.08 teaspoon Onion powder
0.08 teaspoon Smoked paprika
1/25 teaspoon Dried oregano
1/2-0.67 Large zucchini, ends removed and thinly sliced into long strips using a wide vegetable peeler
0.06 cup Red enchilada sauce
0.13 cup Shredded monterey jack cheese
As required Optional toppings:chopped cilantro and sour cream

Nutrition
value

162

calories per serving

10 g Fat17 g Protein2 g Carbs3 g FiberOther

Current Totals

Fat
10g
Protein
17g
Carbs
2g
Fiber
3g

MacroNutrients

Carbs
2g
Protein
17g
Fiber
3g

Fats

Fat
10g

Vitamins & Minerals

Calcium
43mg
Iron
2mg
Vitamin A
140mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
31mcg
Vitamin B12
0mcg
Vitamin C
24mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
38mg
Manganese
< 1mg
Phosphorus
166mg
Selenium
16mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Isabel Eats