Beef Zucchini Enchiladas


  Beef Zucchini Enchiladas


INGREDIENTS

2 tbsp. extra-virgin olive oil 
1 large onion, chopped 
Kosher salt 
Freshly ground black pepper 
2 cloves garlic, minced 
1 lb. organic grass fed 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

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 organic grass fed ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. 
Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes. 
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three slices, slightly overlapping, and place a spoonful of beef mixture on top. Roll up and transfer to baking dish. Repeat with remaining zucchini and beef mixture. 
Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses. 
Bake until cheese is melty, 20 minutes. 
Garnish with sour cream and cilantro before serving.