Zucchini Enchilada Casserole

My poor wife loves casseroles, I personally don't...I know not all casseroles are made the same, but typically they are cheesy, creamy, and not healthy. So in order to make this dish easier on myself I made it into a casserole.

So I have LOVED the cute little zucchini rolls that are perfect looking...lets just say I tried for an hour and there was NOTHING cute about my final product. So I threw that idea to the wind and decided to make it a layered enchilada...like a lasagna.


9x9 pan

1lb ground beef

2 tsp salt

2 tsp pepper

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

1.5 c shredded cheese(Mexican blend)

1 can enchilada sauce

5 zucchini

1 tsp salt

  1. Sauté ground beef with salt, pepper, cumin, paprika, and chili powder.

  2. Using a mandolin slice zucchini into thin slices, you will have some extra slices. Sprinkle with salt and place on to a sheet pan.

  3. Heat oven to 250*

  4. Place zucchini into the oven, allow the slices to dehydrate. This will prevent the enchilada casserole from becoming watery. This will take approximately 20 minutes in the oven.

  5. Preheat oven to 350*

  6. In a separate bowl add 1/2c enchilada sauce to the meat and mix well.

  7. Line the 9x9 pan with foil.

  8. Begin the layering with a layer of zucchini, slightly overlapping the zucchini.

  9. Next is meat, then sprinkle cheese-1/4 c of cheese per layer.

  10. Repeat-zucchini, meat, cheese roughly 4 layers total. The top layer use 1c of the enchildada sauce to cover the casserole, then sprinkle the remaining cheese to cover the top.

  11. Bake for 30 minutes uncovered to allow liquids to evaporate.

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