Ingredients
Equipment
Instructions
- Using a mandoline or vegetable peeler, slice zucchini lengthwise into 1/8-inch thick planks. Arrange in a single layer on paper towels, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat completely dry.
- In a large skillet, cook ground beef over medium-high heat until browned. Drain grease. Add onion and cook until soft. Stir in garlic and spices until fragrant. Add 1/2 cup of enchilada sauce, stir, and simmer for 2-3 minutes.
- Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in a 9x13 inch baking dish. Overlap three zucchini planks, spoon filling down the center, roll tightly, and place seam-side down in the dish. Repeat for all rolls.
- Pour the remaining enchilada sauce over the rolls. Top evenly with the shredded cheese. Bake for 20-25 minutes, until the sauce is bubbly and cheese is melted and golden. Let rest for 10 minutes before serving.
Notes
Tip 1: The most important step is salting and drying the zucchini planks. Do not skip this, as it is the key to preventing a watery casserole.
Tip 2: For the best flavor and melt, buy blocks of cheese and shred them yourself. Pre-shredded cheese contains additives that can make it grainy.
Tip 3: Let the enchilada casserole rest for at least 10 minutes after baking. This allows it to set up, making it much easier to slice and serve.
Tip 2: For the best flavor and melt, buy blocks of cheese and shred them yourself. Pre-shredded cheese contains additives that can make it grainy.
Tip 3: Let the enchilada casserole rest for at least 10 minutes after baking. This allows it to set up, making it much easier to slice and serve.
