Since the summer started we have been eating so badly!!  We literally have no MEAL time at all. We eat when we want and what we want. So, we all decided that we needed to get on a healthier EATING  PLAN. I know that I can not CUT out all carbs right away…so I will start incorporating more veggies into our meals. Tonight, I substituted zucchini in place of flour tortilla for my enchilada. My kids LOVED it!! I used taco meat that I already had on hand from last night dinner.

INGREDIENTS

1 lb of ground beef (taco beef–premade)

2 tablespoon olive oil

1 cups enchilada sauce

4 large zucchini

1 cup Mexican Blend Cheese

 

DIRECTION

Preheat oven to 350 degree F.

Using a peeler…thinly sliced each zucchini into wide slices. I lay each zucchini onto a cutting board and taking the peeler and slice it down the zucchini. Making these long wide stripes.

In an oven proof BAKING PAN…lightly grease the baking pan with olive oil…and set aside.

On a flat surface or cutting board…lay the thinly sliced zucchini ..3-4 stripes overlapping each other. Add 1 tablespoon of taco meat to the end closest to you. Next, roll up the zucchini and lay the seam down onto the prepared baking pan.

Spoon the enchilada sauce over each zucchini roll and sprinkle with the Mexican blend cheese on top. Bake at 350 degree and bake for 20-30 minutes. Depending on the thickness of the zucchini and until all the cheese have melted.

**** if you like the zucchini thicker…you can blanche them for a few minutes so its easier to roll.

 

 

Zucchini thinly sliced, Mexican cheese blend, enchilada sauce, and TACO MEAT

 

Ready for the oven…bake 350 degree for 20-30 minutes

 

This is 20 minutes at 350 degree…I don’t like my zucchini soggy