Kuelz Family Turkey Zucchini Enchiladas

zucchini enchiladas

Healthy, quick and EASY, add a side of brown rice or quinoa and BAM a perfectly balanced meal!

Makes approximately 10 Enchiladas


1 lb ground turkey/chicken (we like to mix dark and light poultry meats)

4 zucchinis, sliced in half, then thinly sliced to make ‘strips’ (we use a cheese plane)

1/2 TBSP olive oil

1 small onion, thinly sliced

1 sweet red pepper, diced

2 tsp cumin

2 tsp chili powder

1/2 cup Salsa (Herdez is our fav!)

A bit of your fav grated cheese

Putting it all together….

  1. Saute onions and pepper in the oil with cumin and child powder until soft.  Remove from pan and set aside.
  2. Brown ground meat and add in salsa and vegetable mixture that was set aside.
  3. Lay 3 strips of zucchini on the baking sheet or cooking stone you’ll be using (best to choose one with a lip to prevent spillage).
  4. Place 2-3 TBSP of the meat mixture in the centre of the strips and roll together.  Repeat until done
  5. Sprinkle a little cheese on top of each one.
  6. Bake at 350 degrees for 20 minutes!


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