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We’ll never say no to an enchilada…but sometimes we want to keep it on the lighter side, too. These enchiladas have a secret: They’re made with zucchini instead of tortillas, so they have all the gooey, cheesy goodness, minus the carbs.
“My family and I love enchiladas, and we wanted to do something that was a little healthier,” recipe developer Erin McDowell tells us. “By eliminating the tortillas, this version is super low-carb. And it reheats really well, so you can make a big pan and eat them over several days.” Do we see meal prep in your future?
And FYI, you can substitute and modify this dish at your leisure. Don’t have one of the veggies? Use what’s in your fridge. Prefer ground turkey? The world is your oyster, er, enchilada. Want something meatless? You get the idea.
Oh, zucchini. What would we do without you?
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