Confessions of a Fit Foodie

You are here: Home / All Recipes / Lazy Zucchini Enchilada Skillet

By 33 Comments

Lazy Zucchini Enchilada Skillet

Jump to Recipe·Print Recipe

This 21 Day Fix Lazy Zucchini Enchilada Skillet is an easy, low carb and no yellow way to get all the flavors of enchiladas, but with the veggie goodness of zucchini instead of tortillas!  

Apparently it was National Zucchini Day the other day…and I guess I missed it.  Ooops. I need to somehow note these social-media-created food holidays a little better for next year.  But, seriously, I already feel like my life has been taken over by my zucchini crop and I’ve been busy making everything zucchini from pancakes to pizza.

Oh – and enchiladas.

Cast iron skillet on wooden background filled with zucchini and ground meat, topped with cheese and cilantro. A serving spoon is poised on the side, ready to dig in.

A lazy, one skillet Zucchini Enchilada Bake, that is.  Much like my 21 Day Fix One Skillet Lazy Zucchini Lasagna and my 21 Day Fix Lazy Butternut Squash Lasagna, this tasty dinner is low carb with zucchini taking place of the corn tortillas.  This was inspired by an awesome recipe video that I kept getting tagged in on Facebook where thinly sliced zucchini was used as the tortilla in a chicken enchilada meal.

It honestly looked dreamy.

But I would literally be dreaming if I had time to slice and stuff a bunch of zucchini so perfectly.  So instead, I threw the ingredients together in a skillet and, I have to say, it’s still pretty dreamy.

A portion of lazy zucchini enchilada skillet sits on a square white plate, a fork poised for eating. In the background is the rest of the cast iron skillet ready for serving. This all sits on a wooden table.

What’s not to love?  Cheesy, melty deliciousness with just the right amount of homemade enchilada sauce to trick your brain into thinking you are eating something totally off plan.

I tried this with both ground turkey and diced chicken…I actually think it would be delicious with shredded chicken, but the point of my version of this dish is ease and I felt like precooking and shredding chicken was a deal breaker.  Ain’t nothing lazy about that.

21 Day Fix Lazy Zucchini Enchilada Skillet|Confessions of a Fit Foodie

The ground turkey was just better than the diced chicken, too…the texture was perfect where I feel like diced chicken can dry out too quick, especially when you are melting cheese under a broiler.

That being said, you could easily make this with ground chicken or ground beef and it would be SOOO good.  And if you happen to have shredded chicken on hand, give it a try and let me know what you think!

21 Day Fix Lazy Zucchini Enchilada Skillet|Confessions of a Fit FoodieTo keep with the lazy theme, my homemade enchilada sauce is stupidly easy to make.  I used it for 21 Day Fix Enchilada Beef Dip, Pork Enchiladas Flatbread Pizza, and I actually have a soup I need to share with you where I also use it.  All you need is a can of tomato sauce and some pantry spices.

And to make the sauce taste just a little naughtier, I added cottage cheese and plain Greek yogurt to it before throwing it over the veggies in the skillet.

I promise you.  You will not taste either one.  You will only taste cheesy goodness.

Cast Iron skillet filled with lean meat, zucchini, enchilada sauce, and topped with shredded cheddar cheese

I mean…look at this.

You could totally serve this in a tortilla if you want to, but I swear you won’t need it.  It’s so good and so filling on it’s own.

One neatly served portion of zucchini enchilada skillet on a square white plate and a fork on the side. Beneath the plate is a white napkin and wooden table.

I actually had it for lunch the day I was testing it out and I was so full for hours which almost never happens.

Anyway, go ahead and celebrate a belated zucchini day with this totally FIX approved skillet and maybe even make yourself a skinny margarita with it, too.  After all, it’s a holiday!  And if you need more zucchini recipes, check out this round up!  

A cast iron skillet full of meat, zucchini, and enchilada sauce topped with melted cheddar cheese and cilantro. With the text overlay- 21 Day Fix | 2B Mindset | WW | Lazy Zucchini Enchilada Skillet | Gluten Free | Low Carb | Keto Friendly| Confessions of a Fit Foodie

Want to see this Zucchini Enchilada Skillet on a Meal Plan?  Check out this post!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

21 Day Fix Lazy Zucchini Enchilada Skillet

★★★★★ 5 from 7 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Mexican
Print Recipe

Description

This 21 Day Fix Lazy Zucchini Enchilada Skillet is an easy, low carb and no yellow way to get all the flavors of enchiladas, but with the veggie goodness of zucchini instead of tortillas!

Ingredients

Scale

For the Enchilada Sauce

  • 1 small can of tomato sauce (8oz)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 teaspoons chili powder, or more to taste

For the skillet

  • 2 tsp olive oil, plus olive oil cooking spray
  • 1 lb lean ground turkey, chicken, or beef
  • 1/4 diced red onion
  • 3 cups of zucchini sliced into thin half moons
  • 2 cloves of garlic, minced
  • 1 cup enchilada sauce (see recipe above)
  • 1 cup of cottage cheese (I use the 2% one)
  • 3 T of plain Greek yogurt
  • 1 1/3 cup of shredded sharp cheddar
  • garlic powder
  • salt and pepper
  • cilantro

Instructions

  1. Mix tomato sauce with spices to make the enchilada sauce. Set aside.
  2. In a broil safe skillet, spray with olive oil cooking spray, then add in 2 tsp olive oil. Brown ground meat on medium heat until cooked through. Add in garlic, sprinkle of salt, garlic powder, pepper, and three tablespoons of the enchilada sauce. Saute for an additional minute.
  3. Stir in onions and zucchini and cook over medium low heat until veggies are tender, but still fork crisp. If you like them softer, cook for a few more minutes until desired tenderness.
  4. Mix cottage cheese and Greek yogurt together with 1/4 teaspoon of salt. Add enchilada sauce. Pour sauce mixture into the skillet over veggies and meat. Cook for 3-4 minutes on medium-low heat, gently spreading the sauce mixture evenly in the pan.
  5. Top with shredded sharp cheddar cheese and place in broiler on high until cheese begins to melt and turn golden brown.
  6. Garnish with cilantro and use a slotted spoon to stir to help drain any excess liquid from the zucchini.
  7. Enjoy!

Notes

Serves 4

21 Day Fix: 1 1/4 RED, 1 BLUE, 1 GREEN, 1/2 TSP per serving

WW Freestyle: 7 points per serving (calculated using low fat cheese and cottage cheese, 93% ground turkey or 93% chicken)  or 9 points per serving (calculated using low fat cheese and cottage cheese, 93% ground beef)

Nutrition

  • Serving Size: 1/4 of skillet

Keywords: enchiladas, skillet meal, gluten-free, high protein, low-carb, mexican

 

Related Recipes

The Best Gluten Free Holiday Appetizers
Italian Stuffed Peppers
A white bowl containing chicken pot pie soup is placed on a white surface with carrots in the background.
Chicken Pot Pie Soup

Reader Interactions

Comments

    • Nancylynn says

      You won’t taste it, but you could use ricotta cheese instead! Otherwise, just leave it out completely and it will still be SOOOO good!

      Reply

  4. Shannon says

    I made this for dinner tonight and it SO YUMMY! I keep coming back to your blog for recipes, thanks for all you do!

    Reply

  5. Linda says

    I made this tonight for dinner. It was sooooo good! I have made several of your recipes and my husband and I have loved them! Keep up the good work!

    Reply

  9. Amy says

    Hey there!! I just made this tonight & it was DELICIOUS!! I think you could do it in the IP after sautéing the meat!! I’m literally going to make this every week!! My seven year old even ate a huge piece of zucchini knowing it was on his fork!! #ForTheWin

    Reply

    • Nancylynn says

      Oh my goodness – for the win is right!! That’s huge, momma! And I have been meaning to try this one and the one skillet lasagna in the IP…I will give it a try and let you know! Thanks so much, Amy!

      Reply

  13. Michelle says

    What size pan do you use for this and for the lasagna skillet? Thinking about getting a cast iron pan for these types of recipes but not sure what size would be best.

    Reply

  14. D says

    Bought the enchilada sauce instead of following the recipe but I absolutely love this!!! Also couldn’t find the nutritional facts only the serving size.

    ★★★★★

    Reply

  15. Sherry says

    This dish is delicious! My husband and son were skeptical but went back for seconds. This is also great the next day.

    ★★★★★

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆