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5 from 11 votes

Lazy Zucchini Enchilada Skillet

This 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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner
Cuisine: Mexican
Servings: 4 servings
Calories: 452kcal
Author: Nancylynn

Ingredients

For the Enchilada Sauce

  • 8 oz tomato sauce
  • 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 teaspoons olive oil plus olive oil cooking spray
  • 1 lb lean ground turkey chicken, or beef
  • 1/4 diced red onion
  • 3 cups zucchini sliced into thin half moons
  • 2 cloves garlic minced
  • 1 cup enchilada sauce see recipe above
  • 1 cup cottage cheese I use the 2% one
  • 3 tablespoons plain Greek yogurt
  • 1 1/3 cup shredded sharp cheddar
  • Garlic powder
  • Salt and pepper
  • Cilantro

Instructions

  • Mix tomato sauce with spices to make the enchilada sauce. Set aside.
  • 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 3 tablespoons of the enchilada sauce. Saute for an additional minute.
  • 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.
  • 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.
  • Top with shredded sharp cheddar cheese and place in broiler on high until cheese begins to melt and turn golden brown.
  • Garnish with cilantro and use a slotted spoon to serve to help drain any excess liquid from the zucchini.

Notes

21 Day Fix: 1 1/4 RED, 1 BLUE, 1 GREEN, 1/2 TSP (per serving)
WW: 7 points (per serving) [Calculated using low fat cottage cheese, low fat Greek yogurt, reduced fat cheddar, and 99% ground turkey]

Nutrition

Calories: 452kcal | Carbohydrates: 16g | Protein: 41g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1372mg | Potassium: 789mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1616IU | Vitamin C: 23mg | Calcium: 371mg | Iron: 3mg