Ingredients:

2 tbsp. extra-virgin olive oil

1 large onion, chopped

kosher salt

freshly ground black pepper

2 cloves garlic, minced

1 lb. organic grass-fed ground beef

2 tsp. chili powder

1 tsp. cumin

1 1/2 c. red enchilada sauce, divided

4 large zucchinis, halved lengthwise

1 c. shredded Monterey jack

1 c. shredded cheddar

sour cream, for drizzling

freshly chopped cilantro, for serving

Directions:

1. Preheat oven to 350and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add organic grass-fed ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

2. Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes.

3. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three slices, slightly overlapping, and place a spoonful of beef mixture on top. Roll up and transfer to baking dish. Repeat with remaining zucchini and beef mixture.

4. Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.

5. Bake until cheese is melty, 20 minutes.

6. Garnish with sour cream and cilantro before serving.

Bon Appetit!