30 Minute Low-Fat Zucchini Enchiladas


  • 1 tbsp olive oil
  • 1 onion, chopped
  • Pinch of salt
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp cayenne powder
  • 3 cups shredded chicken
  • 1 1/3 enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 1 cup low-fat Cheddar, shredded
  • Sour cream, for drizzling
  • Fresh cilantro, for garnish


  1. Preheat oven to 180°C. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and cayenne powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  2.  On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture
  3.  Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with low-fat cheddar cheese.
  4. Bake until it melts for 20 minutes.
  5.  Garnish with sour cream, cilantro and serve.