Uncle Tim’s Zucchini Enchiladas
Recipe by Kaija Stern
Whenever I go down to Portland, I know one thing for certain: I’m going to eat well at Uncle Tim and Aunt Paula’s house. Whether he is grilling fresh salmon or stirring up something delicious up on his giant outdoor wok, great food, laughter, and my cousin’s kids (aka the world’s cutest children) are always included.
Uncle Tim first made us these zucchini enchiladas while my sister was in Portland at a CrossFit seminar. She has Celiac disease, so Uncle Tim switched out tortillas for zucchini to keep the meal gluten free. Needless to say, we finished the entire pan.
I made these last week. SO good and you can change them up to meet your dietary needs: if you are plant-based switch up the turkey for your favorite veggies and protein source. Skip the cheese to make these Paleo/Primal/Mediterranean.
Zucchini Enchilada Recipe
2 tbsp olive oil or coconut oil
1 onion, chopped
2 pounds ground turkey breast
1 1/2 salsa of your choice, or enchilada sauce
1 cup shredded cheese (optional)
Preheat the oven to 375 degrees.
Heat oil in a large pan on medium heat, and cook the turkey through with the onion. Pour into a large mixing bowl, and add your salsa, and set aside.
If you have a mandolin, great! If not, use a knife to thinly slice the zucchini into ribbons. A lot of grocery stores sell it precut as well. We want these to be as wide as possible.
Lay out 3 zucchini ribbons, slightly overlapping, to act as the “tortilla”. Pile in a spoonful of your filling, roll it up, and place in a baking dish. Continue this process until the dish is full. Top the rolls with remaining salsa and cheese if you want.
Bake for about 45 minutes. Enjoy!