Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1/2 medium onion, (diced)
  • 1/2 large bell pepper, (diced)
  • 1 teaspoon minced garlic
  • 1 pound Honeysuckle White 93% Lean Ground Turkey
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoons coarse kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 3-4 large zucchini,
  • 1/3 cup red enchilada sauce
  • 3/4 cup shredded monterey jack cheese
  • optional toppings: chopped cilantro and sour cream

Instruction

  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onions, bell peppers and garlic. Saute for 5 minutes, until vegetables have softened.
  • Add the ground turkey, chili powder, ground cumin, salt, garlic powder, onion powder, paprika and oregano. Mix together and break up the meat using a spatula. Cook for 8-10 minutes, until the meat has browned and fully cooked through. Remove from heat.
  • Place zucchini slices in between two sheets of paper towels and pat down to remove any excess moisture.
  • Preheat oven to 375°F. Lay out two large rectangular baking dishes.
  • Lay out 3 slices of zucchini and overlap each of them lengthwise about halfway to create one long zucchini base.
  • Place about 1-2 tablespoons of ground turkey mixture in the middle of the zucchini and roll up like an enchilada.
  • Place the zucchini roll in the baking dish and repeat until all the ground turkey has been used.
  • Top enchiladas with a small spoonful of enchilada sauce and a pinch of shredded cheese.
  • Bake for 10 minutes until the cheese has melted. Top with sour cream and cilantro if desired. Serve immediately.