Thin slices of zucchini replace tortillas in this simple, flavorful recipe for Low Carb Enchiladas. Filled with taco-seasoned ground beef, smothered in red enchilada sauce and topped with pepper jack cheese, these zucchini enchiladas deliver all the classic enchilada taste without the carbs—perfect for gluten-free or keto diets.
Serve them with roasted tomatillo guacamole and cilantro-lime cauliflower rice for a complete low carb Mexican meal.
Sponsored content provided in partnership with the California Beef Council.
Table of contents
- How to make it
- How many carbs are in red enchilada sauce?
- Can I make them ahead of time?
- How to reheat them
- Are they spicy?
- What sides should I serve with them?
- More easy Mexican recipes with ground beef
I’ve been converting favorite Mexican dishes into low carb versions recently: low carb nachos, cheesy taco meatballs and cauliflower nachos inspired this take on enchiladas. Instead of tortillas, thinly sliced zucchini forms the layers. The result keeps the familiar flavors—taco-seasoned beef, tangy red enchilada sauce and melty pepper jack—while cutting carbs significantly. These zucchini enchiladas come in at about 17 grams of carbohydrates per serving, roughly half the carbs of traditional enchiladas.
Beyond being low carb, this recipe is naturally gluten free and comes together quickly—ready in under 45 minutes from start to finish, making it a great weeknight option.
How to make it
- Slice the zucchini thinly. Trim the ends from two large zucchinis and slice them lengthwise into thin strips using a sharp knife or mandoline. Arrange half the slices in a single layer across the bottom of a 9” x 13” baking dish.
- Cook the aromatics and beef. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté 1 cup diced onion and 1 cup diced bell pepper for 4–5 minutes, then add 1 pound ground beef and cook until browned, about 6–7 minutes. Drain excess fat.
- Season the beef. Stir in 2 tablespoons taco seasoning and 1/2 cup red enchilada sauce. Reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
- Assemble the casserole. Spread the seasoned beef evenly over the zucchini layer. Top with the remaining zucchini slices, then pour 1 1/2 cups red enchilada sauce evenly over the top. Finish with 2 cups shredded pepper jack cheese.
- Bake. Bake in a preheated 350°F oven for 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
- Add toppings and serve. Garnish with sliced jalapeños, chopped cilantro and sliced avocado if desired. Sour cream or your favorite hot sauce also make great additions.
How many carbs are in red enchilada sauce?
Carb counts vary by brand or recipe. A typical homemade red enchilada sauce is higher in carbs because tomato paste and diced tomatoes are the main contributors. For example, one homemade sauce might measure around 24 grams of carbs per cup, while some store-bought options can be closer to 15 grams per cup.
If you’re watching carbs, reduce the amount of sauce used or dilute part of it with chicken broth to lower the tomato concentration. For a lighter option, combine 1/2 cup chicken broth with 1 1/2 cups enchilada sauce; the mixture will be thinner but still flavorful. Adjust the sauce quantity on top to suit your carb goals.
Can I make them ahead of time?
Yes. Assemble the casserole through the final topping step, then cover and refrigerate for up to five days before baking. This makes it easy to prepare in advance for busy evenings or meal prep.
How to reheat them
Reheat leftovers in the oven or microwave. Oven method: cover with foil and bake at 350°F for about 15 minutes or until heated through. Microwave method: place a portion on a microwave-safe plate and heat for about 2 minutes, checking and adjusting time as needed.
Are they spicy?
The base recipe is mild. To add heat, try one of these easy variations:
- Sauté diced jalapeños or serrano peppers with the onions and bell peppers.
- Stir 2 tablespoons sriracha into the enchilada sauce before assembling.
- Top with sliced jalapeños before or after baking.
- Drizzle hot sauce on each serving.
What sides should I serve with them?
Cilantro-lime cauliflower rice and guacamole-stuffed mini peppers are low carb sides that pair beautifully with these enchiladas. A crisp green salad or roasted vegetables also complement the rich, cheesy main dish.
More easy Mexican recipes with ground beef
- Mexican Meatloaf – a flavorful twist on classic meatloaf.
- Taco Ring – a family-friendly, easy-to-make ring of seasoned beef wrapped in dough.
- Taco Soup – a simple slow-cooker favorite that’s great for busy days.
- 20 Minute Enchilada Pasta – enchilada-inspired flavors in a quick one-pot pasta.
- Taco Croissants – taco filling baked inside crescent rolls for a fun twist.
For more beef recipe inspiration, check recipe resources from your local beef council or trusted culinary sites.
Pin this low carb enchilada recipe for later, and if you try it, consider rating it in your own notes—your feedback helps others find great, healthier dinner ideas.
Low Carb Enchiladas
4 people
Ingredients
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 lb ground beef
- 2 tbsp taco seasoning
- 2 cups red enchilada sauce, divided
- 2 large zucchinis
- 2 cups pepper jack cheese, shredded
Optional Toppings
- Sour cream
- Hot sauce
- Avocado, sliced
- Cilantro, chopped
- Jalapeños, sliced
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and bell pepper and sauté for 4–5 minutes until softened.
- Add the ground beef and cook through, breaking it up as it browns.
- Drain any excess grease, then stir in the taco seasoning and ½ cup of the enchilada sauce. Simmer on medium-low for 5 minutes, then remove from heat.
- Slice the zucchinis lengthwise into thin strips. Place half of the slices in a single layer on the bottom of a 9” x 13” baking dish.
- Spread the seasoned ground beef over the zucchini layer. Arrange the remaining zucchini slices over the beef.
- Pour the remaining 1 ½ cups of enchilada sauce over the top, then sprinkle with 2 cups shredded pepper jack cheese.
- Bake for 25 minutes, until heated through and the cheese is melted. Remove from the oven and add any optional toppings before serving.
Notes
- Nutritional information does not include optional toppings.
- To increase heat, sauté diced jalapeños with the aromatics or add sriracha to the sauce.
- Assembled enchiladas can be refrigerated for up to 5 days before baking.
- Recipe yields 4 servings with approximately 17 grams of carbohydrates per serving.
Nutrition Facts
Calories: 624 kcal (31%)
Carbohydrates: 17 g (6%)
Protein: 37 g (74%)
Fat: 43 g (66%)
Saturated Fat: 20 g (100%)
Cholesterol: 130 mg (43%)
Sodium: 1537 mg (64%)
Fiber: 4 g (16%)
Sugar: 14 g
Vitamin A: 2720 mg (54%)
Vitamin C: 71 mg (86%)
Calcium: 469 mg (47%)
Iron: 4 mg (22%)