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Zucchini & Ground Beef Enchilada Skillet

It's been a couple of crazy months with traveling - but all fun things (Italy, DC and Vegas - oh my!). However, this was the first time in a while to be home and cook, and I thoroughly enjoyed it. This recipe was adapted from, and it's been on my list to try for months! We were looking for something fun and flavorful, but somewhat healthier/low carb. Below is the version that I made (which included a few adjustments and changes). This was pretty straight forward to make and took about 30 minutes - so very easy for a week night meal! Enjoy!


Enchilada Sauce

1 8 oz can tomato sauce (no salt added)

1/4 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano

1 tsp chili powder (add more if you'd like more heat)


2 tsp olive oil, plus non-stick cooking spray

1 pound ground turkey, beef, or chicken (I used 96%/4% grass-fed ground beef)

3 cups zucchini, cut evenly into half moons

1/4 yellow onion, diced

2 garlic cloves, diced

1 cup enchilada sauce (made above)

1/4 tsp salt

3 tb greek yogurt (non-fat)

~1/2 cup sour cream (reduced fat)

salt and pepper (to taste)

garlic powder (to taste)

1 1/3 cup shredded Mexican cheese (enough to cover the skillet)

cilantro, diced (for garnish) - optional


Mix all of the ingredients together for the enchilada sauce and set aside. Heat the olive oil over medium-high heat and brown the ground beef. Add in the garlic and stir to combine. Cook for an additional minute. Add in 3 tb of the enchilada sauce, salt, pepper, and garlic powder and stir to combine. Cook for an additional 2-3 minutes. Add in the zucchini and onion and cook over medium-low heat until soft - approximately around 5-6 minutes, depending on how soft you'd like the vegetables. Combine the greek yogurt, sour cream, and 1/4 tsp salt. Add this to the remaining enchilada sauce. Cover the skillet evenly with the enchilada sauce mixture and cook for 2-3 minutes. Top with the shredded cheese and place under the broiler on high until the cheese is melted. Top with cilantro!

zucchini ground beef enchilada skillet

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