Recipe Of The Week: Zucchini Enchiladas

 In Carbohydrate Restriction, Diet, Fitness, Weight Loss

Zucchini Enchiladas

Compliments of PHD Advanced Nutrition

Serving Size: Dependant on PHD Program


–  2 medium zucchini

–  1⁄2 lb ground beef or chicken

–  1⁄2 Tbsp avocado oil

–  1⁄4 tsp cayenne

–  1⁄4 tsp red chili powder

–  2 tsp ground cumin

–  2 tsp onion powder

–  2 tsp coriander

–  1⁄2 tsp salt

–  1⁄2 tsp pepper

–  1⁄4 cup green chilies or diced jalapenos (optional)


  1. Preheat oven to 375 degrees and lightly grease a glass or nonstick 8”x 8” pan with coconut oil
  2. In large skillet, heat avocado oil on medium heat
  3. Add ground beef or shredded chicken and cook until brown (8-10minutes) stirring occasionally
  4. Add spices and hot peppers, mix well and let cool
  5. Slice the zucchini in thin strips using a mandolin or vegetable peeler
  6. Lay 3 strips of zucchini vertically with sides overlapping
  7. Scoop a tablespoon of shredded chicken or ground beef mixture onto lower end of zucchini strips and roll away from your body
  8. Place “enchiladas” side by side in pan and bake 10-15 minutes or until golden. Drizzle with dressing or avocado aioli and enjoy!
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