Zucchini enchilada bake
Zucchini enchilada bake
460 cals, 40p, 10c, 27f (per meal)
  • Ground beef (93% lean)
    16 oz (452g)
  • Cheddar cheese
    8 oz (227g)
  • Zucchini
    20 oz (567g)
  • Kale leaves
    1 cup, chopped (67g)
  • Enchilada sauce
    10 oz (284g)
  • 1
    If you don't have pre-spiralized zucchini, spiralize it.
    Lay the spiralized zucchini on a towel and sprinkle with some salt to get some moisture out.
    Meanwhile, brown the beef in a pan over medium heat until cooked.
    Pat the zucchini to remove as much water as possible.
    Take all ingredients (besides a handful of cheese) and put them in a 9x13 pan. Mix well and top with remaining cheese. [Alternatively, you can cook this in a large skillet until all the veggies are soft]
    Bake in an oven at 350 degrees for 40 minutes.
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