Servings: 10 mini enchiladas - 4 servings

1 tbsp butter 1 tbsp butter
1 lb lean ground beef 1 lb lean ground beef
3 tbsp onion, chopped 3 tbsp onion, chopped
1 can enchilada sauce 1 can enchilada sauce
1 medium zucchini 1 medium zucchini
1/3-1/2 cup Mexican blend cheese, shredded ⅓ to ½ cup Mexican blend cheese, shredded
salt to taste salt to taste
optional: chopped green chilies optional: chopped green chilies

1. Preheat oven to 400 degrees Fahrenheit. Spray baking dish with non-stick cooking spray.
2. In a large skillet over medium heat, melt butter. Add onion and saute until translucent. Add ground beef and salt to taste and cook on medium heat until no longer pink (about 5 to 10 minutes).
3. While the beef is browning prepare zucchini slices. Use a “Y vegetable peeler” to slice the zucchini into thin slices. You will need approximately 30 slices.
4. Remove skillet from stove and drain off any excess grease. Mix in half the can of enchilada sauce. If desired stir in chilies.
5. On a cutting board line up three slices of zucchini (allow them to slightly overlap). Spoon about 2 to 3 tablespoons of the beef mixture and then roll up. Gently place in baking dish. Repeat for remaining zucchini slices.
6. If desired sprinkle a small amount of salt over zucchini. Spoon remaining enchilada sauce over enchiladas. Sprinkle cheese over enchiladas.
7. Bake at 400 degrees Fahrenheit for about 15 to 20 minutes or until cheese is melted.