Lazy Zucchini Enchilada Skillet: Your Ultimate Easy, Low-Carb, & Healthy One-Pan Meal
Craving the robust, cheesy flavors of enchiladas without the carb overload? This Lazy Zucchini Enchilada Skillet is your answer! It’s an incredibly easy, low-carb, and “no yellow” (for 21 Day Fix followers) way to savor all the deliciousness of traditional enchiladas, but with the added goodness of zucchini taking the place of tortillas. Get ready for a healthy, satisfying meal that simplifies dinner time and delights your taste buds!
Did you know there’s a National Zucchini Day? Apparently, I missed it – oops! I need to do a better job of marking these fun, social-media-inspired food holidays on my calendar for next year. But honestly, it feels like my garden’s zucchini crop has already declared every day “Zucchini Day” at my house. I’ve been happily busy transforming these versatile veggies into everything from savory pancakes to delightful pizzas. And, of course, enchiladas!
The Inspiration Behind This One-Skillet Wonder
This isn’t just any enchilada dish; it’s a lazy, one-skillet Zucchini Enchilada Bake! Much like my popular 21 Day Fix One Skillet Lazy Zucchini Lasagna and my 21 Day Fix Lazy Butternut Squash Lasagna, this tasty dinner is intentionally low-carb, with tender zucchini ribbons cleverly replacing traditional corn tortillas. The inspiration for this dish came from an amazing recipe video that kept popping up on my Facebook feed, where thinly sliced zucchini was used as the “tortilla” in a chicken enchilada meal. It looked absolutely dreamy!
However, as much as I adore a beautifully plated dish, meticulously slicing and stuffing individual zucchini “tortillas” felt like a task for another lifetime – or at least another, less busy week. That’s why I decided to take the essence of that dreamy idea and transform it into something truly simple. By simply tossing all the incredible ingredients together in a single skillet, I discovered that this fuss-free version is still pretty dreamy, and infinitely more approachable for a busy weeknight. It delivers all the comforting flavors of your favorite Mexican dish without the added effort or carbs.
Why This Healthy Enchilada Alternative Will Become Your New Favorite
What’s not to love about this dish? It’s pure, cheesy, melty deliciousness, infused with just the right amount of homemade enchilada sauce. Each bite is so flavorful, it tricks your brain into thinking you’re indulging in something totally “off-plan,” when in reality, you’re enjoying a wholesome, healthy meal. This skillet enchilada is not only a fantastic way to enjoy a classic comfort food, but it also aligns perfectly with various healthy eating goals, including low-carb, 21 Day Fix, and Weight Watchers.
Choosing Your Protein: Ground Turkey, Chicken, or Beef?
I experimented with both ground turkey and diced chicken for this recipe. While diced chicken works, I found that ground turkey truly excelled. The texture was absolutely perfect, and it maintained its moisture beautifully. Diced chicken, especially when subjected to the high heat of a broiler for melting cheese, can sometimes dry out too quickly, compromising the overall experience.
That being said, you absolutely could use ground chicken or lean ground beef, and it would be incredibly delicious. The key is to brown the meat thoroughly to build a rich flavor base. And if you happen to have some pre-cooked shredded chicken on hand, feel free to give it a try! Just remember, the whole point of *my* version of this dish is ease, and I felt that pre-cooking and shredding chicken added an extra step that went against the “lazy” ethos. But for those who value convenience above all, any ground meat will deliver fantastic results. If you do use shredded chicken, let me know what you think!
The Secret to Our “Stupidly Easy” Homemade Enchilada Sauce
To further embrace the “lazy” theme, my homemade enchilada sauce is, well, stupidly easy to make. This isn’t just a one-hit wonder sauce; I’ve used it in several of my other popular recipes, including my 21 Day Fix Enchilada Beef Dip and my Pork Enchiladas Flatbread Pizza. I even have a fantastic soup recipe coming soon that features it! All you need are a can of plain tomato sauce and a few common pantry spices to whip up a rich, flavorful sauce that tastes like it simmered all day.
And here’s a little trick to make the sauce taste just a little “naughtier” and add a creamy, protein-packed boost: I incorporate cottage cheese and plain Greek yogurt directly into the enchilada sauce mixture before pouring it over the sautéed veggies and meat in the skillet. I promise you, you won’t taste either one of these additions individually. Instead, you’ll only experience an incredibly rich, cheesy, and satisfying enchilada flavor that feels wonderfully indulgent. This secret ingredient combo is a game-changer for adding depth and creaminess without heavy creams or extra guilt.
Effortless Assembly and Cooking for Maximum Flavor
The beauty of this Lazy Zucchini Enchilada Skillet lies in its straightforward preparation. We start by browning your chosen ground meat in a broiler-safe skillet, building a foundational layer of flavor. Then, diced red onion, minced garlic, and thinly sliced zucchini half-moons join the party, sautéing until they reach your desired tenderness – whether you prefer them with a slight crisp or super soft.
The magic truly happens when the homemade enchilada sauce, fortified with cottage cheese and Greek yogurt, is poured over the meat and vegetables. This creamy, spiced sauce coats every ingredient, ensuring a harmonious blend of flavors in every bite. A generous blanket of shredded sharp cheddar cheese goes on top, and a quick trip under the broiler transforms it into a bubbly, golden-brown crust of deliciousness. The entire process is designed to maximize flavor with minimal fuss, making it perfect for even the busiest evenings.
I mean… just look at this incredible dish. It’s so visually appealing and smells absolutely divine!
While you could certainly serve this amazing creation in a tortilla if you wished, I genuinely swear you won’t need it. This skillet meal is incredibly satisfying and filling all on its own. The substantial combination of lean protein, tender zucchini, and rich, cheesy sauce makes it a complete and fulfilling meal. In fact, I enjoyed it for lunch on the day I was testing the recipe, and I was surprisingly full for hours afterward – a rare occurrence for me!
Serving & Meal Prep Tips for Your Zucchini Enchilada Skillet
This Lazy Zucchini Enchilada Skillet is not only a fantastic dinner option but also makes for incredible leftovers. It’s an ideal candidate for meal prepping on Sunday to enjoy healthy, delicious lunches or quick dinners throughout the week. Simply store any remaining portions in airtight containers in the refrigerator for up to 3-4 days. When ready to reheat, you can use the microwave for a few minutes until warm, or gently warm it in a pan on the stovetop. If reheating in the oven, cover with foil to prevent drying out and bake at 350°F (175°C) until heated through.
To serve, a slotted spoon is helpful to drain any excess liquid that the zucchini might release during cooking – ensuring every bite is perfectly flavorful, not watery. Garnish generously with fresh cilantro for a pop of color and herbaceous freshness. For a complete meal, consider pairing it with a simple green salad, some sliced avocado, or even a side of cauliflower rice for an extra low-carb boost. And since we’re celebrating, why not whip up a skinny margarita to go along with it? After all, every delicious meal deserves a festive touch!
If you’re anything like me and currently swimming in zucchini, make sure to check out my roundup of the best 21 Day Fix zucchini recipes for even more inspiration!
Want to see this Zucchini Enchilada Skillet incorporated into a full meal plan? Check out this post for a complete meal plan and grocery list!
Lazy Zucchini Enchilada Skillet
Pin Recipe
Ingredients
For the Enchilada Sauce
- 8 oz tomato sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons chili powder or more to taste
For the skillet
- 2 teaspoons olive oil plus olive oil cooking spray
- 1 lb lean ground turkey chicken, or beef
- 1/4 diced red onion
- 3 cups zucchini sliced into thin half moons
- 2 cloves garlic minced
- 1 cup enchilada sauce see recipe above
- 1 cup cottage cheese I use the 2% one
- 3 tablespoons plain Greek yogurt
- 1 1/3 cup shredded sharp cheddar
- Garlic powder
- Salt and pepper
- Cilantro
Instructions
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Mix tomato sauce with spices to make the enchilada sauce. Set aside.
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In a broil safe skillet, spray with olive oil cooking spray, then add in 2 tsp olive oil. Brown ground meat on medium heat until cooked through. Add in garlic, sprinkle of salt, garlic powder, pepper, and 3 tablespoons of the enchilada sauce. Saute for an additional minute.
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Stir in onions and zucchini and cook over medium low heat until veggies are tender, but still fork crisp. If you like them softer, cook for a few more minutes until desired tenderness.
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Mix cottage cheese and Greek yogurt together with 1/4 teaspoon of salt. Add enchilada sauce. Pour sauce mixture into the skillet over veggies and meat. Cook for 3-4 minutes on medium-low heat, gently spreading the sauce mixture evenly in the pan.
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Top with shredded sharp cheddar cheese and place in broiler on high until cheese begins to melt and turn golden brown.
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Garnish with cilantro and use a slotted spoon to serve to help drain any excess liquid from the zucchini.
Video
Notes
WW: 7 points (per serving) [Calculated using low fat cottage cheese, low fat Greek yogurt, reduced fat cheddar, and 99% ground turkey]