Mexican Zucchini and Beef Enchilada Casserole (Corn‑Free)

Ingredients

• 500 g Ground beef
• 3 Zucchini
• 1 Onion, diced
• 2 Garlic cloves, minced
• 250 g Tomato sauce (unsweetened)
• 1 tsp Chili powder
• ½ tsp Cumin powder
• ½ tsp Paprika
• 1 tbsp Olive oil
• to taste Salt
• ¼ tsp Black pepper
• 1 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat oven to 190 °C (375 °F).

2. 2

   Slice zucchini lengthwise into thin ribbons using a mandoline.

3. 3

   Heat olive oil in a skillet; sauté onion and garlic until translucent.

4. 4

   Add ground beef, brown thoroughly, then stir in chili powder, cumin, paprika, salt, and pepper.

5. 5

   Pour in tomato sauce and simmer 10 minutes.

6. 6

   In a baking dish, layer zucchini ribbons, then beef mixture, repeat, ending with zucchini on top.

7. 7

   Cover with foil and bake 30 minutes; remove foil and bake another 5 minutes to brown the edges.

8. 8

   Garnish with cilantro before serving.