Another crazy week calls for another sheet pan Zucchini-wrapped beef enchiladas! This recipe was inspired by everylastbite1’s recipe for zucchini-wrapped chicken enchiladas. I ed the recipe pretty closely except for a few tweaks: 1) I used 1 lb of seasoned ground beef instead of 3 cups shredded chicken because I’m already having chicken this week and wanted to switch up my protein. 2) I used 28oz of crushed (not diced) tomatoes and did not add the chicken broth to the sauce because I wanted it THICK and 3) I did some extra liquid “damage control” by placing my zucchini slices on paper towels, sprinkled them with salt, and dabbed away the extra moisture after about 15 minutes with a dry paper towel. Anytime you cook with zucchini you’re going to have lots of excess liquid. Another tip for reducing the extra is to mix the sauce into your meat in a strainer (be it chicken or beef) so all of the excess water drains away. Can’t wait to spoon these out with a slotted spoon, top them with fresh avocado and savor throughout the week!