How to make
In a pan on the stove, fry the minced meat with the finely chopped onion and pressed garlic, until a golden brown color is obtained.
Add the cumin, salt, black pepper, chilli and half the tomato sauce and then boil for a few more minutes.
Cut the zucchini lengthwise into thin strips (up to 2 mm thick). Fold 3 strips of zucchini side by side (so they overlap a bit at the edges), then add a spoonful or two of the filling on top and roll it up (as you would do with real enchiladas).
That way put all the zucchini in a greased heat resistant dish. Spread with the rest of the tomato sauce.
Sprinkle with the grated cheddar and Monterey Jack cheeses.
Bake the zucchini enchiladas for 20-30 minutes at 360°F (180°C).
Spread with sour cream and sprinkle with parsley.
Serve the zucchini enchiladas while they're warm.
