Serves 4 | Total Cook Time: 45 minutes
Avocado oil
1 red onion, minced
1 jalapeno, minced
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne
2 cups store-bought enchilada sauce (or taco sauce), divided
1/4 cup Greek yogurt (or sour cream)
1.5 cups shredded pepper jack cheese, divided
1 tablespoon fresh parsley (or cilantro)
4 large zucchinis
Garnishes: Avocado, lime, hot sauce, Greek yogurt (or sour cream)