Step 1: Prepare the Zucchini

1. Preheat your oven to 350°F (175°C).
2. Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick). A mandoline works wonders for this!
3. Lay the strips on a clean towel and sprinkle with a little salt. Let them sit for about 10 minutes to draw out moisture, then pat dry. This helps keep the enchiladas from getting soggy.

Step 2: Cook the Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent.
2. Stir in the minced garlic and cook for an additional minute, just until fragrant.
3. Add the ground meat to the skillet. Cook until browned, breaking it apart with a wooden spoon. Season with cumin, chili powder, salt, and pepper. Remove from heat.

Step 3: Assemble the Enchiladas

1. Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
2. Take a zucchini strip and place a spoonful of the meat mixture at one end. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining strips and filling.
3. Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

Step 4: Bake

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Step 5: Serve

1. Let the enchiladas cool for a few minutes before serving. Top with sour cream, chopped cilantro, and sliced jalapeños if desired.