Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Add olive oil and flour to a small saucepan. Stir and cook for one minute. Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.
Meanwhile, cook the vegetables in olive oil over medium heat for 5-7 minutes. Set aside. Add beef to pan and cook until no longer pink, about 4-5 minutes. Return the vegetables to the pan.
Add the enchilada sauce to the mixture and stir to combine.
Cut the zucchini in half lengthwise and scoop out the seeds from the centre using a large spoon to create a trench. Place the zucchinis on the prepared baking sheet.
Fill the centre of each zucchini with beef and vegetable mixture. Top evenly with shredded cheese.
Bake in oven for 20 minutes. Serve with desired toppings.