Add the butter, garlic and green pepper and saute for 5 minutes.
Add the zucchini, salt and pepper and continue to cook for 3 minutes.
Add the cauliflower rice and continue to cook, whilst stirring for 5 minutes.
Add the Low Carb Pork Carnitas and lime juice and stir well before adding the Low Carb Enchilada Sauce. Bring the pan to a simmer and continue to cook for 5 minutes.
Sprinkle the cilantro and cheese over the casserole. Remove from the stove top and broil until the cheese had melted.
Garnish with the diced tomato and sliced scallions and serve.