Description
A recipe for baked enchiladas using thinly sliced zucchini instead of tortillas.
Ingredients
Scale
- 3 medium zucchini
- 1 tablespoon olive oil
- 1 cup shredded cooked chicken or beans
- 1 cup enchilada sauce (red or green)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You may need a mandoline for uniform slices.
- Lightly brush the zucchini strips with olive oil.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Place a spoonful of filling (chicken or beans) near one end of a zucchini strip. Sprinkle with a small amount of onion.
- Roll the zucchini strip tightly around the filling. Place seam-side down in the baking dish. Repeat until all filling is used.
- Pour the remaining enchilada sauce over the rolled zucchini.
- Sprinkle the top evenly with shredded cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Garnish with fresh cilantro before serving.
Notes
- If your zucchini strips tear easily, you can briefly blanch them in boiling water for 30 seconds to make them more pliable before rolling.
- Use black beans instead of chicken for a vegetarian option.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 20
- Cholesterol: 60
Keywords: zucchini enchiladas, low carb, gluten free, chicken, vegetarian option, baked