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Zucchini Enchiladas

Posted by in Recipes on Dec 01, 2020 . .
2 tbsp Olive Cart Tuscan Herb EVO
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup frozen corn, no need to thaw
1/2 can black beans, drained/ rinsed
2-3 tsp Olive Cart Tex Mex Seasoning
2 tsp chili powder (optional)
2 tsp ground cumin
3 cups ground beef or shredded chicken
1/2 cup tomato salsa
1 cup red enchilada sauce, divided
1 cup shredded Mexican cheese, divided
3 medium zucchini's
Salt/ pepper to taste

1. Heat oil in a large skillet over medium heat. Add onion, garlic and cook for 3 to 4 minutes (or until soft).

2. Stir in corn, beans, Olive Cart Tex Mex seasoning, cumin and chili powder(optional). Then add the cooked ground beef or shredded chicken.

3. Remove skillet from heat and stir in salsa, 1/4 cup enchilada sauce, and 1/2 cup cheese. Season the mixture with salt and pepper to taste.

4. Preheat the oven to 375F. Line a sheet pan with parchment paper and set aside. If using aluminum foil, lightly spray with nonstick spray.

5. Trim the ends of zucchini and using a vegetable peeler peel zucchini into the ribbons. The first few are usually too skinny to use. You need a total of 42 zucchini ribbons.

6. On a cutting board layout three ribbons of zucchini slightly overlapping each other. Next add a generous amount of chicken/beef mixture and tightly roll up a zucchini. Transfer to sheet pan, seam down creating two rolls of seven in the middle of the sheet pan for a total of 14 rolls.

7. Spoon remaining enchilada sauce over zucchini enchiladas and top with remaining cheese.

8. Bake for 20-25 minutes or until cheese is melted and filling is hot . Before serving, let enchiladas rest for 5-10 minutes so the roles can absorb any moisture from the bottom of the pan.

9. Dig in and Enjoy!

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