Today's meatless experiment was a goody, but I'm not sure I'm in love with it enough to make it again. I'm recovering from truffle ravioli and rack of lamb from the Wildflower Grill and figured this dish would be a tasty chub reducing aid. It was also meant as a pre-soccer snack.
Try this bad boy yourself and let me know what you think.
Cheesy Zucchini Enchiladas
Adapted from http://www.skinnytaste.com
Servings: 4
- cooking spray
- 1 t olive oil
- 2 cloves garlic, crushed
- 2 medium green onions, chopped
- 1/4 cup cilantro, chopped
- 2 medium zucchinis, grated
- kosher salt and fresh ground pepper
- 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
- 4 large whole wheat tortilla shells
- chopped green onions
- chopped cilantro
Enchilada sauce:
- 1 garlic cloves, minced
- 1 dried chili, ground
- 1 cups tomato sauce
- 1/4 tsp chipotle chili powder (to taste)
- 1/4 tsp ground cumin
- 1/2 cup fat free vegetable broth
- kosher salt and fresh pepper to taste
For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add the ground chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese; mix well.
Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve with chopped cilantro green onions, and sour cream.
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