Description
These Cheesy Baked Zucchini Enchiladas offer a deliciously easy twist on the classic dish.
Ingredients
Scale
- 4 medium zucchini
- 2 cups shredded cheese
- 1 can black beans, drained
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the zucchini in half lengthwise and scoop out the seeds.
- In a bowl, mix the shredded cheese, black beans, corn, enchilada sauce, and spices.
- Stuff each zucchini half with the mixture.
- Place the filled zucchinis in a baking dish and pour additional enchilada sauce on top.
- Bake for 25-30 minutes until the zucchini is tender.
Notes
- For added flavor, garnish with cilantro or avocado.
- Vegetarian friendly and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Cheesy Baked Zucchini Enchiladas, zucchini, vegetarian, easy recipe