Description
Enjoy these delicious cheesy baked zucchini enchiladas that are easy to make and incredibly indulgent.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 2 cups shredded cheese (cheddar and mozzarella blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 jar (16 oz) enchilada sauce
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a skillet, heat olive oil and sauté the onion and garlic until softened.
- Add black beans, corn, cumin, and chili powder to the skillet; cook for 5 minutes.
- Mix in ricotta cheese and half the shredded cheese.
- Fill each zucchini boat with the mixture and place in a baking dish.
- Pour enchilada sauce over the zucchini boats and top with remaining shredded cheese.
- Bake for 25-30 minutes until zucchinis are tender.
Notes
- For extra spice, add jalapeños to the filling.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Cheesy Baked Zucchini Enchiladas, Comfort Food, Easy Recipes