ZUCCHINI ENCHILADA your new GO TO weeknight dinner meal! Gluten FREE | Vegetarian Mexican Food | 


Ingredients for 4 servings

2 cups (250 g) tofu, meat, shredded chicken, cooked

1 teaspoon salt

1 onion, diced

2 cups (200 g) shredded monterey jack cheese, divided

1 teaspoon garlic

Taco seasoning or (1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon pepper)

1 lime, juiced 1 cup (290 g)

red enchilada sauce

4 zucchinis

fresh cilantro, chopped, for ganish



Cut zucchini into 4 halves, take out the filling.

Sautee Onions, spices, garlic, add tofu or chicken Cook for 7 minutes Add veggies, corn or/and beans Add filling to zucchini cups Top with cheese Bake for 30 minutes approximately at 200F

Top with more cheese, sour cream and anything else you can think of!