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
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!