Zucchini Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Enchilada Sauce (Old El Paso Mild) (by ABSTRACTBUG) 16 oz Ground Beef, Simply Nature organic grassfed (by CHERRIET) 2 serving Onions, yellow, raw 1 oz. 4 pepper Jalapeno Peppers 1 cup, strips Green Peppers (bell peppers) 2 clove Garlic 2 tbsp Cento Tomato Paste (by PSYMONETTA) 2 cup, sliced Zucchini 2 oz Mozzarella Cheese, part skim milk
-Saute ground beef, chopped onions, green peppers, jalapenos and whatever Mexican spices you like (I used chipotle chili pepper, cumin, coriander, cayenne, and oregano) until well cooked (veggies should be soft.
-Slice two zucchini LENGTHWISE on the thinnest setting of your mandoline...lay three of these strips side by side with the edges on strip two and three staggered over the one before it.
-Add 1/3 cup of the beef filling and ROLL ROLL ROLL...place these in a very lightly oiled rectangular baker...pour the enchilada sauce over top and sprinkle with the shredded mozzarella
-Bake in a 375 degree (F) oven for 30-40 minutes depending on desired doneness.
Serving Size: one pan is FOUR HUNGRY servings
Number of Servings: 1
Recipe submitted by SparkPeople user URBANEEZER.
-Slice two zucchini LENGTHWISE on the thinnest setting of your mandoline...lay three of these strips side by side with the edges on strip two and three staggered over the one before it.
-Add 1/3 cup of the beef filling and ROLL ROLL ROLL...place these in a very lightly oiled rectangular baker...pour the enchilada sauce over top and sprinkle with the shredded mozzarella
-Bake in a 375 degree (F) oven for 30-40 minutes depending on desired doneness.
Serving Size: one pan is FOUR HUNGRY servings
Number of Servings: 1
Recipe submitted by SparkPeople user URBANEEZER.
Nutritional Info Amount Per Serving
- Calories: 1,357.2
- Total Fat: 78.1 g
- Cholesterol: 312.9 mg
- Sodium: 2,006.3 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 11.4 g
- Protein: 104.0 g
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