Zucchini season is upon us, so here is a Mexican-inspired dish packed with flavor, nutrition, and protein to highlight this delicious vegetable. Instead of using tortillas, we use strips of zucchini to wrap the enchilada filling. Zucchinis lowers blood sugar levels improve digestion and contribute to heart health. This low-carb dish will still more than satisfy the craving while keeping things a bit lighter. You honestly won’t even miss the tortillas!
1 cup thinly sliced shallot
4 cups protein of choice (We used shredded king oyster mushrooms, and highly recommend it!)
¼ cup diced tomato
1 tsp paprika
1 tsp thyme or oregano
1 tsp cumin
¼ cup vegetable broth
1 tsp minced parsley
1 tsp minced cilantro
Salt and pepper to taste
4 oz cheese of choice
1 tbsp Armarillo sauce
2 medium-sized zucchini (Could sub in a tortilla if desired)
Preparing the filling:
1. Over medium heat, saute the shallots for about 5-7 minutes then add in your tomatoes and spices and let cook for another 5 minutes.
2. Add in your protein of choice with the vegetable broth and let simmer.
3. Once the protein is cooked, add in your parsley, cilantro, and salt & pepper.
4. Remove the mixture from the heat and let cool.
5. Once cooled, add in your cheese and Amarillo sauce. Add more sauce until you get your desired heat level.
Preparing the zucchini:
1. Use a mandoline or a Y-shaped vegetable peeler to create thin, wide strips of zucchini.
2. Stack 8 slices while slightly overlapping one another, then place the filling towards one end and tuck and roll. Another option is to place the filling in the center of the zucchini and use a spatula to fold each side over the mixture. Find which method works better for you!
3. Add the enchiladas to a baking dish, drizzle with a bit of oil, and bake at 400 for 15-20 minutes.
4. Once they are ready, drizzle with the Jala Pepa crema and add your garnishes of choice.
****See Jala Pepa Crema recipe