Zucchilattas
Zucchilattas are a healthy, low-carb twist on traditional enchiladas, using zucchini instead of tortillas. This flavorful vegetarian recipe is packed with nutrients, featuring tender zucchini, savory tomato sauce, and melted cheese. Perfect for a light dinner or a vegetarian meal, zucchilattas are easy to make and offer a fresh, satisfying alternative to the classic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 medium zucchini, thinly sliced into rounds
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 1/2 cups shredded cheese (cheddar or a blend of your choice)
- 1/2 cup sour cream (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the sliced zucchini to the skillet and cook for 5-7 minutes, until slightly tender.
- In a separate bowl, combine the tomato sauce, green chilies, cumin, chili powder, garlic powder, salt, and pepper.
- Pour the sauce mixture over the zucchini and onion. Stir to combine.
- Transfer the mixture to a baking dish and sprinkle the shredded cheese over the top.
- Bake for 15-20 minutes or until the cheese is bubbly and golden brown.
- Serve with sour cream and garnish with fresh cilantro, if desired.
Notes
- Spice it up: Add diced jalapeños to the sauce or sprinkle red pepper flakes for extra heat.
- Vegan option: Substitute cheese with dairy-free alternatives and use plant-based sour cream.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://recipesbyjanet.com/zucchilattas/
