Zucchini Enchiladas Recipe By Tasty

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

Steps:

• In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
• With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
• Preheat the oven to 400˚F (200˚C).
• Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
• Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
• Transfer to a plate and sprinkle with cilantro.
• Serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
• Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
• Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
• Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

Steps:

• Cut pepper lengthwise in half; remove stems and seeds. Place pepper on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes. Reduce oven setting to 350°., Peel off and discard charred skin; finely chop pepper and place in a large bowl. Add chicken, 1 cup pepper jack cheese, cream cheese, green onion and pepper sauce. In a small bowl combine enchilada sauce and tomato paste, set aside. , Slice zucchini lengthwise into 32 1/8-in.-thick slices. Place zucchini slices in an ungreased 13x9 microwave-safe dish. Cover and microwave on high for 2 minutes or until crisp-tender; drain well on paper towels and set aside., Spread half of the sauce mixture into a 13x9 baking dish; set aside. Layer 4 slices of zucchini, slightly overlapping. Place 1/3 cup of chicken mixture off center on top. Roll up zucchini starting with the short side, and place into the prepared dish, seam side down. Repeat with remaining ingredients. Top with remaining sauce and cheese., Bake, uncovered, until heated through, 35-40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
• Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
• Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut zucchini in half and hollow out the centers
• Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
• On a cutting board, season the chicken breast with salt, pepper, and chili powder.
• Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
• Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
• Add the chicken to a bowl with the salsa and stir to combine.
• Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
• Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
• Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
• Enjoy!