Ep. special [mexican] – enchiladas with zucchini

If we had the version with tortillas, I found another recipe, inspired by Pinterest.

Although you probably think that we fill tortillas with zucchini or squash, well, you were wrong. :)) In fact the slices of zucchini will be filled with chicken, in the version with meat. But you can be creative and have a vegan version, with vegetable filling (I would put carrots, peppers for example, but you can combine mushrooms or other things) or vegetarian (I have no idea, improvise: D).

2 zucchini – you can find some that are not just pips, because you will not be able to use that part – I tried, it did not come out.

Wash thoroughly, cut the tail, then slice it with an alien. 😀 In length, from one end to the other. Three pieces will be used, overlaid and with little space between them.

Stuffing: onion, garlic, minced boiled meat, cumin, salt, pepper, chili, oil. Saute them until the meat is almost done and there is no more juice.

Put a small amount on the slices of zucchini, roll, put in a jena bowl. Or what you use in general.

In this version, grate some mozzarella or cheese on top and add tomato sauce.

Bake at the right heat for about half an hour, until the cheese has melted and is golden in color. Try not to burn vegetables! 🙂

In all honesty, I was expecting another disaster to come out, because zucchini are softening… but what am I not destroying for this blog… :)))))

But, no, it turned out so good that I’ll do it again another time. 😛 (Small) disaster to be, lucky to be. :))))))

See all the kitchen disasters here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

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