Zucchini Relleno
Modeled after chile rellenos, the cheese-stuffed, deep-fried Mexican-restaurant-staple green chiles I adore so much, this lighter, healthier version is almost as much fun to eat. I like to use a mixture of mozzarella and Spanish Manchego cheeses, but you should use what you like. Often, I’ll use soy cheese substitutes instead of real cheeses to make this a nondairy dinner that’s lower in saturated fats and easier to digest.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the scallions in the pot.
Step 4
Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.
Step 5
Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.
Step 6
Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.
Step 7
Spray each side of the tortillas with olive oil. Cut the tortillas in half and roll each half separately. Position the rolled tortilla halves on top of the other ingredients in the pot. Spray well with olive oil.
Step 8
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 500
Step 10
Protein: 30g
Step 11
Carbohydrates: 66g
Step 12
Fat: 19g
Step 13
Cholesterol: 50mg
Step 14
Sodium: 153mg
Step 15
Fiber: 16g
