ZUCCHINI RELLENO
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the scallions in the pot.
- Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.
- Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.
- Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.
- 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.
- 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
- Calories: 500
- Protein: 30g
- Carbohydrates: 66g
- Fat: 19g
- Cholesterol: 50mg
- Sodium: 153mg
- Fiber: 16g
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Monica Avina
[email protected]This is a great recipe for meal prep.
Kwanda Nameko
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Elenor Meyer
[email protected]I love the addition of cheese and breadcrumbs to the filling.
John Tony
[email protected]This recipe is a great way to use up all that extra zucchini from the garden.
Sylvester Kalizang'oma
[email protected]This recipe is easy to make and it's always a hit with my family.
Farhan Baloch
[email protected]I'm always looking for new ways to cook zucchini, and this recipe is a great one.
Waqas Jutt
[email protected]This is a great recipe for meal prep.
Triple'M TV
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Janier Elgharabawy
[email protected]I love the addition of cheese and breadcrumbs to the filling. It gives the dish a nice crispy texture.
nyasha matsambira
[email protected]This recipe is a great way to use up all that extra zucchini from the garden.
Colton Thomas
[email protected]I'm always looking for new ways to cook zucchini, and this recipe is a great one. It's easy to make and it's always a hit with my family.
Md Ajijul
[email protected]This is a great recipe for meal prep. You can make a big batch of the filling ahead of time and then stuff the zucchini just before you're ready to bake it.
Akhona Mavuso
[email protected]I love that this recipe is so versatile. You can use any type of ground meat or vegetables that you like. I've even made it with leftover chicken or tofu.
rhovz bham
[email protected]This recipe is a great way to get your kids to eat their vegetables. The zucchini is hidden inside the filling, so they don't even realize they're eating it.
Anderson Nkhoma
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The zucchini is always tender and flavorful, and the filling is always delicious.
Bipika Thapa
[email protected]This is one of my favorite recipes to make in the summer when zucchini is in season. It's a great way to use up all that extra zucchini and it's always a hit with my guests.
Deborah Olubiyi
[email protected]I made this recipe for dinner last night and my family loved it! The zucchini was perfectly cooked and the filling was flavorful and cheesy. Even my picky kids ate it up.
kpalap torbari
[email protected]This stuffed zucchini recipe is a delicious and easy way to enjoy this summer vegetable. The zucchini is tender and flavorful, and the filling is savory and satisfying. I especially love the addition of cheese and breadcrumbs, which give the dish a n