Zucchini Enchilada Bake

Zucchini Enchilada Bake

Servings: 6 Servings

Heart Smart Gluten Free Soy Free
Recipe Directions
Nutrition Information


Enchilada Sauce:

2 teaspoons olive oil

1 small white onion, finely diced

3 cloves garlic, minced

2 1/2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1/4 teaspoon salt

1 - 15 oz can tomato sauce

2 tablespoons tomato paste

1/2 cup water (or broth of choice)

1/2 teaspoon apple cider vinegar

Salt and pepper, to taste

For the casserole:

3-4 large zucchini, cut lengthwise into 1/8" thick slices

2 cups shredded, cooked chicken breast (about 1 pound chicken breast)

1 small white onion, diced

1 medium red bell pepper, chopped

1 cup fresh or frozen sweet corn

1 cup refried beans (I like black bean)

1 1/2 cups GO VEGGIE Lactose Free Cheddar Shreds


Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary. Makes about 2 cups.

Preheat oven to 350 degrees F.

Add 1/2 cup enchilada sauce to the bottom of a 9x9 inch pan coated with nonstick cooking spray. Place zucchini slices evenly over sauce to cover and create a single layer. Next spread half of the refried beans (you may need to warm them to help spread), half of the shredded chicken, half of the corn, and 1/2 cup cheese. Repeat layers again, starting with half of the enchilada sauce, zucchini slices, refried beans, chicken, corn and 1/2 cup cheese. Top with any remaining enchilada sauce, then finishing with 1/2 cup cheese. Bake for 30 minutes covered with foil, then remove cover and bake another 10-15 minutes. Top with jalapenos, cilantro, greek yogurt and hot sauce, if desired!

Recipe by: Ambitious Kitchen