Swap zucchini for tortillas in this gluten- free twist on colorful enchiladas bursting with summer’s best flavors. Serve with rice and refried beans.
4 large zucchini
2 ears corn, kernels off cob
2 tomatoes, diced
1 red pepper, diced
1 jalepeno pepper, diced small (optional)
3 cloves garlic
1 small onion
2 Tbsp olive oil
1 Tbsp cumin
1 tsp chile powder
3 cups enchilada sauce
1 cup cheddar cheese, shredded
salt and pepper to taste
Preheat the oven to 375 degrees
Cut the ends off the zucchini and cut into wide pliable strips with a vegetable peeler.
In a skillet, heat the oil and sauté the onions, garlic and peppers until softened. Add the corn, tomatoes, cumin and chile powder. Cook for five minutes. Salt and pepper.
Spread 1 cup of enchilada sauce in the bottom of a 9 x 13 casserole dish.
Place a small spoon of filling on end of each zucchini strip and roll it up, filling the pan with the rolls flat sides up.
Spoon remaining enchilada sauce over the zucchini and sprinkle on shredded cheese.
Bake for 25 minutes.