ZUCCHINI RELLENO

Zucchini Relleno image

Yield serves 2

Number Of Ingredients 12

Olive oil spray
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch slices
Sea salt
1 tablespoon chopped fresh cilantro, optional
1/2 medium yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
4 to 8 ounces mozzarella or other cheese, grated
One 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano)
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 corn or whole wheat tortillas

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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