The Whole (Zucchini) Enchilada

So everybody (including recipe bloggers) knows that nobody cares about the blog part of the recipe post. So I’m gonna give you the recipe up front.

But before I do, just remember who I am and consider if you really want to take any cooking advice from me (especially because it’s just Pinterest advice but worse).

So my ingredients:

  • 2 zucchinis that have been in my fridge for over two weeks because I bought them back when I thought I was going to start being healthy. They looked and tasted fine, still. A little beaten around the outside, but they always say it’s the inside that counts. Also I really only used the good parts of them because you can’t realistically use all of them?
  • Four of those little pepper things. I buy bell peppers in the bags with just a bunch of tiny ones because (I think) you get a lot more bang for your buck that way and I might be the cheapest person you ever meet… until it comes to food. Anyway just use as much bell pepper as you want.
  • Part of my mom’s red onion. Maybe like… not even a full fourth. Do what the heart tells you with this one.
  • A shredded chicken breast. I actually don’t know what part of the chicken I buy but I think they’re just breasts but cut into smaller sections? Anyway I used two of those, but you get the point.
  • A can of enchilada sauce. The little can, because once again, cheap.
  • Shredded mozzarella cheese.

Step one: chop vegetables and fry (sautee?) them on a stove.

Step two: Use peeler to peel zucchini. You gotta peel a bit before you get the good slices.

Step three: Add shredded chicken breast to vegetables and add half the can of enchilada sauce.

Step four: Lay out strips of zucchini slightly overlapping each other and put some of the meet and vegetables in it and roll it up

Step five: Put em in a dish. I like to use aluminum foil because I hate washing dishes. Protip: use the spatula to transfer them into the dish from the rolling plate or wherever you roll them.

Step six: dump the rest of the can of enchilada sauce on top of all the roll ups and sprinkle some cheese

Step seven: whoops I forgot to tell you to preheat the oven but it should be at 350* and just put em in until it feels right. It should start feeling right after about 20 minutes when the cheese is melted and nice.

You will notice that I do not have a final photo of them out of the oven. That is because I have a one-track mind when my food comes out of the oven, and it’s never “let’s take a picture of it.”

There are ample recipes that get fancy with garlic and spices and cilantro and that would probably taste really good, but I am anything but a patient rule follower when it comes to food. Though I could stand to change my ways…

So my analysis:

I thought they were pretty good for being something healthy that I made without even following a real recipe. Usually when I wing it, it’s not great. But I only missed the tortilla a little bit and it wasn’t because it didn’t taste good without the tortilla, it’s just that I really, really love tortillas.

I didn’t make this recipe because I’m trying to be keto or be on some crazy diet. Carbs are kind of my best friend. But I’m trying to be more inclusive of vegetables in my life and I saw a recipe for this and decided to test it out. In fact, after I ate these, I went to a church activity and ate eight cookies. I’m not proud, but it’s the truth.

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