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Zucchini with Lime
This is one of my favorite go-to dishes. Just as great grilled or sautéed in some olive oil, nice long strips of zucchini get a kick from the pepper and some lip-smacking zest from the lime juice.
- 2 zucchinis, cut lengthwise into thin strips (about a centimeter)
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- Juice of 1 lime
- Salt, to taste
Heat the grill or large sauté pan. Toss the zucchinis with olive oil and pepper.
When cooked through, toss with the fresh lime juice and season with salt. This tastes best when left to marinate in the lime juice for a couple minutes.
38 Life-Changing Zucchini Recipes for Paleo Followers
Zucchini is such a versatile vegetable. You can put it in salads or put it in muffins. You can put it in a breakfast hash with bacon, or you can put it in chocolate pudding. I don’t know very many other ingredients that can do that! These zucchini recipes range from baked goods to dinner dishes, and of course, they include the ever-popular zucchini pasta varieties. You’re sure to find a handful that your family will enjoy—keep them around once summer comes and you’ve got garden zucchini coming out of your ears.
1. Zpaghetti With Pesto Meatballs
This meal is the perfect intro to zucchini pasta, seeing that it’s a good replica of the traditional spaghetti and meatballs. You’ll make homemade meatballs with ground beef and seasonings like garlic and parsley, and serve them over a bed of delicious spiralized zucchini.
2. Zucchini Oatless Oatmeal
If you’re not an eggs-and-bacon-on-a-Tuesday kind of breakfast eater, you can’t go wrong with this vegetable breakfast disguises to look like and taste like a creamy, sweet, forbidden bowl of grains. It’s made with zucchini, applesauce, cinnamon, almond milk, and egg whites. And it’s totally oat-free! A healthy breakfast you don’t have to feel guilty about.
3. Chocolate Chip Zucchini Muffins
Finally, the classic chocolate chip zucchini muffins. These are made with blanched almond flour, coconut flour, tapioca starch, cinnamon, nutmeg, almond milk, vanilla, shredded zucchini, and mini chocolate chips. They’re sweetened with a granulated sweetener of your choice—coconut sugar would work.
4. Paleo Zucchini Breakfast Cookies
Yes, more zucchini for breakfast! These cookies, while they are sweet, can provide a morning boost of protein to your family. They’re made with almond and coconut flours, cinnamon, zucchini, coconut oil, almond butter, coconut sugar, eggs, and chocolate chips.
5. Zoodles and Marinara
Let’s keep it simple this time. These easy zoodles are topped with marinara sauce, extra virgin olive oil, fresh basil leaves, sea salt, and ground black pepper. They come together as an easy meal in about half an hour, and they don’t make a big mess to make.
6. Breakfast Hash
This zucchini breakfast is a hearty hash made with butternut squash, onion, zucchini, red pepper, mushrooms, paprika, spinach, extra lean ground pork, black pepper, ground sage, and ghee or the cooking oil of your choice. Super savory and serves a crowd, and while it is a breakfast hash, it could work for lunch or dinner, too.
7. Coconut Salsmon Zucchini Noodles
These noodles are in a rich and delicious coconut sauce made with coconut milk reduction and lemon , turmeric, butter, dried chili, and paprika. The salmon is tender and perfect and the zoodles are the perfect low-carb way to complete the meal.
8. Ginger and Turmeric Meatballs
For unique veggie-and-meat balls with a flavor unlike any you’ve had before, try these ginger and turmeric meatballs. They’re made with ground beef, carrot, zucchini, onion, egg, sea salt, ground turmeric, ginger, and fresh chopped cilantro.
9. Quick and Easy Pesto Zoodles
Maybe pesto is more your thing. Maybe you want pesto zoodles! Try this easy recipe with zucchini, fresh basil, olive oil pine nuts, garlic, kosher salt, ground pepper, and cherry tomatoes. You can replace the cheeses with nutritional yeast (I wouldn’t use more than _ cup total).
10. Chicken Zucchini Noodle Ramen
This delicious homemade ramen is easy and customizable. The broth is made with homemade chicken stock, garlic, ginger, coconut aminos, sea salt, and cremini mushrooms for a rich umami flavor, and it’s filled with zucchini noodles, greens, chicken, and more.
11. Zucchini Noodles With Portobello Bolognese
While paleo eaters are typically lovers of anything meaty, a good veggie-based Bolognese sauce is also healthy and delicious, and good to have around This one is made with Portobello mushrooms caps, carrot, celery, onion, garlic, and more, and it’s served over fresh spiralized zucchini.
12. Singapore Style Courgette Stir Fry
With earthy flavors of curry and turmeric, along with delicious bacon, spring onions, chicken, chili, and shrimp, this stir fry will become one of your new favorite meals. It’s a great way to get in veggies like carrots, onions, and zucchini along with delicious and healthy proteins.
13. Healthy Pulled Pork Soup
This soup has it all: zucchini, kale, tomatoes, olive oil, fresh cracked pepper, and delicious homemade pulled pork. There are even a few recipes suggested that you can use for the pulled pork, and you can really alter the flavor of your soup that way. So yummy!
14. Best Turkey Burgers Ever
These turkey burgers are made with zucchini, egg, fresh mint and cilantro, garlic, green pepper, green onions, and seasonings such as cumin, cayenne, and pepper. They’re bound with almond flour and served with an awesome sauce, which you can make by replacing both dairy ingredients with coconut yogurt.
15. Smoked Paprika, Ground Turkey, and Veggie Casserole
Featuring ground turkey, bell peppers, eggplant, and zucchini, this smoked paprika casserole is like a way better (and healthier) version of lasagna. It’s seasoned with white onion, garlic, oregano, sweet paprika, basil, ground black pepper, and sea salt, and it’s easy to make.
16. Grain Free Double Dark Chocolate Zucchini Muffins
Of course, once you’re sick of zoodles, you have to make these muffins with almond flour, local honey, chocolate chips, and cacao powder. They’re dark, rich, and sweet, but still healthy because they’re only modestly sweetened, and totally packed with veggie goodness.
17. Zucchini Noodle Ramen Soup
This take on ramen is different from the last, with bok choy, garlic, ginger, soft boiled egg, and more. You’ll need to make a few adjustments, like using coconut aminos instead of soy sauce, and replacing the crispy tofu with cubed grilled chicken.
Photo: The Organic Dietitian
18. Salmon Dill Zoodle Pasta
This take on ramen is different from the last, with bok choy, garlic, ginger, soft boiled egg, and more. You’ll need to make a few adjustments, like using coconut aminos instead of soy sauce, and replacing the crispy tofu with cubed grilled chicken.
19. Zucchini Noodles With Everything Pesto
Yes, please! This pesto has everything you could ever want in pesto, including basil, pine nuts, garlic, scallions, and lime juice, and it’s served with cooked zucchini noodles and a crispy, golden fried egg made with ghee, black pepper, and flaky sea salt.
20. Raw Power Zucchini Pasta With Hemp Seed Alfredo
This rainbow bowl is beautiful, delicious, and vegan to boot, so you can serve it to vegan friends. It’s made with zucchini noodles, red bell pepper, baby spinach, lemon, fresh basil, sea salt, black pepper, and a homemade hemp seed alfredo sauce, recipe included.
21. Ground Beef Over Zoodles
Let’s go back to basics with this one. You don’t need to be fancy to be healthy, flavorful, and irresistibly aromatic. This dish is made with grass-fed lean ground beef, onion, garlic, jalapenos, onion powder, smoked paprika, ground coriander, oregano, bone broth, and more.
22. Low Carb Turkey Soup With Zucchini Noodles
Instead of a chicken soup, maybe try this delicious turkey version with onion, celery, carrots, thyme, poultry seasoning, homemade stock or broth, zucchini, and diced turkey. The zucchini—you guessed it—is spiralized into noodles for this pasta-free recipe.
23. Zucchini Noodles With Kale Mint Almond Pesto
One of the best things about pesto is that you can customize the flavor by what you make it out of. Any greens, nuts, and herbs will work! This one is made with kale, mint, almonds, garlic, olive oil, and lemon juice, and it’s served over zucchini with cherry tomatoes.
24. Beef Stir Fry With Zoodles
If you’re looking for something heartier like beef, this stir fry is just the ticket. You’ll need coconut oil, beef fillet, carrots, broccoli, and zucchini. The silky sauce is made from coconut aminos, coconut sugar, ground ginger, garlic, sea salt, and chili flakes. So flavorful!
25. Raw Pad Thai With Spicy Almond Sauce
I can’t decide which part of this recipe I like better: the pad Thai, or the spicy almond sauce! Both are delicious and together, they create a heavenly dish with almond butter, lime juice, tamarind paste, ginger, sriracha, garlic, red cabbage, broccoli, scallions, zucchini, and more.
Photo: The Little Green Spoon
26. Courgetti and Meatballs
Here’s another traditional spaghetti and meatballs made with zucchini. This one has a homemade sauce of olive oil, garlic, red pepper flakes, oregano, chopped tomatoes, and bay leaves, along with pork and beef meatballs with ground almonds, garlic, and herbs.
27. Chocolate Zucchini Bread
Double chocolate! With chocolate chips or flakes. This bread is the best, with cocoa powder, coconut flakes, roasted pecans, coconut sugar, cinnamon, coconut butter, and grated zucchini. The base is ground almonds or almond flour, and I want to eat this bread right now.
28. Vegetable and Sausage Frittata
Ah, frittata. The perfect package of veggies, meats, proteins, and healthy fats. This one is made with coconut oil, carrots, zucchini, red pepper, browned breakfast sausage, eggs, salt, and black pepper. It’s perfect for any meal of the day, and freezes well.
29. Zucchini Hummus
It may sounds unbelievable that you could replace chickpeas with zucchini and have this recipe work—they are such different ingredients! But this hummus works, and it’s delicious with avocado, tahini, fresh lemon juice, olive oil, fresh ginger, garlic, salt, and cayenne if you like heat.
Photo: Delicious Meets Healthy
30. Stuffed Zucchini Boats With Garlic Sauce
Garlic Sauce? Yes, please. These boats are stuffed with ground beef, onion, carrots, tomato, cumin, and oregano, along with a silky garlic sauce made with coconut yogurt (instead of dairy yogurt), mayonnaise, garlic, and chopped dill. Replace the rice with extra beef.
31. Chocolate Chip Raspberry Zucchini Muffins
Made with coconut flour, topped with gooey cooked raspberries, and studded with chocolate chips, these muffins are the ideal sweet snack with just a smaller amount of maple syrup as the sweetener. Cinnamon, almond extract, and vanilla flavor the muffins, which harbor healthy zucchini.
32. Chocolate Zucchini Breakfast Pudding
Now we’re getting wild. This is pudding for breakfast, and it has zucchini in it. But it’s so delicious! You’ll need a banana, almond milk, walnuts, avocado, raw cacao, dates, and either cinnamon or mesquite powder for extra delicious flavoring. Top with your favorite toppings.
33. Zu-Creamy Italian Dressing
This Italian dressing is creamy without any dairy. I know what you’re thinking—it has coconut milk, right? Nope! There’s not a trace of coconut flavor in this dressing, because zucchini is the secret ingredient that makes it creamy (and green). Unique and tasty!
34. Raspberry Almond Butter Chocolate Chip Zucchini Brownies
While we’re on a zucchini dessert roll, let’s talk about these brownies. They’re deliciously fudgy with raspberries and chocolate chips, and they’re rich with almond butter and maple syrup. If you can’t find a raspberry jam made without sugar, use raspberry puree.
35. Low-Carb Crispy Zucchini Chips
These yummy zucchini chips are made in your dehydrator with sliced zucchini, olive oil, sea salt, garlic powder, onion powder, Italian seasoning, lemon juice, ground black pepper, crushed red pepper, and if you like things extra spicy, some habanero seasoning.
36. Bacon Zucchini Mushroom Stir Fry
This stir fry is a unique combination of ingredients to form a meal that’s perfectly balanced for breakfast, lunch, or dinner with protein, veggies, and the amazing flavor of bacon. The mushrooms add a deep, earthy umami flavor to this stir fry that you’ll love.
37. Paleo Zucchini Bread
For a simple zucchini bread that’s tasty and good enough for breakfast, try this one. It’s made with almond, tapioca, and coconut flours, vanilla, coconut milk, maple syrup, ground cinnamon, and an optional lemon-coconut glaze that looks simply divine.
38. Shrimp Stuffed Zucchini Boats
Here’s another yummy zucchini boat recipe—this time with shrimp! You’ll need zucchini, shrimp, carrots, celery, fresh parsley, oregano, basil, garlic, and sunflower oil. These are made in about half an hour, making them an ideal healthy weeknight meal.
Keto Zucchini Boats – Low Carb Dinner
These fresh zucchini boats are stuffed with ground beef, topped with cheese and they make an amazing low-carb and gluten-free meal. This is a healthy dinner recipe that all of your family is going to love!
In the past few weeks, I haven’t posted so much… that’s because of my full-time job. I’ve had a lot of work that has kept me busy, even when I’m in my home. Besides my two boys also give me a lot of work. And now I have so many recipes that are waiting to be published.
Besides my full-time job, taking care of my children and working on this blog, I still have a small vegetable garden, where I plant some of the vegetables with which I cook my meals.
My garden has given me lots of zucchini. So I decided to give these zucchinis a different destiny.
For a long time I wanted to try zucchini boats and now it’s time to create my own zucchini boats recipe.
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This easy stuffed zucchini recipe is filled with ground beef that is cooked with tomatoes, red pepper, red onions and garlic with herbs and spices. This mixture is stuffed into the zucchini boats and will fill about 6 zucchini, which serves 6-8 people.
To make these beautiful and so tasty zucchini boats first you have to slice the zucchini in half lengthwise and use a spoon to scoop out the insides .
Then place them in a baking tray and season with salt and pepper and drizzle it with olive oil. Roast them in the oven for about 20-25 minutes. While the zucchini is cooking prepare the filling.
First, you will place ground beef in a bowl and season it with lime juice, black pepper, cumin, paprika, chili pepper, and salt. Mix it very well to combine. Then put this mixture in a large skillet with sauteed red onions and garlic cloves.
I can guarantee you that these ground beef stuffed zucchini boats are loaded with so much flavor. With these zucchini boats, you will taste a delicious healthy dinner without carbs.
Since you are reading this post, you are probably interested in trying the Ketogenic Diet. As a beginner, you might struggle with planning your diet in advance. Just get yourself this 30-Day Keto Diet Meal Plan created for busy people, and never worry about what will be your next meal tomorrow!
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How to make Mexican zucchini
- Season and prepare the zucchini: Place your diced zucchini in a large bowl and toss it with the oil and seasoning mixture until each piece is coated. Next, spread the zucchini in an even layer on a prepared sheet pan.
- Roast the zucchini: Roast the zucchini for around 15 minutes or until it’s fork tender and cooked through.
- Top and serve: Take it out of the oven, add the toppings, and plate with your favorite Mexican dinners.
Ginger-Marinated Zucchini With Lime Yogurt
Ginger brings a new level of refreshing to warm weather’s most prolific vegetable.
This is a light meal that would welcome some toast for scooping, as well as a side of sauteed peas or green beans.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Use a Microplane grater to zest 1 teaspoon of peel from the lime. Cut the lime and squeeze the juice into a measuring cup. Coarsely chop the white and light-green parts of the scallions to yield at least 3 tablespoons. Use a spoon to peel the ginger, then grate or mince the ginger to yield 1 tablespoon. Mince the garlic, using a little salt to mash it into a paste.
Rinse the zucchini and trim the ends. Use a wide vegetable peeler, a mandoline or a sharp chef’s knife to cut each vegetable lengthwise into equally thin planks (less than 1/4-inch thick).
Use 2 teaspoons of the oil to lightly coat each zucchini plank on both sides, then season with the 1/8 teaspoon of the salt and the 1/4 teaspoon of pepper.
Heat a large, dry grill pan over medium-high heat. Arrange as many zucchini planks as will fit in a single layer in the pan reduce the heat to medium and cook for about 1 1/2 minutes on each side. The planks will soften and turn into ribbons. Repeat to cook all the zucchini, transferring it to a large plate as the ribbons are done.
Stir together the lime zest, a drizzle of the oil and the yogurt (to taste) in a small bowl. Season lightly with pepper.
Whisk together the remaining 2 tablespoons of oil into the lime juice (in its measuring cup), then add the scallions, garlic, ginger and a pinch of sugar. Pour over the zucchini planks, tossing them gently to coat. If the mixture looks dry, drizzle in a little more oil. Let them sit/marinate while you make the eggs.
Heat a small nonstick skillet over medium heat. Crack in the eggs and fry, sunny side up, just until the whites are set but the yolk is still a bit runny. Season them with the remaining 1/4 teaspoon salt and a pinch of pepper.
To serve, divide the lime-zest yogurt between plates, spreading it around with the back of a spoon. Top with equal amounts of the ginger-marinated zucchini, then place an egg on each portion.
Based on a recipe from “No Crumbs Left: Recipes for Everyday Food Made Marvelous,” by Teri Turner (Houghton Mifflin Harcourt, 2019).
My backyard garden is doing great this year. The star performers are my zucchini plants. I have an abundance of this vegetable and I’ve tried out a number of recipes. This quick and easy summer salsa is a tasty way to serve zucchini. No cooking is involved — just slice and dice, combine the ingredients and marinate. The raw zucchini has a mild flavor and blends well in this dish. It’s a very healthy recipe and good way to include vegetables in meals.
Here’s part of my garden. The zucchini plants this have really outdone themselves this year in terms of size. Lots of sunlight, good soil and drainage have helped
The zucchini are the plants with the yellow blossoms. Although the blossoms are edible, I’d much prefer to wait for the zucchini to mature.
In back of the garden is my tiny dachshund. She is my watchdog and is on high alert as she notices her buddies in the neighbor’s yard. Look closely and perhaps you can see who she is barking at. The Doberman Pinscher and Rottweilers are no match for my small dog. Stay put, big guys.
Zucchini grows from a blossom to a medium-sized vegetable in just several days. So, I check daily to see what is in the garden. Here are zucchini from my garden along with poblano peppers and sweet banana peppers.
I’ve gone through my recipes finding many interesting ways to use this vegetable — all the way from zucchini egg foo young to zucchini lasagna. “Marinated Zucchini, Black Bean and Tomato Salad” is a recipe that I adapted from one for topical mango salsa which included black beans and lime juice. I’ll plan to post several other zucchini recipes throughout the summer.
The ingredients for my recipe are common ones. In addition to the zucchini, I added a small poblano pepper which was growing in my garden, tomatoes, a red onion and a clove of garlic. The lime juice imparts a refreshing flavor and was included in the original recipe as were the black beans. I added red wine vinegar and olive oil as a marinate which adds liquid and flavor. Just chop everything up, combine the ingredients and chill. Salsa or salad? Now the recipe is more like a salad.
This is a refreshing way to serve zucchini. I served this as a side dish along with rice and an entree. It’s an easy and healthy way to use the zucchini growing in my garden. Enjoy summer’s harvest!
1. Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
2. Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
3. While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
4. To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
5. Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.
Okay, this one&rsquos a no-brainer. Whether you use guacamole as a dip, filling, or a topping to your favorite Mexican dish, you&rsquoll never go wrong.
There are plenty of guacamole recipes online, so what makes this one a cut above the rest?
What makes this recipe stand out is the perfectly measured ingredients, which give you the most flavorful, well-balanced guacamole there ever could be.
5 Tips to Create Vegetarian Friendly Meals (Black Bean Burritos)
W ith the New Year beginning many of us find ourselves setting goals and often those goals are health related in some way or another. Yesterday while grocery shopping, the check out clerk casually commented that in January she sells more salad related ingredients than any other month. Health is definitely on our minds right now.
I know that I certainly have some of those same goals and doing a little bit better to take care of my body, and the bodies of my family members is pretty high on the list.
I’d like to be more physically active this year, make sure I eat a balanced meal for lunch, my hardest meal of the day, and continue with our tradition of eating vegetarian once or twice a week.
Encouraging my kids to eat more vegetables is also something that is important to us. They are great with fruits, but vegetables are not their most favorite.
Whether your goal is general, such as “eating healthier” or more specific, like “eat less meat” or “eat more vegetables” I have a few tips to help you achieve that goal.
One easy way to increase the vegetables in your diet, or decrease the meat you consume, depending on how you look at it is to incorporate vegetarian meals into your weekly meal plans. I’ll show you how easy it is to do this by turning some of your family favorite recipes into meatless meals.
5 Tips to Vegetarian-ize a Main Dish Recipe
By using a few simple steps, you can easily turn a traditional main dish into delicious vegetarian fare. You don’t have to use all the tips, just whatever suits your fancy to help you achieve the goal of a wonderful tasting vegetarian main dish recipe.
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
Mexican food. The obsession is so thick, you can cut it with a knife. With Cinco de Mayo coming up, tacos, burritos, and enchiladas are basically all I can think about. Let&rsquos be real: there&rsquos just no getting sick of Mexican food, so why not turn a single day of feasting on Mexican-inspired meals into a week? Or even a month? Cinco de Año? Don&rsquot mind if I do! The &ldquoUgh, I&rsquom tired of eating all these delicious burritos,&rdquo is a conversation that just never takes place in this reality, so way I see it, let&rsquos make the celebration last as long as possible.
Back in my college days, I worked as an administrative assistant for a plumbing & heating company (probably my favorite job aside from this one!). Because I rarely had the forethought to bring food to work for lunch, I&rsquod typically pick up a couple enchiladas on an errands run. Which meant the roof of my mouth was perpetually burned, because honestly, who waits for a delicious enchilada to cool off prior to consuming? No one. Molten lava encho just hurts so good.
While I&rsquom all about a good pulled pork or chicken enchilada, I can always dig a vegetarian Mexican-inspired meal, especially when packed with hearty fresh ingredients like mushrooms, bell pepper, yellow and zucchini squash, and black beans. Just thinking about the soft tortillas that turn into heaven goo when drenched in sauce create an epic face meld makes me go into a mind trance.
These enchiladas are filling without weighing you down or making you feel overly stuffed. You can change up the vegetable filling based on what you have on hand &ndash for instance, consider adding yellow or red onion, broccoli, spinach, kale, cauliflower, sweet potato, butternut squash, etc. You can even use leftover sauteed, grilled, or roasted veggies to make recipe prep a real cinch!
I used Daiya Mozzarella-Style Shreds (with a little spritz of Cheddar-Style Shreds) for the cheese portion of this rigamarole. For those of you who are unfamiliar with Daiya&rsquos products, they are all gluten-free, soy-free, nut-free, and dairy-free. The shreds are made primarily with tapioca flour, non-GMO canola oil, coconut oil, and pea protein, making them a healthful alternative to dairy products. I&rsquove found many dairy-free mock cheeses tend to include soy, which I try to avoid. The shreds give the enchiladas such rich, cheesy flavor, making this a super comforting, yet nutritious, meal.
If you&rsquore new to enchilada-making, it&rsquos a real cinch. Simply sauté the veggies, then give each tortilla a quick soak in some enchilada sauce &ndash this ensures the tortillas get nice and soft while baking in the oven for optimal goo factor. Put a little bit of the veggie mixture in the center of each tortilla, roll them up, and stick them in a casserole dish. Douse everything liberally with enchilada sauce (much of the moisture bakes off in the oven, so it&rsquos fine to go sauce crazy here), sprinkle with cheese, and bake!
This recipe can easily be vegan so long as you use vegan tortillas. I used gluten-free tortillas that contain eggs, so just be sure you read the ingredient label when selecting tortillas for a vegan enchilada bake. You can also use corn tortillas if that&rsquos your preference, or even go so far as to make cauliflower tortillas to keep the recipe grain-free.
Because most store-bought enchilada sauces contain sugar, you can whip up a healthier sugar-free version by following this recipe from The Iron You for Homemade Paleo Enchilada Sauce or even go with my homemade Chile Colorado Sauce.