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Enchilada Zucchini

There may be a sudden rush for the dinner table when your guests see these Enchilada Zucchini. Drenched in Tex-Mex sauce and packed with flavor, this is bound to become a regular request in your home.

Serves4-8
Prep15
Cook40
By: Dirty Hippie and Bohemian Girl www.dirtyhippiebohemiangirl.wordpress.com/
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Ingredients
  • 4 zucchini, cut in half lengthwise
  • 2 10-oz. cans enchilada sauce
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbs. canola oil
  • 1 package Beyond Beef "Feisty" Crumbles, thawed
  • 1/3 cup red bell pepper, finely chopped
  • 2 Tbs. tomato paste
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 1 cup vegan cheddar or pepperjack or fiesta shreds (such as Daiya or Follow Your Heart)
  • 2 Tbs. fresh cilantro, chopped, to serve
  • 2 Tbs. green onions, chopped, to serve
  • 1 Tbs. jalapeño, minced, to serve
Preparation

Step 1: Preheat oven to 350º. Using a spoon, scoop out the middles of all zucchini. Set zucchini shells aside and chop the zucchini middles roughly. Add the middles to a large mixing bowl with ⅓ cup of enchilada sauce.

Step 2: In a large sauté pan over medium heat, cook onion and garlic with canola oil. Saute 3 to 5 minutes, until the onions are soft. Add Beyond Beef, tomato paste, cumin and oregano. Cook an additional 5 to 7 minutes, until a thick texture forms. Add Beyond Beef mixture to the bowl with zucchini middles and stir to combine.

Step 3: Prepare a 9 x13 casserole dish with a small amount of enchilada sauce spread across the bottom. Place hollowed zucchini shells into the casserole and spoon Beyond Beef filling into each one, until evenly distributed. Top with vegan shreds and spoon remaining enchilada sauce onto and around the filled zucchinis.

Step 4: Bake at 350º for 20 minutes, until zucchini is soft and shreds are melty. Serve warm, topped with sauce from casserole as well as chopped cilantro, green onions and jalapeño.

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