Zucchini Enchilada Roll-Ups

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Zucchini Strips: a. Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. b. Lay the strips on a paper towel and sprinkle with salt. Let them sit for 10-15 minutes to release excess moisture. Pat dry with another paper towel.

3. Sauté Onion and Garlic: In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until softened.

4. Cook Ground Meat: Add the ground chicken or beef to the skillet, breaking it up with a spoon as it cooks. Cook until browned.

5. Season and Add Vegetables: Stir in cumin, chili powder, dried oregano, salt, and pepper. Add black beans and corn, cooking until the mixture is well combined and heated through.

6. Assemble the Roll-Ups: a. Lay a zucchini strip on a clean surface. b. Spoon a portion of the meat and vegetable mixture onto one end of the zucchini strip. c. Sprinkle some shredded cheese over the mixture. d. Roll up the zucchini strip, enclosing the filling, and place it seam-side down in a baking dish. e. Repeat with the remaining zucchini strips and filling.

7. Pour Enchilada Sauce: Pour the enchilada sauce over the assembled zucchini roll-ups, making sure they are well-coated.

8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the zucchini is tender.

9. Garnish and Serve: Remove from the oven and sprinkle with chopped fresh cilantro. Serve the zucchini enchilada roll-ups warm, optionally with sour cream or guacamole on the side.

Enjoy these delicious and healthier zucchini enchilada roll-ups as a flavorful alternative to traditional enchiladas!