If there is one thing you can count on during the summer, it’s typically a ton of zucchini, and today I am going to show you an incredible way to use them all up. Enter Vegan Zucchini Enchiladas.
Ugh. These are too good. They are low carb, entirely plant-based, and 1000% delicious. I used Beyond Ground Beef and some of the cored out squash for the filling, Siete’s Red Enchilada Sauce, and a blend of Daiya’s Cheddar and Mozzaella Shreds to top it all off. Bake them in the oven at 400F for 35 minutes, and voila! Dinner is served.
Vegan Zucchini Enchiladas
Author: The Lean Clean Eating Machine
Prep time: 15 minutes
Cook Time: 35 minutes
Total time: 50 minutes
Serves: 2-3
Gluten free, dairy free, grain free and vegan.
Ingredients:
- 3 small/medium zucchini; top removed and cut in half lengthwise.
- 1 package of Beyond Ground Beef
- 1/2 small sweet onion; diced
- Drizzle of avocado or olive oil
- 1 jar Siete Red Enchilada Sauce
- 1 recipe for my Mexican Blend Seasoning (below)
- Daiya Vegan Cheddar and Mozzarella Shreds (I used a blend of both)
- Optional: green onions to top, cilantro, vegan sour cream, hot sauce
Mexican Seasoning Blend:
- 1 Tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1.5 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Set oven to 400F.
- In a large stock pot, bring water to a boil with a pinch of salt. This step is to quick boil your zucchini shells so they are tender.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
- Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- In a large frying pan, cook diced onion and reserved zucchini in a drizzle of oil until onions start to become translucent. Add in the Beyond Ground Beef, breaking it up with a meat masher or wooden spoon, and cook until browned. This should take about 6 minutes.
- Add in the Mexican Seasoning Blend and stir to thoroughly coat. Add in about 1/2 a cup of the Siete Red Enchilada Sauce. and stir to combine. Remove from heat and set pan aside.
- Place an additional 1/2 cup of the Siete Enchilada Sauce into the bottom of your baking dish, then place your zucchini shells in the pan in an even layer.
- Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
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Top each with the vegan shredded cheese, then cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through and tender.
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Top with scallions and serve with optional toppings if desired.