Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image SHEET PAN ZUCCHINI ENCHILADAS

SHEET PAN ZUCCHINI ENCHILADAS

SHEET PAN ZUCCHINI ENCHILADAS

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time25 min
  • Cooking timeCooking time45 min
  • ServingsPortions16
  • DifficultyDifficultyEasy

Ingredients

  • 4 tablespoons Country Crock® Original Spread Original Spread
  • 1 medium red onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup sweet corn, room temperature
  • 1/2 can black beans, drained and rinsed
  • 1 cup baby spinach, roughly chopped
  • 1 medium red bell pepper, small dice
  • 1 medium green pepper, small dice
  • 1 medium orange bell pepper, small dice
  • 2 teaspoons red chili powder
  • 2 teaspoons ground cumin
  • 1/2 cup tomato salsa
  • 1/4 cup enchilada sauce (tomato based)
  • 1 cup cheese, grated
  • 4-5 medium to large zucchini (similar sized)
  • 1/4 cup green onion, sliced
  • cilantro, for garnish
  • salt and black pepper, to taste

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 375 F.
      2. Prepare a baking sheet by spraying oil on it, set aside.
      3. Heat Country Crock® Original Spread over medium heat in a large skillet.
      4. Stir in garlic and onion and cook until soft.
      5. Add corn, beans, bell peppers, chili powder and ground cumin, sauté for 1-2 minutes.
      6. Add baby spinach and cook until soft.
      7. Remove skillet from heat and add the tomato salsa, half of the enchilada sauce and half of the grated cheese.
      8. Season filling with salt and pepper, to taste.
      9. Trim the ends of zucchini and peel zucchini into thin ribbons using a peeler or slicer. In this recipe it is a total of 48 zucchini ribbons.
      10. On a cutting board, lay out 3 zucchini ribbons, slightly overlapping each other, and add the vegetable bean mixture. Tightly roll up the zucchini ribbons.
      11. Transfer the rolls to a baking sheet pan (8 inch x 12 inch), a total of 16 rolls.
      12. Spoon remaining enchilada sauce on top of zucchini rolls and sprinkle remaining grated cheese.
      13. Put the baking sheet in the preheated oven for 22 to 25 minutes, until the cheese is melted.
      14. Before serving, let the zucchini enchiladas rest for 5 minutes and garnish with green onion and cilantro.
      15. Serve and enjoy.

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes