Zucchini lasagna

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chili powder

  Spices

  2 tsp or 5g

• Canned chicken

  No broth

  3 cup or 615g

• Enchilada

  Fast foods, with cheese

  1 ⅓ enchilada or 217g

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Monterey cheese

  Includes Pepper Jack

  100g

• Cheddar cheese

  28g

• Sour cream

  Reduced fat, cultured

  100g

Directions

1. Preheat oven to 350o. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
2. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
3. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
4. Bake until melty, 20 minutes.
5. Garnish with sour cream and cilantro and serve.
6. Recipe by: By (source: http://www.delish.com/cooking/recipe-ideas/recipes/amp51783/zucchini-enchiladas-recipe/)

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