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Damhert Nutrition

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vegetarian enchiladas of zucchini

Label veggie
1 uur
easy
cheap

Preparation

1

Preheat the oven to 220°

 

2

cut the chicken into cubes. Heat 1 tablespoon olive oil in a pan and fry the chicken

 

3

Cut the zucchini with a cheese slicer or a mandolin into long strips of 1mm thick. (36 slices)

 

4

Chop the onion and garlic finely and let them fry in a little oil in a pan.

 

5

Cut the pepper in cubes and fry briefly with the onion

6

Remove the chicken from the water, drain and pull it apart with a fork to make pulled chicken. Add these pieces of chicken to the pan together with the herbs.

 

7

Drain the corn and add to the pan.

 

8

Place 3 slices of zucchini next to each other so that they overlap slightly.

 

9

Spoon some of the mixture onto the front strips of zucchini and roll up carefully. Place the roll in a greased oven dish. Repeat this with the rest of the filling and zucchini.

 

10

Spoon some of the tomato sauce over the rolls and sprinkle with cheese.

11

Put the dish in the oven for 8 to 10 minutes until the cheese has melted nicely.

Ingredients

3
People
  • 300 g damhert veggie chick'n filet
  • 2 zucchini
  • 1 red bell pepper
  • 2 onions
  • 140 g corn
  • 2 clove of garlic
  • 30 g grated cheese
  • 200 ml biofood tomato passata organic
  • 2 tablespoon biofood olive oil organic
  • 1 teaspoon paprika powder
  • 1 teaspoon cumin
  • 1 pepper and salt

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