Baked Zucchini and Cheese Enchiladas

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Baked Zucchini and Cheese Enchiladas
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
596
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie596 cal.(28 %)
Protein28 g(29 %)
Fat36 g(31 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E13.3 mg(111 %)
Vitamin K37.6 μg(63 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.6 mg(43 %)
Folate141 μg(47 %)
Pantothenic acid2.2 mg(37 %)
Biotin29.1 μg(65 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C83 mg(87 %)
Potassium1,190 mg(30 %)
Calcium459 mg(46 %)
Magnesium93 mg(31 %)
Iron3.7 mg(25 %)
Iodine39 μg(20 %)
Zinc3.1 mg(39 %)
Saturated fatty acids12.3 g
Uric acid83 mg
Cholesterol155 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
50 grams Cornmeal
salt
30 grams Pastry flour
2 eggs
50 milliliters milk
1 kilogram Tomatoes
2 onions
4 garlic cloves
2 Red chili peppers
2 Tbsps vegetable oil
600 grams Zucchini
freshly ground peppers
1 tsp dried oregano
2 scoops Mozzarella (125 grams) (approximately 4 ounces)
100 grams grated Gruyere
300 grams Cream curds
vegetable oil (for cooking)
How healthy are the main ingredients?
TomatoZucchiniMozzarellaoreganosaltegg

Preparation steps

1.

For the corn pancakes: Combine the cornmeal with 200 ml (approximately 3/4 cup) boiling salted water. Set aside for about 10 minutes. Stir in the flour, eggs and milk. Season with salt and set aside for another 10 minutes.

2.

For the sauce: Blanch the tomatoes, shock in ice water, peel, quarter, core and finely dice. Peel the onions and garlic and chop. Rinse the chiles, cut in half lengthwise, remove the seeds and pith and finely chop. In a saucepan, heat the oil and sweat the onions and garlic until softened. Add the chiles and tomatoes and sauté briefly. Season with salt and simmer over low heat for about 20 minutes.

3.

Heat a little oil in a frying pan, add a ladleful of batter and cook until light golden brown on both sides. Remove from the pan, cover and keep warm.

4.

Trim the zucchini, rinse and cut lengthwise into thin strips. Season with salt and pepper and sprinkle with oregano. Spread a little tomato sauce over the pancakes. Top with the raw zucchini strips and then roll up. Arrange in a greased baking dish. Slice the mozzarella. Spread the tomato sauce over the pancakes, sprinkle with Gruyère cheese and top with mozzarella. Bake in a preheated oven (220°C) (approximately 425°F) for about 20 minutes. Serve with sour cream.