If you’re searching the internet and wondering what to cook for dinner, the answer just got easier.
“Good Morning America” Food is taking the legwork out of dinnertime and helping you find delicious dishes to easily whip up any night of the week.
Cookin’ with Mima founder Mariam Ezzeddine has plenty of easy and satisfying meals. And by curating that culinary content over the last eight years, she’s picked up on what really makes a meal “easy.”
For Ezzeddine, that means “recipes made with very simple ingredients and spices you can find at any grocery store — that are simple to follow and only require a few steps to prepare.” She added that even if a recipe takes a few hours to cook, it really only requires a few minutes of active prep and attention, so don’t sleep on recipes that you can set and forget.
Check out her healthy, low-carb casserole that evokes all the delicious taste of traditional chicken enchiladas, sans tortillas.
“This low-carb chicken zucchini enchilada casserole is packed with healthy goodness! They’re perfect for when you’re craving the flavors of enchiladas but don’t want to eat anything too heavy,” she said. “It’s especially perfect for summer when zucchini is in season.”
Chicken zucchini enchilada casserole
1 tablespoon olive oil
1 tablespoon garlic minced
1/2 medium yellow onion chopped
1 teaspoon red chili powder
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt
2 cups rotisserie chicken shredded
1 1/2 cup red enchilada sauce
1/2 whole lime squeezed
3 whole medium sized zucchini
2 cups Mexican style cheese shredded
1 whole fresh jalapeños sliced to serve
1/2 whole avocado sliced to serve
Chopped or whole cilantro for garnishing
Preheat the oven to 350 degrees.
Heat a skillet over medium heat; add oil. Once the oil is heated, add garlic and onions. Cook for 3 to 4 minutes until the onions turn translucent.
Add the spices — red chili powder, ground cumin, ground black pepper and salt — cook for a minute.
Add the shredded chicken and mix it well until the spices are coated. Stir in 1 cup of enchilada sauce, cook for 4 to 5 minutes until everything comes together. Squeeze in a half lime, remove the skillet from heat and set aside.
Trim the ends of the zucchini and peel them to thin slices using a vegetable peeler or mandolin slicer.
Take three even slices and place them slightly overlapping to one another. Add a spoonful of chicken filling and roll the zucchini slices gently.
Place the rolls in a 9-by-13 casserole dish. Repeat the same with the remaining fillings.
Pour the remaining enchilada sauce over the zucchini rolls and spread the shredded cheese on top.
Bake the enchiladas for 20 minutes until the cheese has melted.
Serve the zucchini enchilada while it is still warm, topped with jalapeños and avocado slices.
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