Zucchini Relleno Recipe

Name: Zucchini Relleno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 2 scallions, white and green parts, chopped; 1 medium zucchini, quartered lengthwise and cut into 1-inch slices; Sea salt; 1 tablespoon chopped fresh cilantro, optional; 1/2 medium yellow bell pepper, cored, seeded, and cut into 1/2-inch strips; 4 to 8 ounces mozzarella or other cheese, grated; One 15-ounce can pinto beans, drained and rinsed; 2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano); 2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained; 2 or 3 fresh oregano sprigs; 2 corn or whole wheat tortillas

Servings: persons

Olive oil spray
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch slices
Sea salt
1 tablespoon chopped fresh cilantro, optional
1/2 medium yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
4 to 8 ounces mozzarella or other cheese, grated
One 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano)
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 corn or whole wheat tortillas

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Scatter the scallions in the pot.
4
Spread the zucchini in a layer and season lightly with salt.
5
Sprinkle with cilantro, if using.
6
Scatter in the bell pepper strips and top with half of the cheese.
7
Cover with the pinto beans.
8
Blanket with the green chiles.
9
Add the rest of the cheese and top with the tomatoes.
10
Tuck the oregano sprigs in the crevices.
11
Spray each side of the tortillas with olive oil.
12
Cut the tortillas in half and roll each half separately.
13
Position the rolled tortilla halves on top of the other ingredients in the pot.
14
Spray well with olive oil.
15
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16
Serve immediately.
17
Calories: 500
18
Protein: 30g
19
Carbohydrates: 66g
20
Fat: 19g
21
Cholesterol: 50mg
22
Sodium: 153mg
23
Fiber: 16g

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil spray, 2 scallions, white and green parts, chopped, 1 medium zucchini, quartered lengthwise and cut into 1-inch slices, Sea salt, and more.

Yes, Zucchini Relleno falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Relleno

How did you like this recipe?

Frequently Asked Questions