Southwestern Zucchini Enchiladas
Four ingredient Southwestern Zucchini Enchiladas are your answer to a fast weeknight dinner or a fun spin on breakfast!
Servings 1 meals
Ingredients
- 1 Southwestern Scramble Bowl cooked half way
- 1 large zucchini thinly sliced on a mandolin
- 1/3 cup enchilada sauce
- 2 tbsp shredded Mexican cheese
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Take your partially cooked southwestern scramble bowl and place 2 tbs in the center of the thinly sliced zucchini.
- Gently roll the zucchini starting with the end closest to you. (Use your fingers on the outside to keep the filling in the middle, if needed)
- Repeat until all of the scramble bowl is used.
- Place the zucchini roll ups on the parchment lined baking sheet.
- Top with enchiladas sauce and finely shredded cheese.
- bake for about 7 minutes or until the cheese is melted and the zucchini is fork tender.