Zucchini Relleno

Name: Zucchini Relleno
Yield: serves 2
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

December 9, 2011

Modeled after chile rellenos, the cheese-stuffed, deep-fried Mexican-restaurant-staple green chiles I adore so much, this lighter, healthier version is almost as much fun to eat. I like to use a mixture of mozzarella and Spanish Manchego cheeses, but you should use what you like. Often, I’ll use soy cheese substitutes instead of real cheeses to make this a nondairy dinner that’s lower in saturated fats and easier to digest.

Recipe notes

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