Cold Fennel and Zucchini Noodle Side Salad
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes
Zucchini Tortilla Casserole Pastel Azteca
Ingredients
- Vegetable oil, for frying
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 small white onion, chopped
- 2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups)
- 3 tablespoons unsalted butter
- 4 1/2 cups chopped zucchini (from 3 large zucchini)
- 1 1/2 cup fresh corn off the cob (from 1 ear)
- 3 poblano chiles charred, seeded, deveined, and chopped
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 3 cups shredded Oaxaca cheese, or Monterey Jack
- 3/4 cup Mexican crema or creme fraiche
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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