Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}
Servings: 12 Rolls
Ingredients
- ½ cup salsa verde {I like Trader Joe's brand}
- 2 large zucchini cut lengthwise into thin strips *
- 1 can refried beans {I buy the vegetarian kind because they don't contain lard}
- ¾ cups shredded cheddar or Mexican blend cheese
- {Optional} Sour cream or plain Greek yogurt
Instructions
- Preheat oven to 400 degrees. Pour salsa verde into the bottom of an 8x8 inch baking dish and spread with a spoon. Set aside.
- Line a baking sheet with foil {so you can just toss the mess when you're done}, and place zucchini strips on sheet. Spread about 2 tablespoons of refried beans onto each strip, stopping a half inch or so shy of the end.
- Sprinkle each with about a tablespoon {or more, if you'd like} shredded cheese. Carefully roll the strips into a pinwheel until you get to the bare end -- leaving that spot without refried beans will make for "cleaner" rolls. Secure with a toothpick, if needed.
- Place the rolls in the baking dish** as close to each other as possible to help make sure they stay rolled up, nestling them down into the salsa verde.
- Bake for about 20-25 minutes until the zucchini is tender and the cheese is melted.
- Remove from oven and allow to cool slightly before serving {to avoid all the filling falling out}. If desired, dollop a little sour cream {I use nonfat plain Greek yogurt instead} on top. Serve with Mexican rice, or as seen here, with chipotle-infused rice.
Notes
* It really helps to get the zucchini pieces as thin as possible so they don't snap when you roll them. If you're not in a rush, baking the strips for a few minutes to soften them first will also help make them more pliable. Even if they break, they'll still be good... just uglier than they already are.
**I placed mine with the open side facing up, but placing them with the open sides lying horizontally may help them take a better shape.