Even though it’s not taco Tuesday yet, it’s never a bad time to enjoy an enchilada. The only problem that comes with an enchilada is the massive amount of calories that leave us all bloated in the morning, making it difficult, if not impossible, to get into our favorite pants the next day.

Fortunately, zucchini enchiladas are now a real thing in the world today, so you can chomp down on as many of these as you’d like without any guilt or worries about tomorrow.

The key to this recipe is the zucchini, which plays a crucial role of standing in for the tortilla and ensuring that all of the flavors and juices stay in the enchilada and not becoming a casserole. In order to get the thin strips needed to simulate a tortilla as the wrapper of your enchilada, use a mandolin to get the perfect strips and thickness. This will ensure evenness and beautiful strips of zucchini for your food.

Don’t have a mandolin? Have no fear, a peeler will get the job done almost as well- but you have to use more precision in order to get your desired thickness and evenness in the strips.

By: Eon Kyong