This is my go-to meal when I want something spicy, "cheesy" and yet won't blow the calories for the day. It's sort of a combination of the Chile Rellenos Bake from Kalyn's website and a friend's Chile and Zucchini recipe. You can make it vegetarian by simply leaving out the chicken. Kalyn's recipe is here: http://kalynskitchen.blogspot.com/20...enos-bake.html
Chile Relleno and Zucchini Bake
4 generous servinigs
10 poblano chiles, roasted, seeded and peeled; or one large can prepared whole green chiles. (I've seen the cans at Whole Foods)
Cooking oil spray
2 zucchini, cut lengthwise and then into thin crescents
1 small onion, chopped
4 cloves garlic, minced
1 tsp. cumin
1 tsp. oregano
1 large can chopped tomatoes, liquid discarded
1 small can tomato sauce
1/2 cup shredded lowfat cheddar or monterey jack cheese (reserve 1-2 Tbs. of this for top)
1/2 cup shredded cooked chicken (optional)
2 eggs, beaten, or 1/2 cup eggbeaters (I use eggbeaters)
1. Spray a large skillet with oil. Cook the onion and zucchini until they soften and begin to brown. Stir frequently so they don't burn. Add the garlic, cumin and oregano and then the chopped tomatoes. Cook for 10-15 minutes, and then add the tomato sauce. Season with salt and pepper, and cook for another 10 minutes or so.
2. Spray a 8x8 shallow casserole with oil. Arrange one layer of chiles in the bottom.Sprinkle in half the shredded chicken and half the shredded cheese. Spread on just enough of the zucchini-tomato sauce to lightly cover. Repeat with a layer of chiles, chicken, cheese, and sauce.
3. Pour the eggs over the top, and tap a few times so some sinks to the bottom of the dish. Don't worry, as it will sink during baking. Sprinkle the reserved cheese on top.
4. Bake uncovered in a 375 oven for 30-40 minutes, until puffed and set. Let sit for 5 minutes before slicing and serving.
5. Serve with salsa and lowfat sour cream or plain yogurt.