These Easy Cheesy Zucchini Enchiladas are a tasty twist on the classic dish! Made with fresh zucchini, gooey cheese, and zesty sauce, they are loaded with flavor.
Every bite feels special, and they’re a great option for meatless meals. I love how simple they are to whip up—just roll, bake, and enjoy. You’ll impress everyone at the table!
Key Ingredients & Substitutions
Zucchini: The star of the show! Zucchini is perfect because it rolls nicely and absorbs flavors well. If zucchini isn’t available, you can use eggplant or bell peppers, though the texture will vary.
Cheese: I like using a blend of cheddar and Monterey Jack for a good melt and flavor. If you want a lower-fat option, you can try reduced-fat cheese or even dairy-free cheese for a vegan twist!
Enchilada Sauce: Homemade is great, but store-bought works just fine for convenience. If you’re looking for a bit more heat, you can opt for spicy enchilada sauce or add diced jalapeños to your filling.
Chicken or Black Beans: The chicken adds protein, but for a vegetarian dish, black beans are a tasty choice! Other protein options include turkey, or even lentils for a heartier version.
How Do I Make Sure My Zucchini Rolls Stay Together?
A key challenge with these enchiladas is keeping the zucchini rolls secure. Here’s how to make it easier:
- Slice zucchini very thin; a mandoline works wonders for this job!
- Don’t skip the sautéing step for the onions and garlic. This adds flavor and helps the filling stick together a bit better.
- When you roll the zucchini, start tightly but don’t force it. The strips should wrap around the filling snugly.
- Be patient when layering the sauce and cheese on top. It helps bond everything together while baking.
With these tips, you’ll have beautiful, delicious zucchini enchiladas that everyone will love! Enjoy cooking!
Easy Cheesy Zucchini Enchiladas
Ingredients you’ll Need:
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked chicken or black beans (optional for vegetarian)
- 1 cup enchilada sauce (red or green)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Sour cream or Mexican crema, for drizzling
How Much Time Will You Need?
This dish takes about 15-20 minutes of prep time and around 30 minutes of cooking time. In total, you’ll need about 1 hour to make these cheesy zucchini enchiladas from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) to get it nice and hot while you prepare your enchiladas.
2. Prepare the Zucchini:
Using a vegetable peeler or mandoline, carefully slice the zucchinis lengthwise into thin strips, about 6 to 8 inches long. These will be your “tortillas” for the enchiladas!
3. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
4. Mix in the Filling:
Stir in the cooked chicken or black beans if you’re using them, along with the cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to let all the flavors meld together, then remove from heat and set aside.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor. Take one zucchini strip, place about 1-2 tablespoons of the filling at one end, sprinkle some cheese over the filling, and then carefully roll it up. Place each rolled zucchini seam-side down in the baking dish. Repeat this process with the remaining strips and filling.
6. Top and Bake:
Pour the remaining enchilada sauce evenly over the rolled zucchini and sprinkle the remaining cheese generously on top. Cover the dish with foil to keep the moisture in while baking.
7. Bake the Enchiladas:
Bake for 20 minutes covered, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly. Yum!
8. Serve and Enjoy:
Once baked, garnish with fresh cilantro and drizzle some sour cream or Mexican crema over the top. Dive into your delicious, cheesy, low-carb zucchini enchiladas!
Enjoy your cooking adventure!
Frequently Asked Questions (FAQ)
Can I Prepare the Filling in Advance?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator. Just be sure to let it come to room temperature before assembling the enchiladas to help the zucchini roll easily.
What If I Don’t Have a Mandoline to Slice My Zucchini?
No problem! A sharp knife works just fine. Just aim to slice the zucchini as evenly and thinly as possible (about 1/8 inch thick) to ensure they roll nicely without breaking.
Can I Use Frozen Zucchini for This Recipe?
It’s best to use fresh zucchini for the best texture and flavor. If you must use frozen, make sure to thaw it thoroughly and squeeze out any excess moisture to prevent sogginess in your enchiladas.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You might add a splash of sauce on top to keep them moist!
