Why You’ll Love This Recipe
This recipe offers all the comforting flavors of classic enchiladas with fewer carbs and more veggies. The tender zucchini slices provide a fresh texture, while the cheesy filling and bold sauce satisfy your cravings. It’s perfect for anyone seeking a nutritious, gluten-free, or keto-friendly meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Zucchini (thinly sliced lengthwise)
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Shredded cheese (Mexican blend, cheddar, or mozzarella)
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Onion (chopped)
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Garlic (minced)
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Bell peppers (diced)
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Black beans (optional, rinsed and drained)
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Enchilada sauce (red or green)
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Olive oil
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Ground cumin
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Chili powder
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Salt and pepper
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Fresh cilantro (optional, for garnish)
Directions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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Using a mandoline or sharp knife, slice zucchini lengthwise into thin strips. Lay slices on paper towels and sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry.
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In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell peppers until softened. Add black beans if using, cumin, chili powder, salt, and pepper; cook for another 2 minutes.
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Remove from heat and mix in half of the shredded cheese.
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To assemble, lay one zucchini slice flat, spoon filling onto one end, and roll up gently. Place seam-side down in the baking dish. Repeat with remaining zucchini and filling.
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Pour enchilada sauce evenly over the rolls and sprinkle remaining cheese on top.
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Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly browned.
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Garnish with chopped cilantro before serving.
Servings and Timing
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Servings: 4-6
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Prep Time: 20 minutes
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Cook Time: 30 minutes
Variations
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Substitute zucchini with yellow squash or eggplant slices.
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Add cooked shredded chicken or ground turkey to the filling for extra protein.
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Use vegan cheese and enchilada sauce for a dairy-free option.
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Top with avocado slices, sour cream, or fresh salsa.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil until warmed through or microwave individual portions.
FAQs
Can I use regular tortillas instead of zucchini?
Yes, but the dish will no longer be low-carb or gluten-free.
How thin should zucchini slices be?
About 1/8 inch thick to ensure flexibility for rolling.
Can I make this recipe vegan?
Yes, use plant-based cheese and sauce alternatives.
Do I need to salt the zucchini slices?
Yes, it helps remove excess moisture to prevent sogginess.
Can I freeze zucchini enchiladas?
Yes, freeze before baking for up to 2 months; thaw before cooking.
How do I prevent the dish from being watery?
Remove excess water from zucchini and avoid over-saucing.
What cheese melts best?
Monterey Jack or mozzarella melt smoothly.
Can I add beans to the filling?
Yes, black or pinto beans add protein and texture.
Is this dish spicy?
Adjust spice by choosing mild or hot enchilada sauce and seasoning.
Can I prepare ahead of time?
Yes, assemble and refrigerate before baking.
Conclusion
Zucchini Enchiladas are a tasty, healthy alternative to traditional enchiladas, perfect for anyone looking to enjoy bold Mexican flavors with fewer carbs and more veggies. Easy to make and versatile, this dish brings vibrant flavor and satisfying texture to your table.
Zucchini Enchiladas
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Description
Zucchini Enchiladas are a light, flavorful, and low-carb twist on traditional enchiladas, using thinly sliced zucchini instead of tortillas. Filled with a savory mix of cheese, vegetables, and spices, baked in a zesty enchilada sauce, this gluten-free dish is healthy, delicious, and perfect for keto or veggie lovers.
Ingredients
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3-4 medium zucchinis, thinly sliced lengthwise
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2 cups shredded cheese (Mexican blend, cheddar, or mozzarella)
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1 small onion, chopped
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2 cloves garlic, minced
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1 cup bell peppers, diced
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1 cup black beans (optional, rinsed and drained)
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2 cups enchilada sauce (red or green)
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2 tbsp olive oil
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1 tsp ground cumin
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1 tsp chili powder
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Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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Slice zucchini lengthwise into thin strips (~1/8 inch). Lay on paper towels, sprinkle with salt, and let sit 10 minutes. Pat dry to remove moisture.
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Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell peppers until softened. Add black beans (if using), cumin, chili powder, salt, and pepper; cook 2 more minutes.
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Remove from heat and stir in half the shredded cheese.
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Lay one zucchini slice flat, spoon filling onto one end, roll up gently, and place seam-side down in baking dish. Repeat with remaining zucchini and filling.
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Pour enchilada sauce evenly over rolls; sprinkle remaining cheese on top.
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Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and slightly browned.
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Garnish with chopped cilantro before serving.
Notes
Substitute zucchini with yellow squash or eggplant slices.Add cooked shredded chicken or ground turkey for extra protein.Use vegan cheese and enchilada sauce for dairy-free options.Top with avocado slices, sour cream, or fresh salsa.Store leftovers refrigerated up to 3 days; reheat covered in oven or microwave.
