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

3-4 medium zucchinis, thinly sliced lengthwise
2 cups shredded cheese (Mexican blend, cheddar, or mozzarella)
1 small onion, chopped
2 cloves garlic, minced
1 cup bell peppers, diced
1 cup black beans (optional, rinsed and drained)
2 cups enchilada sauce (red or green)
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
Fresh cilantro, chopped (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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.
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.
Remove from heat and stir in half the shredded cheese.
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.
Pour enchilada sauce evenly over rolls; sprinkle remaining cheese on top.
Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and slightly browned.
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.