These Easy Cheesy Zucchini Enchiladas are a tasty twist on a classic dish! Loaded with fresh zucchini and cheesy goodness, they’re perfect for a quick weeknight meal.
I love how colorful and fun they look on my dinner table! Plus, you can make them as spicy as you like. They always get gobbled up fast—everyone wants more! 🥒🌶️
Key Ingredients & Substitutions
Zucchini: Zucchini is the star of this dish! If you can’t find zucchini, try using yellow squash. They have a similar texture and work just as well. For a twist, you might even consider using eggplant in thin strips.
Ground Beef or Turkey: This adds richness, but if you prefer a meatless option, black beans or lentils make great substitutes. They’re hearty and delicious, plus they keep the enchiladas filling and nutritious!
Cheese: Cheddar and Monterey Jack give a fantastic flavor, but feel free to use any cheese you love. Pepper Jack will add a spicy kick! If you need a dairy-free version, look for plant-based cheeses that melt well.
Enchilada Sauce: A store-bought sauce is a great time-saver, but you can also make a quick homemade version by blending tomatoes with spices. If you want to reduce the heat, look for mild sauce or even a salsa verde for a different flavor.
How Do I Get Perfectly Rolled Zucchini Enchiladas?
Rolling zucchini into enchiladas can be a bit tricky. Here are some simple tips to make the process smooth:
- Slice zucchini as thinly as possible; this helps them roll better. A mandoline works wonders!
- Don’t overstuff the rolls. Just 1–2 tablespoons of filling keeps them from bursting open.
- Place the seam side down in the baking dish to help them stay rolled during baking.
The key is to be gentle and patient. The zucchini will soften up nicely while baking, making it easier to enjoy every cheesy bite!
Easy Cheesy Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 large zucchinis
- 1 tablespoon olive oil
- 1 cup cooked and seasoned ground beef or turkey (optional)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup red enchilada sauce
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- Sour cream or Mexican crema, for drizzling
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 20 minutes to cook, making it a total of about 35 minutes from start to finish. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First off, preheat your oven to 375°F (190°C). Don’t forget to lightly grease a baking dish so the enchiladas won’t stick.
2. Prepare the Zucchini:
Next, grab a mandoline or a sharp knife and slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. These strips will act like tortillas for your enchiladas!
3. Cook the Filling:
In a skillet, heat up the olive oil over medium heat. Add the diced onions and let them sauté until they’re soft, about 3 minutes. Toss in the minced garlic and cook for another minute. If you’re using ground beef or turkey, stir it in along with the cumin, chili powder, salt, and pepper. Mix everything together until it’s heated through, then remove it from the heat and stir in half of the chopped cilantro.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce at the bottom of the greased baking dish. Now, take a zucchini strip and lay it flat. Spoon 1-2 tablespoons of the meat mixture onto one end of the strip, sprinkle a bit of cheese on top, then roll it up tightly and place it seam side down in the baking dish. Repeat this process until all the zucchini strips and filling are used.
5. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled zucchini enchiladas. Then, sprinkle the rest of the cheddar and Monterey Jack cheeses evenly over the top.
6. Bake it Up:
Pop the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and the zucchini is nice and tender.
7. Cool and Serve:
Once done, remove your enchiladas from the oven and let them cool for a few minutes. Drizzle some sour cream or Mexican crema on top and sprinkle with fresh cilantro for that finishing touch!
Serve them warm and enjoy this cheesy, veggie-filled delight! These enchiladas are not just delicious, but they also provide a fresh, lower-carb option that’s sure to please everyone at the table!
FAQ for Easy Cheesy Zucchini Enchiladas
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! If you’re not a zucchini fan, you can use eggplant or yellow squash. Just slice them thinly and follow the same process. They will hold up well as wraps for the enchiladas.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave them for a quick option!
Can I Make These Enchiladas Vegetarian?
Yes, just skip the ground meat and substitute it with black beans, lentils, or a mix of veggies for a delicious vegetarian option. You can also add extra cheese or mushrooms for more flavor.
What’s the Best Way to Cut Zucchini for This Recipe?
Using a mandoline slicer makes it easy to get even, thin strips for rolling. If you don’t have one, a sharp knife will work too—just aim for slices about 1/8 inch thick for the best results!
