Jump to Recipe Print RecipeThe aroma of sizzling spices tinged with the comforting scent of melting cheese fills the kitchen. As I rummaged through the fridge last week, I stumbled upon a few zucchinis, and the idea for Zucchini Enchiladas sparked like a little culinary firework in my mind. This delicious low-carb dish not only swaps out traditional tortillas for fresh zucchini, making it a perfect gluten-free option, but it also transforms a weeknight dinner into an exciting flavor adventure. Plus, they’re super easy to customize, whether you’re a seasoned home chef or just looking to make healthier choices. Ready to dive into this wholesome meal? Let’s roll up some tasty zucchini enchiladas together! Why zucchini enchiladas over traditional ones? Flavorful Twist: These enchiladas deliver a burst of flavor, with fresh zucchini enhancing the richness of traditional ingredients. Low-Carb Delight: Perfect for those seeking a healthier meal, offering all the taste without the carbs. Customizable Ingredients: Whether you prefer black beans, corn, or shredded chicken, feel free to tailor them to your taste! Consider pairing them with a vibrant salad or a scoop of guacamole for a complete meal. Quick to Prepare: Ready in less than an hour, they’re ideal for busy weeknights. Crowd-Pleaser: A dish that appeals to everyone, including those who typically shy away from veggies. You might even want to check out my Cheesy Chicken Enchiladas for a loved one’s choice! Zucchini Enchiladas Ingredients For the Filling • Zucchini – Use fresh, firm zucchini; slice thinly to mimic tortillas for your zucchini enchiladas. • Black Beans – Provide protein and fiber; substitute with pinto beans or lentils for variety. • Corn – Adds sweetness and crunch; replace with diced bell peppers if desired. • Cumin – Offers earthy warmth; coriander can be used as a slightly different spice option. • Chili Powder – Provides heat and flavor; adjust according to your spice preference. • Garlic Powder – Enhances flavor; fresh garlic brings a more pungent kick. • Salt & Pepper – Essential seasonings; feel free to customize to your personal taste. • Shredded Cheese – Adds creaminess; use a Mexican blend for the best flavor, or vegan cheese for a dairy-free option. For the Sauce • Enchilada Sauce – Coats and flavors the enchiladas; ensure it’s gluten-free if needed, or use homemade salsa as a substitute. Step‑by‑Step Instructions for Zucchini Enchiladas Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This temperature is essential to ensure that your zucchini enchiladas bake evenly, resulting in a beautifully melted cheese topping. While the oven warms up, gather your baking dish and all ingredients to have everything within reach for a smooth cooking process. Step 2: Prepare the Filling In a large mixing bowl, combine black beans, corn, cumin, chili powder, garlic powder, salt, and pepper along with half of the shredded cheese. Mix thoroughly until all the ingredients are well blended and evenly coated with spices. This flavorful filling will provide depth and richness to your zucchini enchiladas. Step 3: Slice the Zucchini Using a sharp knife, slice the zucchini lengthwise into thin strips, about 1/4 inch thick, to mimic traditional tortillas. Aim for even thickness to ensure uniform cooking. These zucchini strips will become the delicious low-carb base of your enchiladas, so take care to get them right! Step 4: Assemble the Enchiladas Take a zucchini strip and spoon a generous amount of the bean filling onto one end. Roll the strip up tightly to enclose the filling and place it seam-side down in your prepared baking dish. Continue filling and rolling the remaining zucchini strips until all the filling is used, arranging them snugly in the dish. Step 5: Add Sauce and Cheese Once all the zucchini enchiladas are neatly rolled in the baking dish, pour the enchilada sauce generously over the top. Ensure every roll is well-covered. Then, sprinkle the remaining shredded cheese evenly across the sauce so it can melt into a deliciously bubbly crust as it bakes. Step 6: Bake to Perfection Transfer the dish to your preheated oven and bake for 30 minutes. Keep an eye on the enchiladas as they cook; they are ready when the cheese is bubbly and golden brown, and the zucchini is tender yet retains a bit of firmness. This creates a delightful texture that compliments the rich filling. Step 7: Garnish and Serve Once out of the oven, allow the zucchini enchiladas to rest for a few minutes to set. Before serving, garnish with freshly chopped cilantro for a pop of color and flavor. Enjoy these delicious low-carb zucchini enchiladas hot, perhaps paired with a crisp salad or guacamole for a complete meal experience. How to Store and Freeze Zucchini Enchiladas Fridge: Store leftover zucchini enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Freezer: To freeze, wrap each enchilada tightly in plastic wrap, then place in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating. Reheating: When ready to enjoy, reheat thawed enchiladas in the oven at 350°F (175°C) for 20 minutes, or until heated through. For optimal texture, avoid microwaving as it can make the zucchini mushy. Make-Ahead: Feel free to assemble zucchini enchiladas a day in advance and refrigerate them (just cover with foil). When you’re ready to bake, pour on the sauce, sprinkle with cheese, and follow the baking instructions! Zucchini Enchiladas Variations & Substitutions Dive into the world of flavor and make these zucchini enchiladas yours with a few simple twists! Protein-Packed: Swap black beans for ground turkey or shredded chicken for a heartier filling. These options add fantastic protein while keeping it delicious. Veggie Medley: Add bell peppers, spinach, or even mushrooms to the filling for an extra nutrient boost. Each vegetable brings a unique flavor and texture, making your dish even more colorful. Spice it Up: Adjust the heat by incorporating jalapeños into the filling or switching to a spicier chili powder. This will tantalize your taste buds and elevate the flavor of your enchiladas! Cheesy Goodness: If you’re a cheese lover, mix in different cheeses like pepper jack for an added kick, or use a blend of mozzarella and cheddar for a cheesy delight. Cheese is always a great way to enhance the creaminess! Nut-Free Option: For a nut-free version, ensure your enchilada sauce is nut-free, or make your own using diced tomatoes and spices. Explore flavor without compromising dietary needs. Low-Carb Adventure: For an even lower-carb option, experiment with eggplant slices instead of zucchini or simply go for a mix of both. This gives a unique texture while keeping it light. Sauce Swap: If you’re out of enchilada sauce, use homemade salsa instead. The freshness can brighten the entire dish, offering new dimensions of flavor. Topping Temptations: Sprinkle chopped cilantro or sliced green onions on top for a fresh finish before serving. You can even add a dollop of sour cream or guacamole to elevate the flavor, enhancing the dining experience! Feel free to customize these delightful zucchini enchiladas to fit your tastes or dietary preferences. And for another delicious experience, don’t miss my Cheesy Chicken Enchiladas! They’re sure to impress your family and friends alike! Make Ahead Options These Zucchini Enchiladas are perfect for busy weeknights and meal prep! You can prepare the filling and assemble the enchiladas up to 24 hours in advance. Simply slice the zucchini and fill each strip, placing them in your baking dish. Cover the dish tightly with plastic wrap and refrigerate to maintain freshness. To prevent the zucchini from becoming too watery, pat them dry after slicing. When you’re ready to bake, simply remove the wrap, pour over the enchilada sauce, add cheese, and pop them in the oven for a delightful meal that tastes just as delicious as if made fresh! What to Serve with Zucchini Enchiladas? Elevate your zucchini enchiladas into a delightful meal that dances on your taste buds with these harmonious pairings. Crisp Green Salad: A refreshing salad with mixed greens and a zesty vinaigrette adds crunch, balancing the richness of the enchiladas. Guacamole: Creamy guacamole provides a luxurious texture contrast while enhancing the flavors of the dish. Serve it on the side for dipping or spoon it directly on top! Mexican Rice: Fluffy, seasoned Mexican rice rounds out the meal, providing a satisfying grain element that plays beautifully with the spices in the enchiladas. Pico de Gallo: Fresh pico de gallo with tomatoes, onions, and cilantro gives a burst of brightness and acidity that cuts through the creamy cheese. It’s a perfect fresh touch! Corn on the Cob: Grilled corn brushed with lime and a sprinkle of chili powder adds sweetness, complementing the savory enchiladas in a comforting way. Chilled Agua Fresca: Cool off with a refreshing agua fresca. A fruity beverage balances the meal’s warm flavors while keeping things light. Roasted Vegetables: A medley of roasted seasonal vegetables brings additional layers of flavor and nutrition, harmonizing with the enchiladas. A local vegetable farmer’s market find would be ideal! Dark Chocolate Mousse: Indulge in a light, airy chocolate mousse for dessert—a lovely way to finish off a meal, echoing the rich flavors of the main dish. Sparkling Water: Clean and bubbly, sparkling water with a splash of lime is a great palate cleanser that keeps the meal feeling light and festive. These pairings not only enhance the flavors of your zucchini enchiladas but create a meal that feels like a warm embrace! Expert Tips for Zucchini Enchiladas Uniform Slices: Ensure your zucchini is sliced evenly to achieve consistent cooking. Uneven slices can lead to some enchiladas being overcooked while others are undercooked. Prep Ahead: You can assemble zucchini enchiladas a day in advance and refrigerate them. Just cover with foil before baking to keep them moist. Cheese Choices: Experiment with different cheeses! While shredded cheese adds richness, vegan cheese works fantastically for a dairy-free option, allowing everyone to enjoy these zucchini enchiladas. Sauce Alternatives: If you’re short on enchilada sauce, use homemade salsa as a flavorful substitute. The added freshness can enhance the overall taste! Watch Baking Time: Keep an eye on your enchiladas while baking. Overbaking can cause the zucchini to become mushy, so check for that golden-brown cheese crust to know when they’re done. Zucchini Enchiladas Recipe FAQs How do I select the best zucchini for my enchiladas? Absolutely! Look for fresh, firm zucchini with smooth skin and no dark spots or blemishes. Choose zucchinis that are smaller in size, ideally around 6 to 8 inches long, as they tend to be more tender and flavorful. How should I store leftover zucchini enchiladas? After enjoying your meal, store leftover zucchini enchiladas in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Can I freeze zucchini enchiladas? Yes, you can! To freeze, wrap each enchilada tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw in the fridge overnight when ready to enjoy, and reheat in the oven for the best texture. What should I do if my zucchini strips are too watery? If you find that your zucchini strips are releasing too much moisture, try salting them lightly for 10-15 minutes before using. This draws out excess water. Pat them dry with a paper towel before rolling them up to prevent sogginess in your enchiladas. Are zucchini enchiladas suitable for gluten-free diets? Very! Zucchini enchiladas are naturally gluten-free since they use zucchini instead of traditional tortillas. Just be sure to use a gluten-free enchilada sauce or homemade salsa to keep the entire dish safe for those with gluten sensitivities. Can I customize the fillings in my zucchini enchiladas? The more the merrier! Feel free to add your choice of protein or vegetables to the filling. You can substitute black beans with pinto beans or even add diced bell peppers, spinach, or cooked ground meat for some extra heartiness. Enjoy experimenting! Satisfying Zucchini Enchiladas for a Healthy Twist These Zucchini Enchiladas provide a delightful low-carb and gluten-free alternative to traditional enchiladas, bursting with flavor and easy to customize. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsResting Time 5 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 enchiladasCourse: DinnerCuisine: MexicanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling2 medium Zucchini Fresh, firm, thinly sliced1 can Black Beans Rinsed and drained1 cup Corn Substitutable with diced bell peppers1 teaspoon Cumin For earthy warmth1 teaspoon Chili Powder Adjust according to spice preference1 teaspoon Garlic Powder Can substitute with fresh garlicto taste Salt & Pepper Essential seasonings2 cups Shredded Cheese Mexican blend or vegan optionFor the Sauce2 cups Enchilada Sauce Ensure gluten-free or substitute with salsa Equipment OvenBaking dishmixing bowlKnife Method Step-by-Step Instructions for Zucchini EnchiladasPreheat your oven to 375°F (190°C). Gather your baking dish and all ingredients for a smooth cooking process.In a large mixing bowl, combine black beans, corn, cumin, chili powder, garlic powder, salt, and pepper along with half of the shredded cheese. Mix thoroughly.Slice the zucchini lengthwise into thin strips, about 1/4 inch thick, to mimic tortillas.Take a zucchini strip, spoon a generous amount of the bean filling onto one end, and roll it up tightly. Place seam-side down in a prepared baking dish.Pour the enchilada sauce generously over the rolled zucchini strips, then sprinkle the remaining shredded cheese evenly across the sauce.Bake for 30 minutes until the cheese is bubbly and golden brown, and the zucchini is tender.Allow the zucchini enchiladas to rest for a few minutes, then garnish with freshly chopped cilantro before serving. Nutrition Serving: 1enchiladaCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat at 350°F (175°C) for optimal texture. Tried this recipe?Let us know how it was!
