These Cheesy Zucchini Enchiladas are healthy, hearty, and full of veggies. They’re a great way to use your summer zucchini, and they can even be made ahead of time for a super easy weeknight vegetarian dinner.
We’re starting to have nice fall weather here, and I think I’m finally ready to say goodbye to summer recipes. But first, I just had to share this delicious Cheesy Zucchini Enchilada Recipe with you!
I know some people don’t love zucchini because it can get a little mushy and doesn’t naturally have much flavor. But I promise these Cheesy Zucchini Enchiladas are packed with flavor and the zucchini has the perfect bite.
Cheesy Zucchini Enchilada Recipe Ingredients
- Zucchini – I used a mixture of green and yellow zucchini because that’s what I had. Some of my garden zucchini were pretty large, so I removed some of the seeds, but the middle part wasn’t as flavorful. Otherwise, I diced the zucchini up into small pieces.
- Onion – I added about 1/2 a large onion to the zucchini; it roasted up nicely and added some extra aromatic flavors.
- Cheese – I used a mixture of shredded Monterey Jack cheese and white cheddar. I like the sharpness of the white cheddar, and the Monterey Jack cheese melts really well. You can use any kind of cheese you like.
- Green Chile – Green Chile is totally optional here, but I like adding a can or two of diced mild green chile because it’s so good!
- Corn Tortillas – Corn tortillas are traditionally used in enchilada recipes, but you can use small flour tortillas if you prefer them. I use regular white or yellow corn tortillas and heat them in a little cooking spray to ensure they don’t break when I fold them.
- Enchilada Sauce – I used canned enchilada sauce. I like to get the Hatch brand, and I typically use the red sauce that’s either mild or medium in heat. Green enchilada sauce is also delicious!
- Spices – I like to roast my zucchini with some cumin, paprika, and granulated garlic. This adds so much flavor and gives the enchiladas a more authentic taste.
- Olive Oil
- Salt and Pepper
Why Your Body Will Love This Cheesy Enchilada
- Full-spectrum benefits – Zucchini is loaded with antioxidants, fiber for digestion, carotenoids for eye health, and Vitamin A for the immune system. The seeds in zucchini are also known to promote liver function.
- Anti-inflammation and Immune Support – Onions are superfoods with benefits ranging from heart health to cancer prevention to immune support. They’re loaded with potassium and have anti-inflammatory benefits.
- Digestive Health – Green chile benefits digestion by increasing the production of gastric juices and improving nutrient absorption. It’s also high in Vitamin C.
How To Make The Best Cheesy Zucchini Enchilada Recipe
Enchiladas can sometimes feel like a labor of love to assemble, but they’re so worth it!
- Start by roasting the zucchini. Preheat oven to 425 degrees F. Dice up zucchini and onion and add them to a large baking sheet. Drizzle with olive oil and season with cumin, paprika, garlic, salt, and pepper. Mix together with your hands and roast zucchini until softened and browned, about 30 minutes.
- Let the zucchini cool for a few minutes, and then add it to a large bowl. Next, add the cheese and green onion to the bowl and mix everything together. Give the mixture a taste and add extra salt, pepper, or spices if needed.
- Add about 1/2 cup of enchilada sauce to the bottom of a large baking dish and spread it around to make sure the bottom is fully coated. You will want to heat your corn tortillas a bit before folding up the enchiladas. I to heat mine in a pan over medium heat with a bit of cooking spray. You could also use the microwave.
- Lay your heated corn tortilla on a cutting board and add 1-2 scoops of the zucchini mixture. Use your hands to gently roll up the tortilla, trying to contain all the filling. Place enchilada in the baking dish and repeat until you’ve used up all your enchilada filling.
- Pour the remaining enchilada sauce on top, use a spoon to ensure all the tops are covered, and sprinkle with a generous handful of shredded cheese. Bake enchiladas until cheese is melted and enchiladas are bubbly.
- Remove from the oven, let cool, and garnish with your favorite toppings. Enjoy!
Zucchini Enchilada Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes! Just make sure to use corn tortillas and a gluten-free enchilada sauce.
- Is this recipe vegan? No, I did use real cheese, but you can easily use vegan cheese if you like.
- Can I make these enchiladas ahead of time? Yes, you can fully assemble them and then cover and store them in the refrigerator for up to three days before baking. Bake at the regular temp and time.
- Can I freeze these cheesy zucchini enchiladas? I haven’t frozen them myself, but enchiladas generally freeze very well. Zucchini can get a little soggy when thawed out, so just watch for that, but it shouldn’t cause a problem.
- How long can I keep the leftovers in the refrigerator? They will stay fresh for about four days when refrigerated in an airtight container.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Vegetarian Enchilada Recipes?
Best Vegetarian Enchilada Recipe
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Pumpkin Skillet Enchiladas with Black Beans
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PrintCheesy Zucchini Enchiladas
- Total Time: 1 hour 35 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
These Cheesy Zucchini Enchiladas are the perfect way to enjoy the last of the summer zucchini!
Ingredients
- 6–8 cups diced zucchini
- 1 small yellow onion, diced
- 2–3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 7 oz can green Chile, optional
- 4 cups shredded cheese, divided
- 12 Corn tortillas
- 1 (15 oz) can enchilada sauce, you may need a little more if you’re using a bigger baking dish
- Optional toppings: guacamole, salsa, hot sauce, pico, black olives, onion, lettuce, etc…
Instructions
- Start by roasting the zucchini. Pre-heat oven to 425 degrees F. Dice up zucchini and onion and add them to a large baking sheet. Drizzle with 2-3 teablespoons olive oil and season with cumin, paprika, garlic and salt and pepper (to taste). Mix together with your hands and roast zucchini until softened and browned, about 30 minutes.
- Let the zucchini cool for a few minutes and then add it to a large bowl. Next, add in 3 cups shredded cheese and green chile to the bowl and mix everything together. Give mixture a taste and add extra salt, pepper or spices if needed.
- Add about 1/2 cup of enchilada sauce to the bottom of a large baking dish and spread it around to make sure the bottom is fully coated. You will want to heat your corn tortillas a little bit before folding up the enchiladas. I like to just heat mine in a pan over medium heat with a little bit of cooking spray. You could also use the microwave.
- Lay your heated corn tortilla on a cutting board and add 1-2 scoops of the zucchini mixture. Use your hands to gently roll up the tortilla, trying to contain all the filling. Place enchilada in the baking dish and repeat until you have used up all your enchilada filling.
- Pour the remaining enchilada sauce on top, use a spoon to make sure all the tops are covered and then sprinkle with remaining 1 cup shredded cheese. Bake enchiladas until cheese is melted and enchiladas are bubbly, 20-30 minutes.
- Remove from the oven, let cool and then garnish with your favorite toppings and enjoy!
Notes
If you don’t want your cheese to get too cooked, you can cover your pan with tin foil and then take it off for the last 10 minutes of cooking to make sure the cheese is perfectly melted.
- Prep Time: 35 mins
- Cook Time: 60 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: Mexican American
Nicole @ Foodie Loves Fitness says
This sounds so good! I’m a big fan of zucchini & haven’t made enchiladas in way too long.
She Likes Food says
Thanks, Nicole!!
Linda says
These were so delicious – thank you for all your recipe ideas!
She Likes Food says
I’m so glad you enjoyed them!!