These Easy Zucchini Enchiladas are a fun twist on a classic dish! Filled with yummy cheese and veggies, they are both tasty and healthy.
You’ll be amazed at how simple this meal is to make. Just layer your zucchini, fill them with goodness, and bake. Kid-approved, too! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star here! If you’re in a pinch, yellow squash can be a great substitute. They have a similar texture and flavor.
Cheddar and Mozzarella Cheeses: I love the combo of cheddar and mozzarella for a creamy texture. If you’re avoiding dairy, try vegan cheese or leave out the cheese altogether and use beans for a protein boost.
Enchilada Sauce: Store-bought sauce saves time, but homemade sauce adds a personal touch. If you’re short on time, a taco sauce or salsa could work too!
Onion and Garlic: These add savory depth. If you’re not a fan, you can skip them! Chopped bell peppers could be a tasty replacement for extra crunch.
How Do I Get the Zucchini Just Right for Rolling?
Slicing zucchini thinly is key to making the rolls flexible enough to wrap. Use a sharp knife or a mandoline for even slices. If the zucchini is too thick, it may crack when rolling.
- Slice the zucchinis lengthwise, aiming for 1/8 inch thick strips.
- If they are still a little stiff, you can lightly cook the strips in boiling water for 1-2 minutes to soften them.
Easy Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 25 minutes of baking time. So, in total, you’ll spend around 40 minutes to get these delicious enchiladas ready for dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot enough to bake the enchiladas perfectly!
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, aiming for about 1/8 inch thick. This will make them easy to roll up. Set these aside for now.
3. Cook the Onion and Garlic:
In a skillet, add the olive oil and heat over medium. Once hot, toss in the chopped onion and minced garlic. Sauté until the mixture is soft and fragrant, about 3-4 minutes. The kitchen will smell amazing!
4. Add Spices:
Once your onion and garlic are ready, stir in the ground cumin, chili powder, salt, and pepper. Remove the mixture from heat and let it cool slightly.
5. Mix the Cheeses:
In a separate bowl, combine the shredded cheddar and mozzarella cheeses. This cheesy mixture will make each enchilada super indulgent!
6. Start Assembly:
Spread a thin layer of enchilada sauce at the bottom of a baking dish to prevent sticking. Now you’re ready for the fun part!
7. Roll the Zucchini:
Take a zucchini slice, add a small spoonful of the onion-garlic mixture, and sprinkle on some cheese. Carefully roll it up so the filling is inside, and place it seam-side down in your baking dish. Repeat this with all the zucchini slices, fitting them snugly together in the dish.
8. Finish with Sauce and Cheese:
Once all zucchini rolls are in place, pour the remaining enchilada sauce over them. Then, sprinkle whatever cheese you have left on top. More cheese means more flavor!
9. Bake the Enchiladas:
Pop the dish in the oven and bake for about 20-25 minutes. You’re looking for melted, bubbly cheese on top – it’ll be hard to resist the delicious smell!
10. Serve and Enjoy:
After baking, take the enchiladas out of the oven and let them cool for a few minutes. Then, dollop some sour cream on top and garnish with fresh cilantro or green onions if you like. Serve warm and enjoy your delicious Easy Zucchini Enchiladas!
FAQ for Easy Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with thin slices of eggplant, bell peppers, or even yellow squash. Just keep an eye on cooking times, as some vegetables may require different baking durations.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free if you use a gluten-free enchilada sauce. Be sure to check the labels on store-bought sauces, or you can make your own with gluten-free ingredients.
Can I Prepare the Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas up to a day in advance. Just cover the baking dish with plastic wrap and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if they’re cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also use a microwave for a quicker option!
