These Easy Zucchini Enchiladas are a fun twist on the classic dish! Packed with cheesy goodness and zesty flavors, they use thinly sliced zucchini instead of tortillas for a lighter touch.
Honestly, who knew veggies could be so tasty? I love how quick they come together! Just roll them up and pop them in the oven. You’ll impress everyone at the dinner table!
Key Ingredients & Substitutions
Zucchini: This recipe shines with fresh zucchini. If you have eggplant or summer squash, those can work too! Just ensure they are thinly sliced to mimic tortillas.
Ground Meat: I use ground turkey for a healthier option, but feel free to substitute with ground beef or chicken. Vegetarian crumbles or black beans are great options if you prefer a meatless dish.
Enchilada Sauce: Store-bought sauce is quick and easy, but homemade is simple too! You can use green enchilada sauce if you like a different flavor. Make sure it’s gluten-free if you have dietary restrictions.
Cilantro: Fresh cilantro really brightens the dish! If you’re not a fan, parsley or even green onions can be a good substitute for a similar fresh flavor.
How Do I Roll Zucchini Without Breaking It?
Rolling zucchini can be a challenge due to its delicate nature. Here’s how to do it right:
- Cut the zucchini into thin, even slices using a mandoline or vegetable peeler. Thinner slices roll up better.
- If your slices seem too firm, a quick microwave on high for 30 seconds can soften them up.
- Lay the filling along one end, and make sure to roll tightly but gently to avoid tearing.
These tips should help you create perfectly rolled enchiladas that hold together beautifully! Enjoy your cooking!
Easy Zucchini Enchiladas Recipe You’ll Love
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 1 lb ground turkey or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce (red)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Sour cream or Mexican crema, for drizzling
For the Cheesy Topping:
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 30 minutes to cook, totaling around 50 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) so it’s hot and ready when you need it!
2. Slice the Zucchini:
Using a mandoline slicer or a sharp knife, cut the zucchinis into thin slices lengthwise. Aim for about 1/8 inch thickness—these will be your “tortillas.” After slicing, set them aside.
3. Cook the Filling:
In a large skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they’re soft and fragrant, about 3-4 minutes. Add your ground turkey or beef, cooking it until it’s browned and no longer pink. Remember to break it up into small pieces as it cooks!
4. Season the Meat:
Mix in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and cook for another 2 minutes. Then pour in about 1/2 cup of the enchilada sauce, combining it well with the meat mixture. Take it off the heat and stir in half of the fresh cilantro.
5. Roll the Zucchini:
Grab a zucchini slice and lay it flat on your workspace. Take 1-2 tablespoons of the meat filling, spoon it at one end of the zucchini, and carefully roll it up to encase the filling. Repeat this with all the zucchini slices.
6. Assemble the Dish:
Place each rolled zucchini seam side down in a baking dish. Once you have them all lined up, pour the remaining enchilada sauce over the top, ensuring everything is covered.
7. Add the Cheese:
Sprinkle the shredded cheddar and Monterey Jack cheese generously over the entire dish.
8. Bake the Enchiladas:
Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is all melted and bubbly.
9. Garnish and Serve:
Before serving, sprinkle the remaining cilantro on top and drizzle with sour cream or Mexican crema. Enjoy these delicious, cheesy zucchini enchiladas!
These enchiladas are a fantastic way to enjoy a delightful meal without the carbs of traditional tortillas. They’re full of flavor and are sure to be a hit!
FAQ for Easy Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If you’re looking for alternatives, eggplant and yellow squash can both work well. Just slice them thinly to mimic the shape of tortillas.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the meat and use black beans or lentils as a hearty filling. You can also add in some sautéed mushrooms for extra flavor and texture.
How Do You Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) until warmed through, or microwave them for a quicker option.
How Do I Prevent the Zucchini from Becoming Soggy?
To prevent sogginess, make sure to slice the zucchini thinly and pat them dry with paper towels after slicing. Baking the enchiladas uncovered at the end will also help keep them from getting too watery.
