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Zucchini Enchiladas Recipe
Zucchini Enchiladas Recipe photo by Taste of Home

Zucchini Enchiladas Recipe

Read Reviews (23)
4.5 23
Publisher Photo
I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up. —Angela Leinenbach, Mechanicsville, Virginia
TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 1 medium sweet yellow pepper, chopped
  • 1 medium green pepper, chopped
  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 2 teaspoons sugar
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 3 pounds zucchini, shredded (about 8 cups)
  • 24 corn tortillas (6 inches), warmed
  • 4 cups (16 ounces) shredded reduced-fat cheddar cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup minced fresh cilantro
  • Reduced-fat sour cream, optional

Nutritional Facts

2 enchiladas (calculated without sour cream) equals 326 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 846 mg sodium, 42 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.

Directions

  1. In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf.
  2. Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
  3. Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired. Yield: 12 servings.
Originally published as Zucchini Enchiladas in Healthy Cooking April/May 2011, p35

Nutritional Facts

2 enchiladas (calculated without sour cream) equals 326 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 846 mg sodium, 42 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.

Reviews for Zucchini Enchiladas(23)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jul. 14, 2014

These are excellent! I made two small tweaks to the recipe. After halving the recipe, I substituted 1 can of enchilada sauce for the tomato sauce and substituted 1 con of diced tomatoes with chills and peppers. Even halved, I still had a dozen enchiladas! It's definitely a keeper and so delicious! The cilantro and sour cream just made it even more heavenly!

MY REVIEW
Reviewed Jul. 13, 2014

Just made these for my family. My husband normally doesn't like zucchini but these he gobbled down. He didn't miss the meat. Same for my daughter. This recipe is a keeper.

MY REVIEW
Reviewed Jul. 13, 2014

This recipe was fabulous! The whole family enjoyed it. Thanks for sharing!

MY REVIEW
Reviewed Jul. 13, 2014

I loved this sauce !! You could put anything your little heart desired in these , including a meat , but the sauce is wonderful !!! Thanks for a great , healthy as you want to make it , recipe !! I will use it again and again !!!

MY REVIEW
Reviewed Jul. 13, 2014

I made these. one pan I did the rolled enchiladas and the other pan I layered the corn tortillas. they both turned out great.

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