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
- 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
- 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.
- Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons 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.
- 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
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