Zucchini Enchiladas Recipe
Zucchini Enchiladas Recipe photo by Taste of Home

Zucchini Enchiladas Recipe

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4.5 33 32
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I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. —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 each: 326 calories, 13g fat (6g saturated fat), 27mg cholesterol, 846mg sodium, 42g carbohydrate (10g sugars, 7g fiber), 16g 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 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.
  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

Reviews for Zucchini Enchiladas

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 25, 2016

"To shadyn - - Most of the carbs come from fiber not simple sugars. Fiber is considered a carb. Big difference.

Veggies have carbs.
On e large tomato has only 4.8 grams of sugar and 2.2 grams of fibers a total of only grams if you use one whole for the dish.
2 enchiladas only have 10 grams of sugar and 7.7 g of fiber. This is very good.
My tweak is, leave out the tomato products, bell peppers, and marjoram and you will have a eanrly authentic traditional Mexican enchilada sauce. : )"

MY REVIEW
Reviewed Oct. 11, 2015

"Excellent!"

MY REVIEW
Reviewed Feb. 10, 2015

"Wonderful - a real crowd pleaser even amongst meat eaters. I use white corn tortillas instead of flour. I also mix black beans in with the zuchini mixture."

MY REVIEW
Reviewed Sep. 30, 2014

"Absolutely delicious, my picky husband loved it too. Will make again and again. Pretty much followed recipe, just cut it in half for the two of us and used regular cheese not low fat but sure either one would be fine. Lovely way to use up excess zucchini!"

MY REVIEW
Reviewed Sep. 3, 2014

"These I was skeptical when making them, but the sauce smelled delicious! I did add a diced jalapeno to the pepper/onion mixture, doubled the garlic and used some fresh diced tomatoes that I didn't have time to can...Also added some ground cooked sausage I had in the freezer."

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