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Zucchini Enchiladas Recipe

Zucchini Enchiladas Recipe

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. YIELD:12 servings


  • 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


  • 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.

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.

Reviews for Zucchini Enchiladas

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sgronholz User ID: 1473861 251723
Reviewed Jul. 22, 2016

"What an outstanding way to use zucchini! I did cut the recipe in half for the two of us and put some of the cooked enchiladas in the freezer to enjoy at a later date. Also, because we like cooked zucchini, I cubed it and sauteed it with onions and a little olive oil instead of shredding it for the filling. For the sauce, I "cheated" and used my home-canned spaghetti sauce which already contains onions, peppers and basil. I also used my home-canned cut tomatoes, and then added the spices which the spaghetti sauce did not contain. These enchiladas were fantastic! The recipe took a little time to prepare, but was so well worth it! I will definitely be making them again!"

I_Fortuna User ID: 8342880 249778
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. : )"

rjbeery75 User ID: 2114826 234341
Reviewed Oct. 11, 2015


kbroussard User ID: 7857895 220191
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."

berrydenise User ID: 5639793 123633
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!"

scrapo User ID: 2908723 132698
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."

WendyKeen User ID: 5514990 195792
Reviewed Aug. 10, 2014

"My 11 year old and 10 year old loved these! Seemed like an unusual combination at first, but once eating them we can't get enough. They ask for them at least once a week now."

dzz1qy User ID: 6636475 116859
Reviewed Jul. 26, 2014

"Good and will make again."

miolisa User ID: 3420736 111418
Reviewed Jul. 23, 2014

"This was really good and healthy. I will try adding ground beef or shredded chicken and a little jalapenos next time since my husband likes meat with dinner. The sauce was delicious , I am trying to think what else I could put it on."

cooking2please User ID: 6925230 132132
Reviewed Jul. 22, 2014

"My family enjoyed this recipe but was wondering why the tortillas were crispy after baking? The part where the sauce cover was just fine, but very crispy on the edges!!!"

ferndale52 User ID: 4154455 116856
Reviewed Jul. 22, 2014

"these are wonderful. the shredded zucchini actually become a nice meat substitute. i think next time i will try canned enchilada will make a quick, tasty meal in minutes."

Starkchick12 User ID: 6980772 116854
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!"

ditouch User ID: 6133612 193247
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."

lanam76 User ID: 6829311 132691
Reviewed Jul. 13, 2014

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

ladydc User ID: 5299393 191527
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 !!!"

cthulhu666 User ID: 6743974 132130
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."

csburrell User ID: 2260305 178944
Reviewed Jul. 13, 2014

"Made for dinner and we all loved it. I did add 93% lean (cooked) on top of the zucchini. Gave some to two other people and am waiting for their reviews. Will definitely make this again, and probably add italian sausage w/the zucchini."

ymcrs User ID: 4813907 212489
Reviewed Jul. 13, 2014

"Very disappointing! Not a lot of flavor and consistency was mushy. I am willing to try it again with some tweaks (adding meat and more cheese) that may give it more flavor. Very discouraging when a new recipe doesn't work out. Feel like I've wasted food (leftovers probably won't get eaten) , money and time. This was no quick fix meal."

BethenyW User ID: 7791233 116850
Reviewed Jul. 13, 2014

"This was delicious, we added cooked ground beef to the zucchini and extra cheese(we love cheese), it added another dimension to the dish. The sauce was absolutely splendid and I will be using it a lot!! I made half the enchiladas veggie only, the other pan with the ground beef. Both were awesome, hubby preferred the meat added. Will definitely make again and again!!"

cacountrymom User ID: 48573 132688
Reviewed Jul. 13, 2014

"Just substitute low-carb tortillas for the corn tortillas! Voila! Low carb and delicious! And, even with a hand grater, zucchini shreds very quickly. Great option for our vegetarian friends!"

dtrouth2 User ID: 1760222 117032
Reviewed Jul. 12, 2014

"For Shadyn, If you are going to complain about the high carb count, at least know what you are talking about. If you take out the corn tortillas, and sub Splenda for the little bit of sugar, all that is left is the natural carbs from the vegetables. Most of those come from the tomatoes and onion which are the highest in sugar of the vegetables used in this dish. Without the tortillas you turn the dish from enchiladas to a great vegetable side. Also a great way to get those squeamish about eating zucchini to eat it without recognizing that they are. Thanks for the great recipe Angela!"

shadyn User ID: 3828959 212488
Reviewed Jun. 23, 2014

"42 thank you"

NoodleNel User ID: 6393598 184366
Reviewed Nov. 14, 2013

"I made this last night and got rave reviews. I was told it was one of the best new recipes I have tried. How do you shred the zucchini. I guess next time I will use my food processer."

apy31 User ID: 3503760 150101
Reviewed Sep. 3, 2013

"This was delicious! I added black beans like another reviewer did and my husband loved this dish. Even the baby was covered in the yummy sauce!"

deb122367 User ID: 4346357 194890
Reviewed Aug. 11, 2013

"These are fantastic. I added black beans to the filling and sprinkled the olives and cilantro over the top before the sauce. Didn't have marjoram so left that out. The sauce is amazing!"

song_of_joy User ID: 4183124 111415
Reviewed Aug. 5, 2013

"Erine, here in Mexico, we dip the corn tortilla in very hot oil, turning it once and leaving it in the oil just long enough to soften it and make it flexible. Drain it on a paper towel and let it cool enough to handle. Good recipe!"

erine User ID: 5900710 193246
Reviewed Oct. 9, 2011

"So, this was super yummy, but when I folded the corn tortillas, they spilt open! I even tried less and they still split. So I just layered the tortillas with the rest of the goodies. Instead of enchiladas I got more of a casserole. Still tasty though!"

terradactyl User ID: 2992046 132686
Reviewed Aug. 6, 2011

"Loved this different rendition of enchiladas. Used all diced tomatoes and available peppers from my garden to make the sauce. We also froze a pan because the recipe makes so much-will be nice to have in the winter when zucchini isn't in season!"

Pinstripes User ID: 3468767 195788
Reviewed Aug. 5, 2011

"Awesome! Well worth the time, it makes 2 huge pans. I froze one and cooked it the next week, still wonderful. The homemade enchilada sauce is a winner!"

MY REVIEW User ID: 3913704 194856
Reviewed May. 20, 2011

"I halved the recipe, all except the spices, and added chopped lettuce and pickled jalapenos to the top. Super yum! Leftovers were great the next day."

dezzie0807 User ID: 4072915 150100
Reviewed Apr. 30, 2011

"This was super good. the prep time is accurate by time I was done I swore I would never make it again, until we tried it! It makes a lot!!! This makes it more worth it becasue the leftover are great! This may be odd but, I added a pound of ground beef the the filling. Hubby is picky and he loved it also. All the ingredients are a bit spendy."

qtkat User ID: 5929428 111413
Reviewed Apr. 12, 2011

"Recipe was very easy and tasted great! You would never know the filling was zucchini. Will definitely make again."

Mucky User ID: 1392613 117009
Reviewed Apr. 5, 2011

"We loved this recipe! We made and it was enough for two nights. We used various cheeses that we had in the refrugerator. Was good reheaed as well."

chermc User ID: 5390470 132129
Reviewed Apr. 1, 2011

"This was so yummy! I could not even tell the filling was zucchini!"

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