Zucchini Enchiladas Recipe

4.5 36 35
Zucchini Enchiladas Recipe
Zucchini Enchiladas Recipe photo by Taste of Home
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Zucchini Enchiladas Recipe

Read Reviews
4.5 36 35
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 30 min.

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

Directions

In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened. Discard bay leaf.
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 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 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 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.

  • 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 the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened. Discard bay leaf.
  2. 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 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° for 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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MY REVIEW
Taxmaster User ID: 4155954 274617
Reviewed Sep. 28, 2017

"Just tried this today for the first time - and have to say I won't be making it again. I really wanted to like this recipe since it uses zucchini, which we have in abundance at this time of year, but it really left us wanting. It was really bland, and even though it looked like there was a lot of sauce, it was also rather dry. I have so many other good zucchini recipes so I'll just skip using this one again. Glad others enjoyed it!"

MY REVIEW
zookeeperk User ID: 819663 256871
Reviewed Nov. 16, 2016

"While the prep time can make you hesitate, the end result is worth the effort!! For our own taste, I doubled the peppers, onion and garlic, sauted, then removing half adding it to the zucchini filling along with black beans."

MY REVIEW
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!"

MY REVIEW
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. : )"

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

"Excellent!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

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

"Good and will make again."

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