These easy zucchini enchiladas are a fun twist on a classic! With layers of fresh zucchini, cheesy goodness, and savory sauce, they are sure to please everyone at the table.
Honestly, who could resist this tasty veggie load masquerading as enchiladas? I love to top mine with a dollop of sour cream—yummy! Making them is as fun as eating them!
Key Ingredients & Substitutions
Zucchini: The star of the dish! You want medium zucchinis for easy handling and slicing. If you can’t find zucchini, yellow squash is a good substitute and will offer a similar taste!
Black Beans: This ingredient adds protein and texture. If black beans aren’t your favorite, refried beans or lentils can be used instead. For a lighter option, you can skip these altogether!
Enchilada Sauce: Store-bought sauces work well for convenience. If you prefer homemade, a quick blend of tomatoes, chili powder, and cumin will do the trick! You could also use salsa for a zippier flavor.
Cheese: Cheddar and Monterey Jack are my favorites for that perfect melt. Feel free to switch up the cheeses with pepper jack for some spice or even a dairy-free cheese for a vegan option!
How Do I Make Sure My Zucchini Slices Don’t Get Mushy?
Getting zucchini just right can be tricky, but with these tips, you’ll nail it!
- Slice the zucchini thinly (about 1/8 inch). Thinner slices will roll better and cook faster.
- Don’t overcook the zucchini when baking. The initial baking time helps soften them while keeping their structure!
- Space them evenly when rolling to avoid squeezing too much filling, making them soggy.
By following these steps, you’ll have perfectly rolled and delicious enchiladas every time! Enjoy making your dish a hit.
Easy Zucchini Enchiladas Everyone Will Love
Ingredients You’ll Need:
For the Enchiladas:
- 4 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked black beans (optional)
- 1 cup corn kernels (fresh or frozen)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
For Serving:
- Sour cream (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep time and around 30 minutes for baking. So in total, plan for about 45 minutes to have these delicious zucchini enchiladas ready to serve. Quick and easy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to make sure nothing sticks!
2. Sauté the Vegetables:
In a skillet over medium heat, add the olive oil. Once it’s warm, toss in the chopped onion. Cook for about 3-4 minutes until the onion becomes soft. Then, add the minced garlic and let it cook for another minute until it’s fragrant!
3. Mix in the Fillings:
If you’re using black beans, add them along with the corn to the skillet now. Stir everything together and cook for a few minutes until it’s warmed through. Season the mixture with a pinch of salt and pepper. Once done, take it off the heat.
4. Start Assembling:
Spread about 1/2 cup of enchilada sauce evenly on the bottom of your prepared baking dish. Now grab a zucchini slice, lay it flat, and spoon about a tablespoon of the bean and corn mixture at one end. Add a sprinkle of cheese and a bit of cilantro if you like!
5. Roll and Place:
Roll the zucchini slice up carefully, placing it seam-side down in the baking dish. Keep going until you’ve used up all the zucchini slices and filling!
6. Add the Sauce and Cheese:
Drizzle the remaining enchilada sauce over the top of your rolled zucchini enchiladas, and then sprinkle the remaining cheese on top. You want it nice and cheesy!
7. Bake the Enchiladas:
Cover the baking dish with foil. Bake in the preheated oven for 20 minutes. After that, uncover and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
8. Serve and Enjoy:
Once done, take them out of the oven and let them cool for a few minutes. Serve with optional sour cream and lime wedges for an extra kick! Everyone will love these tasty enchiladas.
Enjoy your delicious and easy zucchini enchiladas that everyone will love!
FAQ for Easy Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with other veggies such as yellow squash, eggplant, or even thin slices of bell peppers. Just make sure to slice them thinly for easy rolling!
What Can I Use Instead of Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can use salsa or a homemade mixture of pureed tomatoes, chili powder, and cumin for a similar flavor. Just adjust the spice level according to your preference!
How to Store Leftover Enchiladas?
Store any leftover zucchini enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas in advance and refrigerate them (covered) before baking. Just make sure to add a few extra minutes to the baking time if they go in the oven straight from the fridge.
