Tacky, low carb Zucchini Enchiladas are a straightforward and wholesome tackle everybody’s favourite, ever-satisfying Mexican rooster enchiladas.
It’s formally summer season! Which means our gardens, farmers markets, and native grocery shops are overflowing with contemporary zucchini.
These wholesome zucchini enchiladas are my new favourite method to incorporate zucchini into our weekly dinner routine (together with Zucchini Stir Fry).
Made with out tortillas, these straightforward zucchini enchiladas use tender, skinny slices of contemporary zucchini for a low carb different.
Filled with seasoned rooster, corn, peppers, and loads of melty cheese, this straightforward vegetable-wrapped enchilada recipe will be completed along with your selection of both pink or inexperienced enchilada sauce.
5 Star Overview
“My husband mentioned this was the most effective dish I’d ever made and I’d just about need to agree!”
— Karen —
Methods to Make Zucchini Enchiladas
A lean twist on basic enchiladas, these wholesome zucchini enchiladas haven’t any tortillas.
As an alternative, thinly sliced zucchini hugs the flavour filling for a gluten free, low-carb different.
Zucchini. Loaded with fiber and vitamins, zucchinis are the most effective tortilla different for these following a low carb weight-reduction plan. (These Zucchini Pizza Boats are one other nice low carb zucchini recipe to attempt.)Hen. Primarily based on my grammy’s well-known Inexperienced Chile Hen Enchiladas recipe, the filling is a mixture of lean shredded rooster, contemporary veggies, and Greek yogurt for creaminess.
Corn. One other summertime favourite that lends beautiful taste and texture to the filling (and to this Mexican Corn Dip). In the summertime, I favor to make use of candy corn eliminated contemporary from the cob, however it’s also possible to use thawed, frozen corn, or canned corn if that’s what you could have accessible.Onion + Garlic. Constructing blocks of taste.Peppers. A mixture of bell peppers and zippy poblanos offers the filling with an ideal mix of sweetness and spice.
Enchilada Sauce. Whether or not you’re craving zucchini enchiladas with inexperienced sauce or pink, this recipe is for you. I’ve made this recipe (and these Vegan Enchiladas) with each sauce types, they usually’re each scrumptious. You’ll be able to’t go unsuitable.Greek Yogurt. Provides physique and creaminess to the filling—plus further protein!Cheese. If you happen to ask me, the most effective enchilada recipe is one which accommodates loads of cheese (like these Vegetarian Enchiladas)! Included within the filling and smothered on prime, these tacky zucchini enchiladas are positive to please.
Spices. A easy mix of cumin, chili powder, and a little bit of salt offers the filling loads of life.Toppings. Use your favourite Mexican toppings to complete your plate of wholesome zucchini enchiladas (or Blackened Zucchini Tacos). Plain Greek yogurt, cilantro, diced tomatoes, or slices of creamy avocado are a few of our go-tos.
Put together the filling. Slice the zucchini into skinny planks utilizing a mandoline.
Organize 3 overlapping strips of zucchini subsequent to one another and place a heaping scoop of filling within the center. Fastidiously roll up, then repeat with the remaining zucchini.
Organize within the baking dish and prime with the remaining enchilada sauce and cheese. Bake till the sauce is effervescent and the cheese is melted.Serve scorching, with any and all desired enchilada toppings. ENJOY!
To Retailer. Leftover zucchini enchiladas could also be saved within the fridge for as much as 2 days.To Reheat. Heat leftover zucchini enchiladas in a preheated 350-degree F oven till heated by way of. You may additionally microwave them in a lined container till steaming.To Freeze. I don’t suggest freezing zucchini enchiladas as soon as assembled or baked, because the zucchini turns into very tender and watery when thawed.
Meal Prep Tip
To Make 1 Day In Advance: Assemble the enchiladas by way of Step 7. Bake simply earlier than serving. To Make Extra Than 1 Day In Advance: Prep the enchilada filling as directed by way of step 3 and retailer it in an hermetic container within the fridge for as much as 4 days. When prepared to complete the recipe, slice, fill, roll, and bake as directed earlier than serving.
Minimize up leftovers into small bite-sized items and serve over a mattress of steamed brown rice, cauliflower rice, or quinoa for a fast and simple zucchini enchiladas casserole.
What to Serve with Zucchini Enchiladas
Advisable Instruments to Make this Recipe
Skillet. This reasonably priced possibility has been a long-time favourite in my kitchen.Mandoline. It’s not a instrument I exploit day-after-day, however once you want it, it’s laborious to beat for effectiveness and ease.Baking Dish. This 9×13 baking dish bakes evenly and is available in an array of enjoyable colours.
How do you propose to make use of up all your zucchini this season? I believe these Zucchini Fritters are subsequent on my checklist!
Often Requested Questions
Zucchini accommodates lots of water, a lot of which is launched whereas cooking. If you happen to’re involved in regards to the enchiladas being too watery after cooking, you might calmly salt the zucchini as soon as it’s thinly sliced and prepare the slices on a layer of paper towel. Let the zucchini sit for 10 to fifteen minutes. The salt will assist extract water, and the paper towels will take in the moisture.
In my expertise, I can normally match about 16 zucchini enchiladas right into a 9×13-inch pan. Nonetheless, this quantity might fluctuate relying on the scale of the zucchinis used and the way full you stuff them. If obligatory, you possibly can bake further enchiladas in an 8×8-inch pan or perhaps a loaf pan.
I like to make use of an extra-wide spatula or pancake turner with a big head to carry the enchiladas cleanly from the baking dish for serving. If you happen to wrestle and find yourself with one thing resembling a zucchini enchiladas casserole in your plate, no worries, it can nonetheless style delish!
Chopped contemporary cilantroNonfat plain Greek yogurtDiced cherry tomatoes
**BAKING TIP: If all your zucchini enchiladas don’t slot in a single baking dish, you possibly can bake the additional in a smaller dish on the aspect.
TO MAKE AHEAD: To make forward as much as 1 day upfront, assemble the enchiladas by way of Step 7. Bake simply earlier than serving. If you happen to want to make forward zucchini enchiladas greater than 1 day upfront, prep the enchilada filling as directed by way of step 3 and retailer it in an hermetic container within the fridge for as much as 4 days. When prepared to arrange, slice, fill, roll, and bake as directed simply earlier than serving.
TO STORE: Leftover zucchini enchiladas could also be saved within the fridge for as much as 2 days.
TO REHEAT: Heat leftover zucchini enchiladas in a preheated 350-degree F oven till heated by way of. You may additionally microwave them in a lined container till steaming.
TO FREEZE: I don’t suggest freezing zucchini enchiladas as soon as they’re assembled or baked, because the zucchini turns into very tender and watery when thawed.
VEGETARIAN OPTION: Swap the rooster for 1 can of rinsed and drained low-sodium black beans.
WHOLE30 OPTION: You can also make these zucchini enchiladas with out cheese and swap in a nondairy Greek yogurt to create a Whole30 zucchini enchiladas recipe that’s additionally dairy free.
Attempt certainly one of these different well-liked zucchini recipes to make use of up your seemingly countless provide of summer season zucchini:
READ: Zucchini Enchiladas
Effectively Plated by Erin