These zucchini enchiladas are perfect for anyone looking for a healthier take on a comfort food favorite. They’re naturally gluten-free, low in carbohydrates, and a great way to sneak in extra vegetables. Despite the lighter ingredients, this dish doesn’t compromise on flavor. It’s hearty, filling, and easy to customize with your favorite fillings, making it suitable for both weeknight dinners and meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini (medium-sized)
Cooked shredded chicken, ground beef, or black beans
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Enchilada sauce (red or green)
Onion, finely chopped
Garlic, minced
Olive oil
Salt and pepper
Fresh cilantro (optional, for garnish)
Sour cream or Greek yogurt (optional, for serving)
Directions
Preheat the oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife.
Lay the slices on a paper towel, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
Add your filling (shredded chicken, ground beef, or beans) and season with salt and pepper. Cook until heated through.
Pour a thin layer of enchilada sauce into the bottom of a baking dish.
Lay out 2-3 overlapping zucchini slices. Spoon some filling onto one end and roll it up tightly.
Place the zucchini roll seam-side down in the baking dish. Repeat with remaining slices and filling.
Pour remaining enchilada sauce over the top and sprinkle with cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.
Servings and timing
Serves 4 people as a main dish. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
Vegetarian: Use black beans, corn, and sautéed bell peppers instead of meat for a plant-based version.
Vegan: Use plant-based cheese and swap meat for lentils or vegan crumbles.
Spicy version: Add diced green chiles or a splash of hot sauce to the filling.
Keto-friendly: Stick with high-fat cheeses and a meat-based filling for a keto-optimized meal.
Creamy enchiladas: Mix a little cream cheese or Greek yogurt into the filling for a richer texture.
Storage/Reheating
Store leftover zucchini enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions for 1–2 minutes until heated through. Note that zucchini may release some moisture when stored, so reheat uncovered to help reduce sogginess. Freezing is not recommended, as zucchini can become watery upon thawing.
FAQs
How do I keep zucchini from being too watery?
Salt the zucchini slices and let them sit for 10 minutes before patting dry. This helps draw out excess moisture.
Can I make this recipe ahead of time?
Yes, assemble the enchiladas a day in advance, refrigerate, and bake just before serving.
What kind of filling works best?
Shredded chicken, ground beef, or black beans all work great. You can also mix in rice or corn.
Is this recipe gluten-free?
Yes, since it uses zucchini instead of tortillas, it’s naturally gluten-free.
Can I freeze zucchini enchiladas?
It’s not recommended, as zucchini tends to become mushy when frozen and reheated.
How thin should I slice the zucchini?
About 1/8 inch thick is ideal—thin enough to roll, but sturdy enough to hold the filling.
Do I need to cook the zucchini before rolling?
No, just slice thinly and remove excess moisture. It will soften perfectly while baking.
Can I use store-bought enchilada sauce?
Yes, store-bought sauce works well, but you can also make your own for more control over flavor and ingredients.
How do I prevent the rolls from unrolling during baking?
Place them seam-side down and pack them snugly in the baking dish so they stay in place.
What cheese is best for this dish?
A blend of cheddar and Monterey Jack melts well and complements the enchilada flavors nicely.
Conclusion
Zucchini Enchiladas are a deliciously healthy and satisfying way to enjoy all the flavors of classic enchiladas without the carbs. Packed with savory filling and covered in gooey cheese and rich sauce, they offer comfort food appeal with a nutritious twist. Easy to make, customizable, and family-friendly, this dish is sure to become a staple in your kitchen.
Zucchini Enchiladas are a low-carb, gluten-free twist on classic enchiladas, using thin slices of zucchini instead of tortillas. Filled with savory meat or beans, topped with rich enchilada sauce and melted cheese, this dish delivers bold Mexican flavor with a healthy upgrade.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Dish
Method:Baking
Cuisine:Mexican
Ingredients
4 medium zucchinis
2 cups cooked shredded chicken, ground beef, or black beans
2 tablespoons fresh cilantro, chopped (optional, for garnish)
1/4 cup sour cream or Greek yogurt (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife (about 1/8 inch thick).
Lay the zucchini slices on paper towels, sprinkle with salt, and let sit for 10 minutes to release moisture. Pat dry.
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
Add the cooked filling (chicken, beef, or beans), season with salt and pepper, and heat through.
Spread a thin layer of enchilada sauce in the bottom of a baking dish.
Lay 2–3 overlapping zucchini slices on a flat surface. Place some filling on one end and roll tightly.
Place the zucchini roll seam-side down in the baking dish. Repeat with remaining slices and filling.
Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
Bake for 20–25 minutes, or until cheese is melted and bubbly.
Garnish with chopped cilantro and serve with sour cream or Greek yogurt, if desired.
Notes
Salt the zucchini and pat dry to reduce excess moisture.Use a mandoline for even zucchini slices that are easy to roll.Don’t overfill the zucchini strips to avoid tearing or unrolling.Pack the rolls tightly in the dish to help them hold their shape during baking.Serve with a side of rice, salad, or extra sauce for a complete meal.
