Zucchini and Cheese Enchiladas is the perfect comforting meal for busy weeknights! This dish combines tender zucchini, gooey cheese, and rich enchilada sauce for a flavor-packed meal that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Zucchini and Cheese Enchiladas Recipe
- Ingredients for Zucchini and Cheese Enchiladas
- How to Make Zucchini and Cheese Enchiladas
- Tips for Making Zucchini and Cheese Enchiladas
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these Zucchini and Cheese Enchiladas related recipes next!
- Vegetarian Black Bean Enchiladas
- Cheesy Vegetable Enchiladas
- Mushroom and Spinach Enchiladas
- Easy Chicken Enchiladas
Zucchini and Cheese Enchiladas Recipe
- Perfect for Busy Weeknights. This enchilada recipe is perfect for those hectic nights when you want a hot meal but don’t have much time to throw it together. Plus, it’s a meal that everyone in the family will enjoy!
- Vegetarian Delight. Packed with fresh zucchini and cheesy goodness, these enchiladas are a fantastic vegetarian option that doesn’t compromise on flavor. They are just as satisfying as traditional meat-filled enchiladas!
Ingredients for Zucchini and Cheese Enchiladas
- Zucchini: Fresh zucchini provides a healthy, flavorful base for the enchiladas. Grated or thinly sliced works best.
- Flour Tortillas: Soft tortillas make for a perfect wrap to hold all the delicious fillings inside.
- Enchilada Sauce: A rich sauce, either store-bought or homemade, that envelops the enchiladas for a flavor-packed punch.
- Shredded Cheese: A combination of Monterey Jack and cheddar cheese yields the best melting results.
- Onion: Finely chopped onion adds extra flavor to the filling and enhances overall taste.
- Olive Oil: Helps sauté the zucchini and onion for a deliciously tender texture.
How to Make Zucchini and Cheese Enchiladas
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, then add grated zucchini; cook until softened and reduce in volume.
- Remove the mixture from heat and stir in half of the shredded cheese until melted. Season with salt and pepper to taste.
- Spoon about 1/4 cup of the zucchini mixture onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until cheese is bubbly and golden.
- Let cool slightly before serving, and enjoy your delicious Zucchini and Cheese Enchiladas!
Tips for Making Zucchini and Cheese Enchiladas
- Use Fresh Zucchini: Freshly grated or sliced zucchini will always give the best flavor and texture.
- Customize Your Cheese: Feel free to mix up the types of cheese you use! Pepper Jack adds heat, while more soft cheeses provide creaminess.
Make-Ahead Instructions
- You can prepare the enchiladas up to the point of baking. Simply cover and refrigerate them for up to a day before baking.
- Just add an additional 5-10 minutes to the baking time if cooking from cold.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
Freezing Zucchini and Cheese Enchiladas
- Once baked and cooled, freeze enchiladas in a single layer on a baking sheet, then transfer to freezer bags for longer storage.
- Frozen enchiladas can be kept for up to 2-3 months. Bake directly from the freezer, adding extra baking time.
Reheating Zucchini and Cheese Enchiladas
- To reheat in the oven, cover with foil and warm at 350°F (175°C) for about 15-20 minutes.
- In the microwave, heat in 1-minute intervals until heated through.
Serving Suggestions
FAQs
Can I use other vegetables?
Yes! Feel free to mix in bell peppers, spinach, or corn for additional flavor and nutrition.
How can I make this recipe gluten-free?
Simply use gluten-free tortillas and check the enchilada sauce for gluten-free options.
Can I use store-bought enchilada sauce?
Absolutely! Store-bought enchilada sauce can save time while still providing great flavor.
How long do leftovers last in the fridge?
Leftovers can be stored in the fridge for 3-4 days.
Can I freeze these enchiladas?
Yes, they freeze well! Just follow our freezing instructions above for best results.
Vegetarian Black Bean Enchiladas
Cheesy Vegetable Enchiladas
Mushroom and Spinach Enchiladas
Easy Chicken Enchiladas
Zucchini and Cheese Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
Description
Quick and delicious Zucchini and Cheese Enchiladas, perfect for a healthy dinner option.
Ingredients
- Zucchini: Fresh zucchini provides a healthy, flavorful base for the enchiladas. Grated or thinly sliced works best.
- Flour Tortillas: Soft tortillas make for a perfect wrap to hold all the delicious fillings inside.
- Enchilada Sauce: A rich sauce, either store-bought or homemade, that envelops the enchiladas for a flavor-packed punch.
- Shredded Cheese: A combination of Monterey Jack and cheddar cheese yields the best melting results.
- Onion: Finely chopped onion adds extra flavor to the filling and enhances overall taste.
- Olive Oil: Helps sauté the zucchini and onion for a deliciously tender texture.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, then add grated zucchini; cook until softened and reduce in volume.
- Remove the mixture from heat and stir in half of the shredded cheese until melted. Season with salt and pepper to taste.
- Spoon about 1/4 cup of the zucchini mixture onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until cheese is bubbly and golden.
- Let cool slightly before serving, and enjoy your delicious Zucchini and Cheese Enchiladas!
Notes
- Fresh zucchini ensures better flavor.
- Customize with the types of cheese you prefer.
- You can prepare ahead of time and just bake later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Zucchini, Cheese, Enchiladas
