Zucchini Enchiladas Recipe
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.
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.
- 1/4 teaspoon salt
- 1 bay leaf
- 2 garlic cloves minced
- 2 teaspoons sugar
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 medium green pepper chopped
- 1 large sweet onion chopped
- 2 teaspoons dried marjoram
- 1/2 cup minced fresh cilantro
- 2 cans (15 ounces each) tomato sauce
- reduced-fat sour cream optional
- 1 medium sweet yellow pepper chopped
- 2 cans (2-1/4 ounces each) sliced ripe olives drained
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes undrained
- 3 pounds zucchini shredded (about 8 cups)
- 24 corn tortillas (6 inches) warmed
- 4 cups (16 ounces) shredded reduced-fat cheddar cheese
- Carbohydrate 3.37139638960972 g
- Cholesterol 0 mg
- Fat 0.78026069490669 g
- Fiber 0.781951390353179 g
- Protein 0.485720833495012 g
- Saturated Fat 0.111072527850028 g
- Serving Size 1 1 serving (154g)
- Sodium 203.392611124435 mg
- Sugar 2.58944499925654 g
- Trans Fat 0.0723641111542387 g
- Calories 20 calories
Step-by-step
- In a large saucepan, saute peppers and onion in oil until tender.
- Add garlic; cook 1 minute longer.
- Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.
- Bring to a boil.
- Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.
- Discard bay leaf.
- Preheat oven to 350 degrees.
- Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives.
- Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray.
- Pour sauce over the top; sprinkle with remaining cheese.
- Bake, uncovered, 30-35 minutes or until heated through.
- Sprinkle with cilantro.
- Serve with sour cream if desired.
My Family's Favorite Zucchini Enchiladas
As a busy mom, finding quick and healthy meals that please everyone is a constant challenge. This Zucchini Enchilada recipe has become a lifesaver! It's a delicious twist on a classic, incorporating fresh zucchini from my garden for a vibrant and healthy meal. Forget those heavy, calorie-laden enchiladas – this recipe is lighter and still incredibly satisfying. The best part? My kids actually ask for seconds!
The secret to this recipe lies in the fresh ingredients. The vibrant flavors of the zucchini blend seamlessly with the savory tomato sauce and spices. I love using homegrown zucchini, but store-bought works just as well. It's a flexible recipe that adapts to whatever I have on hand. Sometimes I add other vegetables like bell peppers or corn for extra color and nutrition. The kids don’t even notice!
This recipe is perfect for a weeknight dinner, or even a casual weekend gathering. It's easy enough for a busy weeknight but impressive enough to serve to guests. The preparation is straightforward, and the baking time allows for some much-needed downtime. I often use this opportunity to catch up on emails, spend some quality time with my kids, or simply relax with a cup of tea.
The beauty of this dish lies in its versatility. It’s a wonderful way to use up extra zucchini from the garden, making it a budget-friendly option too. I frequently adjust the spice level based on my family's preferences – sometimes a little extra cayenne for a kick, other times a more mild version for the little ones. The adaptability makes it a go-to recipe for any occasion.
Beyond the Recipe: This enchilada recipe is more than just a meal; it’s a family tradition in the making. It’s a dish we all look forward to, a comforting symbol of home-cooked goodness. The aroma fills the kitchen as it bakes, creating a warm and inviting atmosphere. The happy chatter around the dinner table, the satisfied smiles, and the clean plates are the best rewards a mom can ask for. It’s a simple dish with a profound impact – a testament to the power of wholesome food and family togetherness.
Tips and Tricks:
- Prep Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days, saving time on busy weeknights.
- Zucchini Variations: Feel free to experiment with different types of zucchini – yellow squash or even pattypan squash can be used as substitutes.
- Spice it Up: Adjust the amount of cayenne pepper to your liking. For a spicier version, add a pinch of red pepper flakes.
- Cheese Alternatives: Monterey Jack, Colby, or a blend of Mexican cheeses are also great options.
- Make it a Meal Prep Masterpiece: Assemble the enchiladas ahead of time and store them in the refrigerator, then bake them just before serving.
This Zucchini Enchilada recipe is more than just a recipe; it's a story of family, togetherness, and the joy of creating delicious memories in the kitchen. Give it a try, and I'm sure it will become a favorite in your home too! Enjoy!
Serving Suggestions: Serve with a side salad of fresh greens, a dollop of sour cream, and a sprinkle of extra cilantro for a truly delightful culinary experience. The leftovers make a fantastic lunch the next day – even better reheated!
