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Zucchini Enchiladas

33 reviews
Total Time
Prep: 1-1/2 hours Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Angela Leinenbach, Mechanicsville, Virginia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 30, 2022

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. —Angela Leinenbach, Mechanicsville, Virginia

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Test Kitchen Approved

Zucchini Enchiladas

Contest Winner
33 reviews
Prep Time 1 hour 30 min
Cook Time 30 min
Yield 12 servings

Ingredients

  • 1 medium sweet yellow pepper, chopped
  • 1 medium green pepper, chopped
  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 2 teaspoons sugar
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 3 pounds zucchini, shredded (about 8 cups)
  • 24 corn tortillas (6 inches), warmed
  • 4 cups shredded reduced-fat cheddar cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup minced fresh cilantro
  • Reduced-fat sour cream, optional
Text Ingredients

Directions

  1. 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.
  2. Preheat oven to 350°. 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.
  3. Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

Nutrition Facts

2 each: 326 calories, 13g fat (6g saturated fat), 27mg cholesterol, 846mg sodium, 42g carbohydrate (10g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.

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