Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Refrigerate for up to three days.Quick Answer
These Cheesy Baked Zucchini Enchiladas are a delightful twist on a classic dish, featuring roasted zucchini wraps filled with a creamy cheese mixture and topped with a rich homemade enchilada sauce.As the cozy smell of fall fills the air here in New York City, the excitement for holiday gatherings and comforting meals gets me inspired to whip up something delicious and special. Today, I want to share a delightful recipe that not only pleases the palate but also lends a healthy twist to your traditional enchiladas. Let's talk about Cheesy Baked Zucchini Enchiladas-where soft, roasted zucchini wraps around a cheesy filling and is drenched in a rich, homemade enchilada sauce.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Enjoy a healthier twist on traditional enchiladas with fresh zucchini wraps.
- Delight in a creamy and flavorful cheesy filling that satisfies your taste buds.
- Celebrate the aromatic blend of spices in the homemade enchilada sauce.
- Impress your guests with a beautiful and delicious dish perfect for holiday gatherings.
- Quick and easy to prepare, making it a perfect weeknight meal option.
Ingredients
To create these mouthwatering enchiladas, gather the following ingredients:
For the zucchini wraps:
- 3 medium zucchini
- Olive oil
- Sea salt
For the filling:
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 1 tablespoon chopped fresh cilantro (plus more for garnish)
For the enchilada sauce:
- 1 can (15 oz) of diced tomatoes
- 1 can (6 oz) of tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves of garlic, minced
- 1 onion, chopped
- Salt and pepper to taste
How to Make Cheesy Baked Zucchini Enchiladas (Step-by-Step)
Let's talk about creating these delightful enchiladas from start to finish. Follow these steps for a delicious result!
Step 1: Prepare the Zucchini
Start by preheating your oven to 400°F (200°C). Using a vegetable peeler or a mandoline, slice the zucchini into long, thin strips. I like to aim for about ⅛-inch thickness. Toss these strips with a drizzle of olive oil and a sprinkle of sea salt, and lay them out on a parchment-lined baking sheet. Bake for about 10-15 minutes until they're slightly soft and pliable. The golden edges will have you anticipating the moment they come out of the oven!
Step 2: Make the Enchilada Sauce
While your zucchini is baking, let's create a vibrant enchilada sauce. In a saucepan over medium heat, sauté the chopped onion in just a touch of olive oil until it turns translucent. Add in the minced garlic and stir for about 30 seconds until fragrant. Then, incorporate the diced tomatoes (with juices), tomato paste, chili powder, cumin, salt, and pepper. Simmer this sauce for about 10 minutes as it thickens and the flavors meld together-trust me, you'll love the aromatic scent filling your kitchen.
Step 3: Prepare the Filling
In a bowl, mix the ricotta and cheddar cheese with the chopped cilantro. This cheesy filling is creamy and flavorful, providing a delightful contrast to the fresh zucchini.
Step 4: Assemble the Enchiladas
Now it's time to put everything together! Take a zucchini strip, add a spoonful of the cheese filling to one end, and roll it up tightly. Repeat this process for the remaining strips. In a 9x13 inch baking dish, pour a bit of the enchilada sauce at the bottom to prevent sticking. Place the zucchini rolls seam-side down in the dish and cover with the remaining sauce. If you want extra cheesiness (and who wouldn't?), sprinkle some more cheddar cheese on top before popping it into the oven.
Step 5: Bake to Perfection
Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and golden brown. The moment you pull these enchiladas from the oven, the nutty aroma and cheesy goodness will beckon everyone to the table.
Common Mistakes to Avoid
- Overcooking the zucchini: Avoid letting the zucchini strips get too soft during the initial baking; they should be pliable but still hold their shape.
- Using thick cream cheese: Ensure you use ricotta and not a dense cream cheese; this balances the filling perfectly.
- Skipping the sauce: Don't skip pouring some sauce at the bottom of the baking dish! It helps prevent sticking and adds extra moisture.
Tips and Tricks for Success
- For even more flavor, consider adding black beans or corn to the cheese filling.
- Feel free to use other types of cheese, like Monterey Jack or Pepper Jack, for a little heat.
- If you want to make these ahead of time, assemble them without baking and keep them, covered, in the refrigerator for up to a day before popping them in the oven.
Variations
- Substitute zucchini with eggplant or bell peppers for different wraps.
- Add cooked ground turkey or shredded chicken to the filling for added protein.
- Replace cheddar with feta or goat cheese for a tangy twist.
How to Serve
- Serve with a dollop of sour cream or Greek yogurt on top.
- Garnish with extra chopped cilantro or green onions for added freshness.
- Pair with a side salad for a light and balanced meal.
Make Ahead and Storage
- Make Ahead: Assemble the enchiladas without baking and keep them, covered, in the refrigerator for up to a day.
- Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
- Freezing: Freezing is not recommended as it can affect the texture of the zucchini.
Recipe Notes / What I Learned
During my testing of these enchiladas, I discovered that the balance between the creamy filling and the zesty sauce truly elevates the dish. Plus, using zucchini as a wrap makes it wonderfully light yet satisfying, perfect for a holiday gathering or a cozy dinner at home.
Yield and Serving Size
Yield: 6 enchiladas · Serving Size: 1 enchilada
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 10g protein · 20g carbs · 15g fat
Recipe by:
Delicious Cheesy Baked Zucchini Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the zucchini into long, thin strips with a vegetable peeler or mandoline.
- Toss the zucchini strips with olive oil and sea salt. Lay them out on a parchment-lined baking sheet and bake for 10-15 minutes until slightly soft and pliable.
- While zucchini is baking, make the enchilada sauce by sautéing chopped onion in olive oil until translucent. Add minced garlic and cook for another 30 seconds.
- Add diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper to the pan. Simmer for about 10 minutes.
- In a bowl, mix ricotta and cheddar cheese with chopped cilantro to create the filling.
- Take a zucchini strip, place a spoonful of cheese filling at one end, and roll it up tightly. Repeat for remaining strips.
- Place a bit of enchilada sauce at the bottom of a baking dish and arrange the zucchini rolls seam-side down. Top with remaining sauce and extra cheddar cheese if desired.
- Bake for 20-25 minutes until the sauce is bubbling and cheese is melted and golden brown.
Notes
FAQs
1. Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas without baking and store them covered in the refrigerator for up to a day before baking.
2. What can I substitute for zucchini if I want to try something different?
You can try using thinly sliced eggplant or bell peppers as alternatives to zucchini for the wraps.
3. How can I add more protein to the filling?
Consider adding black beans, shredded chicken, or ground turkey to the cheese filling for added protein.
4. Is it possible to freeze the leftover enchiladas?
Yes, you can freeze the leftover enchiladas in an airtight container. They can be reheated directly from frozen, although the texture may vary slightly.
5. Can I use different types of cheese?
Absolutely! Feel free to experiment with different cheeses such as Monterey Jack, Pepper Jack, or even vegan cheese for a dairy-free option.
