Go Back

Recipe by:

Dana Ramsey

Delicious Cheesy Baked Zucchini Enchiladas

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Zucchini Wraps
  • 3 medium zucchini
  • Olive oil
  • Sea salt
Group: Filling
  • 1 cup shredded cheddar cheese
  • 1 cup ricotta cheese
  • 1 Tbsp. chopped fresh cilantro plus more for garnish
Group: Enchilada Sauce
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • Salt and pepper to taste

Equipment

  • Oven
  • Baking dish 9x13 inch
  • Saucepan
  • Parchment paper

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the zucchini into long, thin strips with a vegetable peeler or mandoline.
  2. 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.
  3. 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.
  4. Add diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper to the pan. Simmer for about 10 minutes.
  5. In a bowl, mix ricotta and cheddar cheese with chopped cilantro to create the filling.
  6. Take a zucchini strip, place a spoonful of cheese filling at one end, and roll it up tightly. Repeat for remaining strips.
  7. 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.
  8. Bake for 20-25 minutes until the sauce is bubbling and cheese is melted and golden brown.

Notes

Make sure not to overcook the zucchini when baking initially; they should be pliable but retain their shape.