My husband and I are big fans of Mexican food. I make healthier Mexican food at least once a week, and one of my newest go-to recipes is inspired by this zucchini enchiladas recipe by SkinnyTaste.
The enchiladas are delicious, healthy and you will not miss the meat one bit!
I’ve made these zucchini enchiladas twice and have always dug in without remembering to take any pictures, but you can visit the original website to see how beautiful these turn out.
- 3-4 large tortillas
- 2 medium zucchini
- 2 cloves of garlic, minced
- 1 cup of low-fat Mexican blend shredded cheese
- 1 clove garlic, minced
- 1 cup tomato sauce
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 cup vegetable broth
- Grate the zucchini either using a food processor (my preferred method) or a box grater. Let zucchini rest in a colander or on paper towels while making enchilada sauce.
- In a medium saucepan, spray with olive oil and sauté garlic for 30 seconds. Add tomato sauce, broth and spices, including salt and pepper to taste.
- Bring to a boil then reduce to simmer. Let simmer for 5-10 minutes, until desired consistency reached.
- Preheat oven to 400 degrees and spray a baking dish with cooking spray.
- In a medium pan, sauté zucchini and garlic of medium low heat for about 4-5 minutes. Add salt and pepper to taste.
- Remove zucchini from heat and add 1/2 cup of cheese and mix well.
- Cover the bottom of the baking dish with enchilada sauce, making sure to reserve enough sauce to cover the top of the enchiladas.
- Spoon zucchini mixture into tortillas and roll up. Place in dish seam side down.
- Cover enchiladas with sauce and top with shredded cheese.
- Bake uncovered for 20 minutes.
- Serve with desired toppings (we love guacamole) and enjoy!