Zucchini Enchiladas

Zucchini Enchiladas

Zucchini Enchiladas


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia


Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional


In a large saucepan, sauté 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 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch 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.            12 servings


(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)


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