Zucchini Cheese Enchiladas
Zucchini Cheese Enchiladas are a comforting American casserole filled with tender zucchini, creamy ricotta, cheddar cheese, onion, garlic, and mushrooms, then baked in a rich tomato sauce until bubbling and golden. They're an easy vegetarian dinner that's perfect for busy weeknights.
Equipment
- 23 x 33 cm (9x13-inch) baking dish
- medium mixing bowl
- oven
- Cheese grater
- spatula
Ingredients
- 1 medium zucchini grated
- ½ cup ricotta cheese or cottage cheese
- ½ small onion finely chopped
- 1 garlic clove minced
- ½ cup mushrooms finely chopped (optional)
- 1 cup grated cheddar cheese divided
- 13 oz 370 g pasta or spaghetti sauce
- 4 flour tortillas 8-inch
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 23 x 33 cm (9x13-inch) baking dish.
- In a medium bowl, combine the grated zucchini, ricotta cheese, onion, garlic, and mushrooms.
- Stir in ½ cup of the grated cheddar cheese until evenly combined.
- Spread half of the pasta sauce over the bottom of the prepared baking dish.
- Divide the zucchini filling evenly among the tortillas.
- Roll each tortilla tightly and place them seam-side down in the baking dish.
- Scatter any remaining filling over the enchiladas.
- Pour the remaining pasta sauce over the tortillas.
- Sprinkle with the remaining ½ cup of cheddar cheese.
- Bake for about 30 minutes until the cheese is melted, golden, and the filling is hot.
- Allow the enchiladas to rest for 5 minutes before serving.
Notes & Wine Advice
Recipe Notes
Squeeze excess moisture from the grated zucchini before mixing the filling to prevent watery enchiladas. Add sliced black olives, corn, or diced bell peppers for extra flavor and texture. For a spicier version, stir chopped jalapeños or chili flakes into the filling. Serve with sour cream, guacamole, salsa, and a fresh green salad for a complete meal.Wine Advice
A fruity Pinot Noir pairs beautifully with the rich tomato sauce and melted cheese. A crisp Sauvignon Blanc provides a refreshing contrast to the creamy filling.Nutrition values
Calories: 405 kcal | Carbohydrates: 43 g | Protein: 19 g | Fat: 18 g | Saturated Fat: 9 g | Sodium: 690 mg | Sugar: 8 g