Zucchini Cheese Enchiladas
Equipment
- 23 x 33 cm (9×13-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 (9×13-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
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About This Recipe
Zucchini Cheese Enchiladas are a comforting American-style baked casserole that combines tender zucchini, creamy ricotta, melted cheddar cheese, and a rich tomato sauce wrapped inside soft flour tortillas. This hearty vegetarian meal is easy to prepare and delivers all the creamy, cheesy comfort of a family favorite while making excellent use of fresh zucchini. Whether you’re cooking for a busy weeknight or a relaxed weekend dinner, these enchiladas are guaranteed to satisfy everyone around the table.
Why You’ll Love Zucchini Cheese Enchiladas
This vegetarian enchiladas recipe is simple to make with everyday ingredients and offers plenty of comforting flavor. The creamy ricotta and melted cheddar blend perfectly with the fresh zucchini, while the tomato sauce keeps every bite moist and delicious. It’s also a fantastic recipe for using homegrown zucchini during the summer months. If you enjoy comforting baked dinners, browse our Casserole Recipes, Cheese Recipes, Vegetable Recipes, American Recipes, and Vegetarian Recipes.
How To Make Vegetarian Enchiladas
Combine the zucchini with ricotta, cheddar, onion, garlic, and mushrooms before filling the tortillas. Roll each tortilla tightly and arrange them in a baking dish over a layer of tomato sauce. Cover with the remaining sauce and cheese before baking until golden and bubbling. Zucchini Cheese Enchiladas benefit from a short resting time before serving, allowing the filling to set perfectly.
Serving Zucchini Cheese Enchiladas
Serve these vegetarian enchiladas with sour cream, guacamole, salsa, fresh cilantro, or a crisp green salad. Mexican-style rice, grilled corn, or refried beans also make excellent side dishes for a complete family meal.
Storage Tips
Store leftover Zucchini Cheese Enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven until thoroughly heated for the best texture. They can also be frozen before or after baking for up to three months. For additional food storage guidance, visit the FDA Food Safety website.
These cheesy enchiladas prove that fresh zucchini and simple pantry ingredients can become a wonderfully satisfying vegetarian dinner. Their creamy filling, rich tomato sauce, and golden cheese topping make them a recipe you’ll happily prepare throughout the year.