Get ready to dive into a dish that transforms humble zucchinis into a comforting, cheesy, and flavor-packed meal with this Cheesy Baked Zucchini Enchiladas Recipe. It’s an absolute joy to make and even more enjoyable to eat! Every bite delivers layers of tender zucchini, spicy black beans, sweet corn, and gooey melted cheese, all wrapped up in a baked enchilada bursting with vibrant flavors. Whether you’re craving a wholesome vegetarian dinner or simply want to impress your friends with something a little different, this recipe truly shines.
Ingredients You’ll Need
The magic of this Cheesy Baked Zucchini Enchiladas Recipe comes alive through simple, fresh ingredients. Each element plays a vital role in building the perfect blend of taste, texture, and color, making the dish both wholesome and satisfying.
- 4 medium zucchinis: Thinly sliced to replace traditional tortillas, tender but sturdy for rolling.
- 1 tablespoon olive oil: For sautéing the aromatics, adding richness and depth.
- 1 small onion, finely chopped: Brings a subtle sweetness and savory base flavor.
- 2 cloves garlic, minced: Offers a fragrant punch that enhances the spices.
- 1 teaspoon ground cumin: Adds warm, earthy tones essential to Mexican-inspired dishes.
- 1 teaspoon chili powder: Provides a mild kick and smoky aroma.
- 1/2 teaspoon smoked paprika: Elevates the depth with subtle smokiness.
- Salt and pepper to taste: Balances and brightens all the flavors.
- 2 cups cooked black beans (or one 15 oz can, drained and rinsed): Protein-packed and creamy, the heart of the filling.
- 1 cup corn kernels (fresh or frozen): Sweetness and crunch for added texture contrast.
- 2 cups enchilada sauce: Tangy and zesty, keeps the dish moist and flavorful.
- 2 cups shredded sharp cheddar cheese: Sharpness that melts beautifully over the enchiladas.
- 1 cup shredded mozzarella cheese: Gooey stretchiness that perfectly complements cheddar.
- 1 tablespoon chopped fresh cilantro, for garnish: Fresh and fragrant finish to brighten the dish.
How to Make Cheesy Baked Zucchini Enchiladas Recipe
Step 1: Prepare the Oven and Zucchini
First things first, preheat your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake. Using a vegetable peeler or mandoline slicer, slice each zucchini lengthwise into thin strips about 1/8 inch thick. These will act as your “tortillas” for wrapping, so aim for thinness but maintain enough firmness so they don’t break apart.
Step 2: Slightly Bake the Zucchini Strips
Lay the zucchini strips on a parchment-lined baking sheet and bake for 5 to 7 minutes. You want them slightly tender, just enough to roll easily without cracking, but still holding their shape. This step helps prevent sogginess and keeps your enchiladas intact after baking.
Step 3: Sauté Aromatics and Spices
While the zucchini roasts, heat olive oil in a skillet over medium heat. Toss in the chopped onion and minced garlic and sauté until the onion turns translucent, about 3 to 4 minutes. This step builds the flavor foundation of the filling. Then, stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute or two to release those amazing aromas.
Step 4: Mix in Beans and Corn
Add the cooked black beans and corn kernels to the skillet, stirring everything together until evenly mixed. This filling is packed with hearty textures and a perfect blend of spice and sweetness, bringing plenty of comfort and nutrition to the dish. Remove the skillet from heat to prepare for assembly.
Step 5: Assemble the Enchiladas
Pour one cup of enchilada sauce evenly on the bottom of a large baking dish to create a flavorful base. Lay out 3 or 4 zucchini strips side by side, slightly overlapping, to make a base for one enchilada. Spoon a generous amount of the black bean and corn mixture at one end of the zucchini slices, then roll them up carefully around the filling. Place each roll seam side down into the baking dish. Repeat until all zucchini strips and filling are used.
Step 6: Top and Bake
Pour the remaining enchilada sauce over the rolled zucchini enchiladas, making sure every bite gets saucy goodness. Sprinkle both sharp cheddar and mozzarella cheeses evenly on top, creating a melty, golden layer. Bake in the preheated oven for 20 to 25 minutes until the cheese is wonderfully bubbly and lightly browned. Remove from the oven and let sit for a couple of minutes before digging in.
How to Serve Cheesy Baked Zucchini Enchiladas Recipe
Garnishes
Fresh cilantro sprinkled over the top adds a burst of herbal brightness that perfectly balances the richness of the cheese and enchilada sauce. For an extra touch, you can add a dollop of sour cream or sliced avocado to complement the vibrant flavors.
Side Dishes
This dish pairs wonderfully with light sides like a crisp green salad with a tangy lime vinaigrette or a bowl of Mexican-style rice. A simple side of black beans or grilled corn also works beautifully to round out your meal.
Creative Ways to Present
For a fun twist, try serving the enchiladas in individual ramekins or small baking dishes for personal portions. You can also add a sprinkle of crushed tortilla chips on top for a contrasting crunch before serving. A fresh squeeze of lime over everything brings a lively citrus note that elevates the whole experience.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Zucchini Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they rest, making reheated portions even tastier.
Freezing
You can freeze unbaked assembled enchiladas by wrapping the dish tightly with plastic wrap and aluminum foil, then store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until warmed through and the cheese is melty again. Alternatively, use a microwave for a quicker option but expect slightly less crispness.
FAQs
Can I use other vegetables instead of zucchini for this recipe?
Absolutely! While zucchini works beautifully as a low-carb tortilla substitute, thin slices of yellow squash or eggplant can also be used to create delicious baked enchiladas.
Is this recipe suitable for vegans?
This version includes cheese, so it is vegetarian but not vegan. To make it vegan, substitute the cheeses with your favorite plant-based alternatives.
Can I make this recipe gluten-free?
Yes, the Cheesy Baked Zucchini Enchiladas Recipe is naturally gluten-free since it uses zucchini as the wrap instead of traditional tortillas.
What can I substitute for black beans?
If you’re not a fan of black beans, pinto beans or cooked lentils make excellent alternatives that blend well with the corn and spices.
How spicy is this dish?
The chili powder adds a mild to moderate heat that can be adjusted depending on your preference. Feel free to reduce or increase it, or add a pinch of cayenne for an extra kick.
Final Thoughts
This Cheesy Baked Zucchini Enchiladas Recipe is an absolute winner in my book and something you’ll want to make again and again. It’s wholesome, comforting, and full of personality, transforming simple ingredients into a memorable meal. I can’t wait for you to try it and share this delicious dish with your loved ones — it’s sure to become a favorite!
Print
Cheesy Baked Zucchini Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 zucchini enchiladas (serves 4-6)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Cheesy Baked Zucchini Enchiladas are a delightful low-carb twist on traditional enchiladas, featuring thinly sliced zucchini wrapped around a flavorful mixture of black beans and corn. Baked with enchilada sauce and topped with a blend of sharp cheddar and mozzarella cheese, this dish is perfect for a comforting and wholesome vegetarian meal.
Ingredients
Vegetables
- 4 medium zucchinis
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon chopped fresh cilantro, for garnish
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
- 2 cups enchilada sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Slice Zucchini: Using a peeler or mandoline slicer, slice each zucchini lengthwise into thin strips about 1/8 inch thick to use as the enchilada wraps.
- Bake Zucchini Strips: Place the zucchini strips on a parchment-lined baking sheet and bake for 5-7 minutes until slightly tender but still firm. Set aside to cool.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
- Add Spices: Stir in ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
- Combine Filling: Add the cooked black beans and corn to the skillet, mixing well with the spices. Remove from heat.
- Prepare Baking Dish: Pour 1 cup of enchilada sauce into a large baking dish, spreading it evenly across the bottom.
- Assemble Enchiladas: Lay out 3-4 zucchini slices overlapping to form the base for each enchilada.
- Fill and Roll: Spoon a generous amount of the black bean and corn mixture onto one end of the zucchini slices, then roll them up tightly.
- Arrange in Dish: Place each zucchini roll seam side down into the baking dish on top of the sauce.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the shredded cheddar and mozzarella cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the enchiladas are heated through.
- Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro before serving.
Notes
- You can substitute black beans with pinto beans or kidney beans if preferred.
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Make sure not to overbake the zucchini strips initially to avoid sogginess.
- To keep the enchiladas gluten-free, confirm that the enchilada sauce does not contain any wheat-based thickeners.
