Zucchini And Pepper Enchiladas

Name: Zucchini And Pepper Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 2 medium cloves garlic, diced; 1 c. minced onion; 1/2 tsp. salt; 1 c. minced green bell pepper; 2 1/2 c. diced zucchini; 1/2 tsp. cumin; 1/2 tsp. oregano; 1/2 tsp. basil; 1/2 tsp. cayenne; black pepper to taste; 1 c. (packed) grated sharp Cheddar cheese

Eats Now Editorial Team · 439 kcal · Vegetarian

Jump to Recipe

Zucchini And Pepper Enchiladas – a delicious recipe with olive oil, garlic, onion, salt, green bell pepper, zucchini. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 Tbsp. olive oil
2 medium cloves garlic, diced
1 c. minced onion
1/2 tsp. salt
1 c. minced green bell pepper
2 1/2 c. diced zucchini
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. cayenne
black pepper to taste
1 c. (packed) grated sharp Cheddar cheese

1
In a large heavy skillet, saute the garlic and onion in olive oil with salt.
2
When the onions are soft, add the peppers, zucchini and herbs.
3
Stir and cook on medium heat for 5 to 8 minutes.
4
Remove from heat and stir in the cheese.
5
Cool to room temperature before filling enchiladas.
6
Prepare red enchilada sauce (next recipe).

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. olive oil, 2 medium cloves garlic, diced, 1 c. minced onion, 1/2 tsp. salt, and more.

Yes, Zucchini And Pepper Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
439 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Corn And Kale Fritters
Curried Cauliflower
Sauteed Baby Spinach With Pine Nuts And Raisins
Sautéed Spinach And Tomatoes

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy