Zucchini Enchiladas Recipe

Name: Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 medium sweet yellow pepper, chopped; 1 medium green pepper, chopped; 1 large sweet onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 2 cans (15 ounces each) tomato sauce; 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained; 2 tablespoons chili powder; 2 teaspoons sugar; 2 teaspoons dried marjoram; 1 teaspoon dried basil; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 bay leaf; 3 pounds zucchini, shredded (about 8 cups); 24 corn tortillas (6 inches), warmed; 4 cups shredded reduced-fat cheddar cheese; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1/2 cup minced fresh cilantro; Reduced-fat sour cream, optional

Servings: persons

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 pounds zucchini, shredded (about 8 cups)
24 corn tortillas (6 inches), warmed
4 cups shredded reduced-fat cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh cilantro
Reduced-fat sour cream, optional

1
In a large saucepan, saute 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.
2
Preheat oven to 350u00b0. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
3
Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 medium sweet yellow pepper, chopped, 1 medium green pepper, chopped, 1 large sweet onion, chopped, 2 tablespoons olive oil, and more.

Yes, Zucchini Enchiladas falls under the Soups & Stews 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.

Zucchini Enchiladas

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