Aug 28, 2013

Cheesy Zucchini Enchiladas


Low Fat, vegetarian healthy enchiladas


Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.

While zucchini is still in season, I'm sharing this recipe from the archives. You all know how much I love enchiladas, well these zucchini enchiladas are huge and filling, and one of my favorite meals in the summer. Perfect topped with chopped cilantro, scallions or jalapeños.

For more enchiladas recipes try; chicken enchiladas, chicken and white bean enchiladas with salsa verde, and turkey and black bean enchiladas. This meatless recipe is also a favorite, and since it has no meat I can splurge a little more on the cheese –yum!


Cheesy Zucchini Enchiladas
Gina's Weight Watcher Recipes
Servings: 4 Serving Size: 1 large enchilada Old Points: 5 pts • Points+: 7 pts
Calories: 258 • Fat: 13.5 g Protein: 22 g Carb: 30 g Fiber: 17 g   


Ingredients:

  • cooking spray
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 2 medium scallions, chopped
  • 1/4 cup cilantro, chopped
  • 2 medium zucchinis, grated
  • kosher salt and fresh ground pepper
  • 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
  • 4 Large La Tortilla Factory Low Carb tortillas
  • chopped scallions (optional)
  • chopped cilantro (optional)

For the Enchilada sauce:

  • 1 garlic cloves, minced
  • 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
  • 1 cups tomato sauce
  • 1/4 tsp chipotle chili powder (to taste)
  • 1/4 tsp ground cumin
  • 1/2 cup fat free vegetable broth
  • kosher salt and fresh pepper to taste

Directions:

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.



In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  




Remove from heat and add 1/2 cup cheese; mix well.



Divide zucchini between in each tortilla, roll and place seam side down in baking dish.  




Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.



Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

148 comments :

  1. This looks great Gina! Your recipes never disappoint! I haven't gotten back to eating we;; after I had my baby but with a vacation coming up in August and recipes like these I am ready to start!

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  2. With Lent starting tomorrow, this is the perfect meal for meatless days! I can't wait to try it!!

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  3. wow--these look yummy. I can not wait to try them. And it's meatless too. Perfect for the lenten season. --Susan

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  4. These look truly incredible. Your images are great,

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  5. This looks amazing! I'm wondering if I can make it work for my boyfriend who thinks no meal is complete without meat! Either way, I'll be trying it!

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  6. Gina, I LOVE your website! I've been reading for quite some time now! My family has several favorites from your site, including santa fe chicken, cilantro lime shrimp, and zuchini turkey burgers. Thanks for all you do, and especially for calculating the points plus points - very helpful! :)

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  7. These look AWESOME! Except our grocery store isn't carring zucchini right now, can you believe? I went to make the turkey stuffed zucchini and couldn't :( Instead I'm making the turkey lerruce wraps. I love your website!!!!

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  8. I really like your recipes. However, I do not like barbecue sauce, and to me chipolte chiles taste like barbecue. So is there something else here you would suggest to substitute?

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  9. These look delicious! I cannot wait until I get my CSA zucchini overflow this summer. These are on my must try list.

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  10. Gina, how are you grating the zucchini? i was thinking of putting them into a food processor but maybe that would make it too mushy? What should the texture of the filling be? Chunky/crunchy or well blended/creamy? thanks!

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  11. These look amazing. I wanted to just leave a comment and let you know how much I love your blog. You make doing weight watchers so easy with all the delicious recipes you post. I have yet to make something I did not like. This blog has really helped me so much get healthier and more diverse in my eating. Thanks for all the time you put into it.

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  12. I made a similar recipe recently but didn't really make my own sauce. I'll have to try it again with your sauce recipe!

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  13. Very healthy recipe.... Yumm!!

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  14. Gina I love this and can't wait to make it! I try to eat more meatless dishes and love the way you incorporate zucchini...

    Would crushed tomatoes be similar to tomatoes sauce?

    thanks again - Lisa

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  15. Oh, WOW~! Those look amazing! Mexican cuisine is one of my favorites! Even better when it is healthy!

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  16. Thanks for all your comments!

    Erin, my husband gobbled it up, and he's not a vegetarian in any way, shape or form!

    Laurie, AMS, Sandra - thank you!

    Shellybird, leave it out, you can use regular chile powder in place of the chipotle chile powder.

    Good question about the zucchini, i put it in my mini food processor, took 2 minutes!

    Lisa, no use one of those small little cans of tomato sauce, crushed tomatoes would be too chunky.

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  17. Wow these look great! I love all your enchiladas!!

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  18. This will be a great meat free meal for a Friday during Lent. Thank you for all you do. When I need a recipe - I come straight to your website and know I won't be disappointed. Love the mobile site too! Easy to read on my iphone.

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  19. Yum! I made this for supper tonight. Didn't miss the meat at all. Thank you Gina for all you do. Like many others, "I Love This Site!"

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  20. I featured you on my blog last week.

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  21. They look so good! Another reason for me to freeze lots of zucchini from my parent's garden this summer :)

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  22. These sound so amazingly delicious! I love veggie enchiladas, and zucchini is the perfect veggie!

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  23. This was absolutely AMAZING!! I had a huge bag of frozen zucchini that I have been wanting to use up and this dish was perfect for it tonight! I am now making the strawberry cheesecake with greek yogurt for dessert so thanks for a yummy evening of great food!

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  24. Oh yummy! I love anything mexican, great recipes Gina!

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  25. Oh lord, this was AMAZING! I made them for my non-dieting family so I added just a bit of shredded chicken. We all loved them and one was plenty to be full!

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  26. Thanks for your comments, I'm glad you liked them. Bazooka, I'm sure they ate even better with chicken :)

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  27. Maybe i missed something in the directions, sorry if i did, but what do you do with the 1/4 cup cilantro? Throw it into the zucchini mixture?

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  28. I'm on the look out for vegetarian recipes right now, this looks fantastic!

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  29. My bad! Yes, I added it with the zucchini. Then I topped them after with extra I chopped.

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  30. Wow! These are delicious. I just made them tonight. I could only find the smaller La Tortilla factory low carb tortillas. Are there two sizes? I easily ate two of these tonight!

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  31. These are amazing! Even my husband, who jokingly calls all veggies "rabbit food", liked them.

    I recently found your blog and I love it. It has revived my love for cooking and my desire to eat better. The recipes are easy, healthy, and delicious. Thank you for making this blog!

    -Jessica

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  32. Looks yummy! I'll definitely give it a try. Being vegetarian, it is a great recipe for me!

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  33. Jessica that's great! And yes there ate two sizes. The larger one I usually fond near the deli section of my supermarket where they sell breads and pitas, etc.

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  34. thanks for sharing this yummy recipe! i put it on my meal plan this week & i'm looking forward to cooking these. i'm going to link to your post on my meal plan post today!

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  35. no zucchini so I used broccoli slaw and it worked out great. So yummy! Thanks for all of your inspiration.

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  36. Just made these tonight. Fabulous!!

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  37. This looks great! I was curious, though, do you find this filling? I'm a nursing mom, on WW, and I would love to make this but I'm afraid that one wouldn't be enough for me!

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  38. Everyone raved about these last night and I thought they were filling as I could barely finish the one that I had :)

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  39. wow, Ive been looking for a tasty low cal enchilada recipe, Thanks! But wonder how good these would freeze. Im really busy at the moment and been living on just out of the freezer food, homemade of course.

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  40. omg this was delicious! no one else in my house likes zucchini so now i have a lot of leftovers and i hope they don't get mushy in the fridge D:

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  41. Yes, one is filling Beth!

    I'm not sure how these would freeze, my advice is to freeze the filling, then assemble only what you'll eat so they don't get mushy.

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  42. mmmm so thankful when you post vegetarian friendly food. :-) i'm going to try making these with my favorite green chile sauce.

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  43. At first I was a bit hesitant and I loved my husband's reaction Zucchini...that's it? But I tried these tonight they were really good. I left out the hot sauce for the little people in my house hey ate them too :)Thanks!

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  44. Can't forget my vegetarians! But honestly, I love meat and didn't miss it. Vegetarian dishes allow me to use more cheese, so that's a plus. : )

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  45. This was very good! My husband, who is a meat lover even asked for seconds. I left out the chilis, used a bit more cilantro, and a little less cheese(Im trying to loss weight). I would recommend trying this to anyone and everyone.

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  46. I just made these and they were WONDERFUL! The whole family enjoyed them and we didn't even miss the meat.

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  47. I am all about lightening up my favorite Mexi dishes! Great recipe :-)

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  48. Oh my gosh, another winner! Thank you for all you do, you've made trying new meals more fun and a lot less stressful!

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  49. These are so filling and amazing !

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  50. I seriously just don't know how you do it. I am in awe of how delicious your recipes are, not even for being low fat, just in general! Then you take into account that they are so low in fat and calories, and yeah, AMAZED! Thank you, thank you, thank you for posting all of the amazing recipes :)

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  51. Made this for dinner 2 nights ago and it was fantastic! Also perfect for a meatless Friday during Lent meal. I had one and a half enchiladas and was stuffed. The only thing not listed in the recipe that I did was drain the liquid off the zucchini mixture before adding the cheese(mine was a bit runny)....oh and more garlic of course but that's because we are garlic fiends.


    LOVED IT and it's totally going in the recipe rotation

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  52. I made them two weeks ago for dinner and my boyfriend keeps asking when I'm going to make them again. Tonight he gets his wish. I'm definitely looking forward to dinner. Yum!

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  53. I'm so happy you all like them, especially the meat lovers!! Thanks for all your reviews.

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  54. WOW! I've been trying many of your recipes lately and this is by far my favorite so far!! I served it with no fat refried beans and it was an amazing meal! Thanks!

    Also - is there any way to "favorite" some of your recipes on the page so that they save somewhere for me to reference in the future?

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  55. i made this for dinner tonight, and we all LOVED it! just recently found your website, and i've made 3 or 4 of your recipes this last week; they've all been winners! this is my new go-to place for meal planning. thanks for making my life easier!

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  56. Just had these for dinner and they are amazing.

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  57. Planned out my entire "weekday menu" using all skinnytaste recipes (that has been the trend lately). Such an amazing version of enchiladas, loved them !

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  58. I'm really happy you all liked them.
    Linz- Wonderful, love to hear that!

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  59. I made these over the weekend and they are absolutely great! Even my husband had seconds. I added some chopped mushrooms and it was delish! All your recipes are incredible!

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  60. I live in Texas and love Tex Mex food. All the restaurants here use corn tortillas, so that's what I used. Instead of the homemade sauce, I used Tex Mex style canned enchilada sauce. These tasted especially good after sitting in the fridge overnight to let the flavors develop. They were really tasty with a dollop of low fat sour cream and some cilantro on top.

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  61. jen lepley-callan5/10/11, 2:46 PM

    Made these last night...yummy. Even my eight year old son loved them...he cut his up and ate them on chips. I'm doing meatless Monday's as a New Years resolution and this was awesome!!

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  62. These were AMAZING!! Even my meat-eating husband loved them! Will definitely make again.

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  63. I usually make these using fat free cheese (takes some getting used to.) Also, highly recommend trying Lavash bread. The brand we get is Joseph's and has some flax seed in it. as the tortillas. The kind we get is square shaped, and when cut in fourths, is perfect for making anything that is rolled. Also great for making a super crispy crust pizza. We like the taste of lavash bread more than some of the super low cal or low carb tortillas out there.

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  64. I am making this tonight, thank you Gina! This week I made your Huevos Rancheros and Bangin Good Shrimp and they were both excellent, I can't thank you enough for the recipes (and pre-calculated points plus).

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  65. Infinion, yeah I really dislike fat free cheese, lavash is great!

    Tamil, I'm so happy you like what you tried so far!

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  66. I made these for dinner last night and WOW. Amazing. Even my "meat and potatoes" husband loved them! Definitely a staple now :)

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  67. I made these over the weekend - my husband and I both really enjoyed them! With a side of your fiesta lime rice, it was a lovely, healthy Mexican dinner at home. :) Thanks so much! I look forward to trying many more of your recipes!

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  68. This was delicious! I added some cumin, chili powder, and ground coriander to the zucchini mixture & it was great. I actually made it with a mixture of zucchini & summer squash & added some thawed frozen spinach. Yum!

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  69. Just wanted to let you know I tried this recipe tonight and loved it! I didn't have scallions or cilantro on hand so I omitted them, can only imaging how much better if I did have them. I made a zucchini batch for myself and a chicken for my ultra picky husband. This was his first time trying an enchilada and he really liked it. I can add this to my repertoire. Your site has helped me get back on track w/ WW. After 6 wks I was getting bored with the same old foods, you're really helping me switch it up and make it exciting again. Thank you!!

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  70. Thank you for this recipe - made it last night and it was a HUGE hit. My husband just emailed me this morning from work and said he's still thinking about them! Thanks for supplying such great recipes, they have made such a difference for us as we pursue a healthier diet :)

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  71. Wonderful! This is a great recipe for this time of year!

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  72. Gina - these are GREAT!
    Made them for Meatless Monday, and LOVE 'em!!
    Keep up the good work!

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  73. I made these last night and added some black beans to the filling. I had to brush my teeth to make myself stop at 12 points. Soooooo good.

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  74. I am not a fan of enchilada sauce. How many points do you think I can subtract? Started points plus yesterday. My will power was tested! Love your website as it will be my go to place for menu planning. ~Jill

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  75. I don't think the sauce effects the points much, but I'm not sure. I would check on recipe builder.

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  76. Hi Gina! I was in the mood for enchiladas tonight so I made these but used spinach instead as well as made your Skinny Chicken Enchiladas so there was some variety. These were SO good. I didn't have the large tortillas for these so I used the same ones I did for the chicken enchiladas. Mine didn't come out as pretty as yours but they were sure tasty! Thank you!!!

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  77. I just discovered your website and tonight I tried this recipe. The preparation was simple and the end result was delicious. I will be making this again, but not before I try some of your other recipes. Thanks so much!

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  78. Hi Gina,
    Love your recipes! I made this last night and it was wonderful! But the zucchini I used was quite bitter. Any remedies for bitter zucchini that you can recommend?

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  79. This looks delicious. It makes me feel as though it will taste like avocado.

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  80. Just sent your link to a new Facebook Fitness group I recently joined - they're ecstatic! Thanks Gina - you've made a lot of people happy and a heck of lot healthier.

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  81. These were amazing! I added a dash of cayenne for some heat. Even my 13 month old daughter loved these. This is going to become a regular meal at our house. I have been trying to go vegetarian but my husband misses meat some times but with recipes like this I think I may even convert him.

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  82. It's not easy to find delicious but also easy to cook vegetarian recipes. You have plenty of both delicious and practical vegeterian recipes here. Thanks for sharing.

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  83. Wow - I just stumbled upon this when looking for something to serve at a ladies night and this was so amazing! Very filling and satisfying, and the zucchini gives it that creamy texture that higher calorie enchiladas have! YUM!

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  84. WOW, WOW, WOW!!! This is so, so good. I cooked it exactly as the recipe stated and it was amazing. I have been cooking your recipes pretty much every single night for over a month and so far I have lost 10 pounds :) Thank you!!!!!

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  85. Gina! Thanks so much for this recipe! I had it for lunch today and my goodness was it delightful! I used smaller tortillas and redid the nutrition info. Yum! Your site is a life saver.-Helena

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  86. Carissa Mammen4/4/12, 9:11 PM

    By chance would you have a recommendation for a green sauce instead of red? My boyfriend cant eat red sauces due to an ulcer so I tend to make his without but enchiladas arent the same without some kind of sauce!
    Thanks!
    Carissa

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  87. I made this tonight and it was so delicious!

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  88. These were soooo good! They ate great portions, and taste fresh- a nice change from some greasy enchilada recipes. I love trying your recipes out- I have used 5 in the past 4 days. I am not trying to lose weight, but am working hard at eating fresh and eliminating overly processed foods. Yours have been fun and satisfying to make!

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  89. LOVE this recipe! Thanks for another great one!

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  90. My friend and I added firm tofu to the zucchini/onion mixture while it was sauteing and it was delicious!

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  91. about how many cups of zucchini is this? I have some grated in my freezer from the monster zucchinis we had last summer but don't know how much 2 normal-sized zucchinis would make. I'm guessing maybe 2c? Looks delicious!!

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  92. Just tried this recipe--YUM! I grated four zucchinis and made a pan with eight filled tortillas. I love cilantro so I added some chopped cilantro to the zucchini mixture. I was surprised at how filling they were. This will be a great go-to recipe when hosting vegetarian friends for dinner. Thanks for sharing!

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  93. Love, love, love this recipe. I used queso fresco instead of mexican blend chees. Wonderful!

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  94. These were very tasty! I put a 1/2 cup of filling in each tortilla and was only able to fill 3 tortillas. But that turned out perfectly since there are only 3 of us! I think I could have shredded 1 more zucchini to make 4. I too added the cilantro at the last minute to the zucchini mixture.

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  95. how is it 13 grams of fat? is that the whole tray or each? my son who is 7 is on a low cholesterol diet so fat is something we watch and we do meatless monday's.

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    1. One serving is one large enchilada.

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  96. I just made this for dinner tonight and it is soooooooooooo delicious! Even my 3 yr old gobbled it up exclaiming, "This is a good dinner mommy!". Music to my ears. Everything I have made on your site has been exceptional, especially the asian chicken stirfry with spicy peanut sauce. My friends and I LOVED it. I'm going to make it again this week with tofu for a veg friend. Can't wait! Thanks for this awesome website, I recommend it to EVERYONE! :-)

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  97. Huge hit in our house! This recipe satisfies a certain want of cheese but sneaks in some delicious seasonal summer vegetables too. I had some pretty huge zucchini so I decided to make six instead of four enchiladas. I did not use reduced fat cheese and low carb tortillas but I did use Whole Foods brand which makes me feel like they were still somewhat healthier ;) For the enchilada sauce, I used some leftover pizza sauce combined with spices. http://epifurious.tumblr.com/post/26867637722/cheesy-zucchini-enchiladas

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  98. These turned out amazing, as have all of the recipes I have tried from this site! Thank you!

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  99. thank you so much for giving us the old weight watchers points values! i lost 80 lbs on the old system and i never switched over to points plus. if it aint broke, dont fix it, right?! :) i cant wait to try your recipes!

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  100. Gina this is a genius recipe! Who would have thought that zucchini enchaladas would taste so good! We loved them they are amazing!

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  101. Gina, I just LOVE your site!!! I have been a cooking feen since I found it.

    Just had these tonight...made them on Sunday and reheated for dinner and let me tell you how AMAZING they were/are!

    I used Trader Joe's Marinara Sauce with basil (didn't have canned tomato sauce) it is was superb **kissing the air with my fingers** :-)

    Thank you so much for your site and your hard work.

    Our family was also very bored with dinner and since I found your blog...my husband has given me several "high-fives" over the dinner table!

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  102. Just made these and WOW!! I added black beans to appease my Texan husband and make them feel more "real" Mexican. I have to say, I was shocked when my hubbie proudly declared he'd eat these every night for a week! Thank you for such a good healthy dish.

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  103. Hi Gina, and thank you for all the delicious recipes!

    This was the first recipe I made off your website and it gets a regular rotation. I double the recipe and add shredded chicken to four of them for my meat-loving boyfriend and son, and I get the lighter zucchini ones, so we're all happy!

    Sometimes I'll take the ingredients and layer them (sauce, tortilla, filling, cheese, sauce, tortilla, filling, cheese, etc.) until all four tortillas have been used so that 1/4 of the tortilla bake equals one rolled tortilla.

    Keep up the excellent work. My tummy thanks you!

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  104. Honestly, I didn't think this would work, but I had to get rid of some zucchinis, and the sauce is so flavorful and amazing! This was so great!

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  105. gina what mini food processor do you have? i'm looking for one but not sure what to look for. thanks!

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  106. What you recommend on the side that would still be low cal? My mind goes right to beans or rice, but don't want to spend the points on that.

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    1. I'd serve a nice green salad!

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  107. Made this for my husband tonight and it was a HUGE hit! They tasted way more amazing than I imagined! This is officially a new family favorite. Thanks Gina! :D

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  108. but don't want to spend the points on that.

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  109. thank you so much for giving us the old weight watchers points values! i lost 80 lbs on the old system and i never switched over to points plus. if it aint broke, dont fix it, right?! :) i cant wait to try your recipes!

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  110. I have learned a lot. thank you. I was very pleased. Thanks

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  111. These are really good! My husband loves mexican but prefers meat but loved these and my so-called vegetarian step-daughter ate these too! Will be making them again :)

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  112. Gina, about how much is the grated zucchini suppose to yield?

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  113. These are amazing!!!!! I've made them three times already
    And they were a hit each time :)

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  114. Tried these tonight...soooo good! The hubby and kids gave them two thumbs up :)

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  115. Tried these tonight...soooo good! The hubby and kids gave them two thumbs up :)

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  116. Made these tonight and they were amazing! My meat and potatoes boyfriend even loved them

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  117. Is the 1/4 cup cilantro, chopped supposed to go inside of the enchiladas with the zucchini, or does it go on top? It's kind of unclear because cilantro is listed again at the end of the recipe with optional

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  118. Hi Gina, I'm in South Africa for the foreseeable and I'm pretty sure they have never heard of low carb tortillas here! How many of the points in the serving are from the low-carb tortillas in this recipe (and others where you use them)? It would be great to know how many more points i need to add for a normal tortilla in your mexican recipes so that I can point them correctly. Looking forward to making these, they look delicious! Jess

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  119. I really enjoy enchiladas but have not made them in awhile. Once I am done with writing and defending my dissertation I need to add this to the menu!

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  120. My husband made these for us last night and they were delicious, but that's not the best part. My 4-year-old semi-picky eater cleaned her plate! I can't wait to make these for her again. Thanks!

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  121. These were amazing! Will make again and again. My husband (carnivore) could not stop eating. Thank you, Gina!

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  122. These were fantastic! Really loved the sauce, I think the chipotle chile sauce was what made it. Should have put even more on than I thought cause the sauce baked off some. Thanks for a great recipe!

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  123. This is sooo good! I did have to drain some of the liquid from the zucchini, and I added some black beans for a little more protien. But it was delish, and even my teenager loved it! I thought no one would eat it but me and that I would have leftovers....big surprise....none left and I even doubled the batch! :)

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  124. Oh I LOVE this recipe. And my zucchini plant is still producing tons of squash. Pinning immediately!

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  125. I just tried these tonight. SO GOOD! And let me just say that it's amazing that I'm saying it's good because I HATE zucchini. But these tasted so indulgent and rich. My room mate and I loved em. I made a corn and black bean salad to go with it. Mad skills :)

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  126. these are the BEST!!!!!!

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  127. I made this recipe tonight and it was a huge hit! Thanks so much for the great alternative to enchiladas!

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  128. Just made this (Southern Florida means that January is zucchini season) and it was delicious! Subbed in corn tortillas for the flour and added a chopped jalapeno to the zucchini mix. Great for leftovers too!

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    Replies
    1. Yum! Chopped jalapeños would be a great addition. I used extra chipotle to the sauce and added Soyrizo to the zucchini mixture. I made this tonight and it was a huge hit. Next time I'll add the jalapeños too.

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  129. Hi Gina, Quick question-- when your recipes, like this one, call for "reduced fat" cheese, is that 2% cheese or part-skim cheese? Thank you!

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  130. I made these the other night for my vegetarian daughter. They were excellent!!. I left out the cilantro. I didn't have any. I used a can of diced seasoned tomatoes instead of the paste, veggie broth and Chili's. I also added 1/2 can drained black beans and two big handfuls of fresh spinach to the zucchini while it was cooking.
    Love your recipes!! So easy and healthy too!!

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  131. Juts made these, they are so good!! :D

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  132. Made these with corn tortillas as I cannot have gluten...delicious! Thanks so much for all you do with these fabulous recipes!

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  133. Delicious, and very cheesy-- you'd never know it's low calorie! Also the sauce is so easy and tasty.

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  134. What do you mean by tomato sauce? In australia its like ketchup. We have tomato pastes and purees and also a concentrate "soup".. just wondering which one you mean.

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  135. These are absolutely wonderful - I'm a high school student with a load of intolerances, and an adapted version of these (gluten free tortillas, no garlic, more veggies, more herbs) has become a staple in my house and I'll continue to use the recipe for years! Thank you so much!

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  136. Lindsey Wright3/13/15, 12:53 PM

    I made these last night and brought them as leftovers for lunch today for the Lenten season. They are delicious and very filling! Such an easy recipe too! I put the Zucchini in the food processor and they turned out great. Can't wait to try some more recipes!

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  137. Love and use a great deal of zucchini this time of year. However, the tortillas and cheese blow my diet out of the water. Will do the seasonings without the carbs of the tortilla and the fat of the cheese and serve with some grilled fish or skinless-boneless chicken thighs and fresh berries. They look good, but I haven't had cheese in months.

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  138. Can these be put together the day before and then heated up the next day or will they get soggy?

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    1. Made these last week for the first time. Cooked the zucchini filling, put it in the wraps, and then put them in the fridge for dinner the next night. The following evening, I added the enchilada sauce (bought not home-made) and cheese, baked them, and the were delicious! Making them again tonight!

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