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Cheesy Vegetarian Zucchini Enchiladas

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Cheesy vegetarian enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you’re vegetarian or not!

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

You all know how much I love enchiladas, well these meatless zucchini enchiladas are huge and filling, and one of my favorite meals in the summer. Perfect topped with chopped cilantro, scallions or jalapeños.

These are SO good, and the enchilada sauce was a cinch to make! And since it has no meat in these enchiladas, I can splurge a little more on the cheese –yum! It definitely satisfied that Mexican food craving, which happens often in my home, you don’t miss meat at all.

If you want to buy pre-made enchilada sauce to save time, feel free but trust me, if you make this from scratch you will never buy canned again and it isn’t much work at all to make it.

To grate the zucchini, you can use a box grater or a food processor to save time.

How To Make Zucchini Enchiladas

More enchiladas recipes:

Cheesy Zucchini Enchiladas

4.95 from 20 votes
Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.
Course: Dinner
Cuisine: Mexican
Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 4 servings
Serving Size: 1 large enchilada


  • 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 8-inch flour tortillas
  • chopped scallions, optional
  • chopped cilantro, optional

For the Enchilada sauce:

  • 1 garlic cloves, minced
  • 1 tbsp canned chipotle in adobo sauce, chopped, 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


For the enchilada sauce:

  • In a medium saucepan, spray oil and sauté garlic.
  • Add chipotle chili, 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.

For the enchiladas:

  • 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 and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, 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!!

Last Step:

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Serving: 1 large enchilada, Calories: 337 kcal, Carbohydrates: 39 g, Protein: 18 g, Fat: 14 g, Saturated Fat: 6.5 g, Cholesterol: 22.5 mg, Sodium: 863.5 mg, Fiber: 4.5 g, Sugar: 4 g



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168 comments on “Cheesy Vegetarian Zucchini Enchiladas”

  1. A recipe so fool-proof even I can’t screw it up. My wife and I love these enchiladas for dinner, and bonus! we always have just enough left over for lunch the next day. The sauce recipe is great and keeps for a few days if you want to make it ahead for any reason.

  2. EVERY single meal that I’ve cooked from Skinnytaste recipes has been a home run! And, I’ve cooked hundreds of her meals! I have every cookbook, which I use in addition to her hundreds of online recipes, and we are never disappointed. This zucchini enchilada recipe is very quick and delicious. I used canned enchilada sauce (shhh!) due to time constraints and it was still wonderful, as Gina mentioned could be used. My tortillas were bigger than 8″, so the filling wasn’t as full, but it worked just the same. Next time, I will triple the filling to freeze some. I love that Gina sparingly uses butter and fats without compromising the flavor of the recipe. I’ve cooked enough of her recipes so I know and trust the outcome!! I am a forever follower!! Thank you, Gina!!

  3. These were so delicious … there just weren’t enough of them !! Next time I’ll triple the recipe
    Thank you!!

  4. This is soooo good!! My zucchini liquid never evaporated so I drained it. The enchilada sauce is easy to make and delicious. Don’t miss the meat one bit!!

  5. This looks delicious. I was just wondering on the source of protein. 18g seems quite a bit, unless I am wrong? Can’t wait to make this!

  6. Delicious! I must confess that I used Hatch premade enchilada sauce though and sprouted whole wheat flour tortillas. I made then earky in the day and put them in the fridge before cooking. They were excellent! My 12 year old ate them without any complaints which is rare for anything with veggies. 

  7. I have been trying many zucchini recipes lately and this became an immediate favorite. We loved the distinctive flavor profile. I salted the shredded zucchini and let it sit for a few minutes before squeezing some of the excess water with a cheesecloth before cooking. This was my first time making enchiladas but won’t be my last. Thank you!

  8. Avatar photo
    Tina Lynn Carney

    Very tasty and painless way to get my family to eat veggies. Did add extra jalapeños though

  9. Avatar photo
    Katie Surowski

    I haven’t made this recipe yet, but I have made some other of her enchilada recipes and they are all good. I can say that the enchilada sauce recipe used in this entree though is dynamite. The Skinnytaste enchilada sauce is my Go-To enchilada sauce. I usually make a double batch and freeze it for next time. I’m definitely going to make this soon and looking forward to it!

  10. Delicious – like all of your recipes! I’ll definitely make this again & again. I used mountain bread instead of tortillas & topped with a dash of Greek yoghurt. Thanks for another great recipe

  11. Avatar photo
    Laura Coleman

    So, so, so good! The zucchini was a little wet for me, but some  squeezing before cooking will probably fix that next time! Great recipe!  Thank you, Gina!

  12. These were so good!! I made the enchilada sauce as listed but increased the chili powder, cumin and added Mexican oregano.  My husband couldn’t stop saying how good they were! Definitely in the rotation. 

  13. These are fantastic. They take a little time, but are well worth it. It did seem to take some time to cook the zucchini perfectly. Will be making these again and again!

  14. Wow ! What a wonderful surprise!!!!!!!! I was looking for a recipe like yours!

    Thank you so very much for your
    posting………….planning to try it as soon as possible! araucano.

  15. I followed the recipe as written and I can’t believe how delicious these enchiladas are! I would eat them every day! 😍

  16. Gina, HOW are you such a wizard with zucchini?? This is the third dish I’ve made from you using all my CSA zucchini and it’s the third dish I’m obsessed with. You may have made me a convert!

  17. Made this tonight and loved it!!  Next time I might add some red pepper flakes or diced jalapeños for a kick but it comes out really good as is! 

  18. These are SO good, and the enchilada sauce was a cinch to make! Definitely satisfied that Mexican food craving, which happens to pop up a lot. 🙂 I used corn tortillas and dipped them in the sauce first. Delish!

  19. In the oven now, have read recipe 4 times, when do you add the 1/4.cup of chopped cilantro?  Am I missing it?  I see it as a topping but cilantro is listed n the making of the filling.  Was I supposed to put it  in pan with zucchini?

  20. Avatar photo
    Christina Crocitto

    These were AMAZING!! (I added ground turkey for my meat loving husband) I cannot wait to make these again!! 

    This is my first week following a meal plan and I can’t wait to try them all.  Thank you! 

  21. Hi Gina, I am wondering when you count this recipe with Smart points are you using 1 point low carb tortillas or regular?

    Thanks so much!

  22. This may be a silly question but, is that an 8×8 pan that you use? I’m really looking forward to making these 😉

  23. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

    The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  24. Unbelievable that this was low calorie and low fat. Absolutely fantastic! I’ve never used zucchini as a filler. Thank you for sharing:)

  25. Freeze them..for your hungry adult kids and they can take out and reheat at their convenience…

  26. Hi Gina, Great website!!! – Thank you! Every recipe I’ve made so far has been fantastic. Please update the directions on this recipe to include when to add the 1/4 cup of chopped cilantro. I didn’t know what to do until I looked through the comments and saw your response to another post. I am making these tonight and can only imagine they will be delicious. Thanks again!

    1. Hi again, Gina! As stated in my comment from yesterday, as planned, I did make the zucchini enchiladas last night and they were fantastic!!!! A couple of questions though….how fine do you grate the zucchini? And I found that when I put the grated zucchini in the pan to heat it up a bit, it released juice. I drained that before adding the cilantro and cheese. Was that the correct thing to do? Thank you!

  27. Another winner. Don’t miss meat at all. I used less cheese on mine and used the La Tortilla brand low carb, high fiber small tortillas -this was a great vegetarian option.
    Love your homemade enchilada sauce. Have never bought it again after trying this. I was never fond of the ones I bought and the homemade one I love and it isn’t much work at all to do it.
    Thank you

  28. Avatar photo
    Beth Finnance

    Made these tonight with my brand new Veggie Bullet! Quick, easy and so delicious!! This recipe is a keeper!
    I plan on making these often! Thank you!

  29. Avatar photo
    Allison Davis

    Is it possible to freeze the filling? I want to make extra so that I can do a quick enchilada night on long work days. 

  30. Love love these enchiladas made them over and over again and so quick and easy to make thank you for your amazing recipes. ????

  31. I just made this dish for dinner and it's so good! It was so simple to do. I cheated and bought the enchilada sauce, but it's still awesome. I'm a diabetic, so this recipe was good for me. I just used wheat, low carb tortillas and low fat cheese. But using the shredded zucchini I thought to myself it can't make us full, but it did. I love your website and will make your thai basil chicken tomorrow. Thanks so much for starting this.

    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!

  32. 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.

  33. Avatar photo
    Lindsey Wright

    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!

  34. 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!

  35. Avatar photo
    Kathryn Meyer

    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.

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

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

  38. 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!!

  39. 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!

  40. 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!

    1. Avatar photo
      Jennifer Billings

      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.

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

  42. 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 🙂

  43. 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! 🙂

  44. Avatar photo
    Chelsea Honnens

    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!

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

  46. 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!

  47. 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

  48. 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

  49. 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 🙂

  50. Avatar photo
    elise morgan

    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! 😀

  51. 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.

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

  53. 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!

  54. 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!

  55. 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.

  56. 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!

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

  58. 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! 🙂

  59. 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.

  60. 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.

  61. 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!

  62. 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!!

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

  64. 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!

  65. Avatar photo
    Carissa Mammen

    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!

  66. 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!!!!!

  67. Avatar photo
    Jeanine Swanson

    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!

  68. 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.

  69. 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.

  70. 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?

  71. 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!

  72. 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!!!

  73. Avatar photo
    Gina @ Skinnytaste

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

  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

  75. Avatar photo
    Elena Sevastopoulos

    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.

  76. 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 🙂

  77. 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!!

  78. 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!

  79. 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!

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

  81. Avatar photo
    Gina @ Skinnytaste

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

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

  82. 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).

  83. 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.

  84. Avatar photo
    jen lepley-callan

    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!!

  85. 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.

  86. 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!

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

  88. Avatar photo
    Julie Cottrell Photography

    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!

  89. 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?

  90. Avatar photo
    Gina @ Skinnytaste

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

  91. 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!

  92. 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

  93. 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 🙂

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

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

  96. 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.

  97. Avatar photo
    Gina @ Skinnytaste

    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. : )

  98. 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!

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

  100. Avatar photo
    Gina @ Skinnytaste

    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.

  101. 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:

  102. 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.

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

  104. 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!

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

  106. 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!

  107. Avatar photo
    Gina @ Skinnytaste

    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.

  108. 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!


  109. 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!

  110. Avatar photo
    Gina @ Skinnytaste

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

    1. Avatar photo
      Leslie Douglas

      Thanks Gina. Is there a way you can update the addition of cilantro in the recipe. I had to dig pretty deep into comments to find out where the mystery cilantro went. 

  111. 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?

  112. Avatar photo
    Gina @ Skinnytaste

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

  113. Avatar photo

    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!

  114. 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!

  115. 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!"

  116. Avatar photo
    Gina @ Skinnytaste

    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.

  117. 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

  118. 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.

  119. 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!

  120. 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?

  121. 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! 🙂