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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 18 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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165 comments on “Cheesy Vegetarian Zucchini Enchiladas”

  1. 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. 

  2. 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!

  3. Avatar photo
    Tina Lynn Carney

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

  4. 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!

  5. 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

  6. 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!

  7. 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. 

  8. 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!

  9. 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.

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

  11. 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!

  12. 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! 

  13. 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!

  14. 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?