Zucchini Enchiladas

Lunch / Dinner

Zucchini Enchiladas

Garden overflowing with summer’s most prolific vegetable? No worries. This squash is so diverse in its culinary uses, the recipe possibilities are nearly endless. Put the slightly sweet and delicate taste of zucchini to work in interesting new recipes, like these Zucchini Enchiladas. Skip the tortillas but add veggies with this twist on a Mexican classic.


4 servings (8 enchiladas)

Total Time

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Preheat oven to 425°.

For the filling, cook chorizo in a large sauté pan over medium-high heat until browned. Drain chorizo in a fine-mesh sieve set over a bowl. Return 1 Tbsp. drippings to pan over medium-high heat.

Sauté onions, garlic, oregano, cumin, and coriander in drippings until onions soften, 3 minutes. Stir in beans and chiles. Return chorizo to pan and season with salt and pepper. Spread ¼ cup enchilada sauce in bottom of an 11×15-inch baking dish.

For the zucchini, scoop out and discard seeds, leaving ¼-inch flesh. Sprinkle salt over zucchini and place in dish. Spoon 3 heaping Tbsp. filling into each “boat.” Pour remaining enchilada sauce over zucchini and sprinkle cheese evenly over tops. Cover dish with foil and roast 15 minutes. Remove foil and roast enchiladas until zucchini are fork-tender and cheese melts, 20 minutes. Let enchiladas rest 5 minutes.


To form the “boats,” a teaspoon measure is an easy way to scoop the seeds from the zucchini.


Fill the “boats” by spooning the chorizo-bean mixture into the centers. It’s fine if some spills out.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 725

% Daily Value*

Total Fat 47g 72%

Saturated Fat 21g 105%

Cholesterol 123mg 41%

Sodium 2616mg 109%

Carbs 40g 13%

Fiber 10g 40%

Protein 42g

*Percent Daily Values are based on a 2,000 calorie diet.

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