Cheesy Zucchini Enchiladas

If you’re looking for a vegetarian lunch or dinner, look no further than this savory meal! These enchiladas, filled with zucchini and cheese, make for a hearty and healthy meal!

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes


  • Oven
  • Medium-sized bowl
  • 8-inch square baking dish
  • Cooking spray


4 (2 enchiladas each)


  • corn tortillas (6″)
  • cups grated zucchini
  • 1/2 cup shredded Mexican cheese blend
  • 1 can red enchilada sauce
  • 1/2 tsp. ground cumin
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F.
  2. In a medium-sized bowl, mix together the grated zucchini, shredded cheese blend, cumin, salt, and pepper.
  3. Grease an 8-inch square baking dish with nonstick cooking spray or butter.
  4. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
  5. Spread about 1/3 cup of the zucchini mixture onto an open tortilla. Roll up the tortilla, place it in the baking dish, and repeat this process with the rest of the tortillas!
  6. Pour the remaining enchilada sauce over your rolled-up enchiladas. (Optional: Top with extra cheese!)
  7. Bake for 25 minutes or until cheese is melted and bubbly.
  8. Serve warm and enjoy!


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