Zucchini Enchiladas
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up. * This recipe is Diabetic Friendly! *
Angela Leinenbach Mechanicsville, Virginia
Zucchini Enchiladas Recipe
Zucchini Enchiladas
1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 Tbsp. olive oil
2 garlic cloves, minced
2 cans (12 oz. each) tomato sauce
2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained
2 Tbsp. chili powder
2 tsp. sugar
2 tsp. dried marjoram
1 tsp. dried basil
1 tsp. ground cumin
¼ tsp. salt
¼ tsp. cayenne pepper
1 bay leaf
3 lbs. zucchini, shredded (about 8 cups)
24 corn tortillas (6 inch), warmed
4 cups (16 oz.) shredded reduced-fat cheddar cheese
2 cans (2 ¼ oz. each) sliced ripe olives, drained
½ cup minced fresh cilantro
Reduced-fat sour cream, optional
In a large saucepan, sauté peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf.
Preheat oven to 350 F. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives. Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired. 12 servings
(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)
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