Zucchini Enchiladas with Beef

Name: Zucchini Enchiladas with Beef
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 pound ground beef; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (15 ounce) can tomato sauce; 1 (4 ounce) can diced green chiles; 1/2 cup water; 4 medium zucchini, thinly sliced lengthwise; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/4 cup chopped fresh cilantro, for garnish

Author: Tessa

Published: October 4, 2025

Jump to Recipe·Print Recipe

Zucchini enchiladas have been a game-changer in my kitchen, transforming a beloved comfort food into something incredibly light, fresh, and bursting with flavor! I first started experimenting with zucchini as a pasta substitute, and it wasn’t long before I realized its potential as a low-carb “wrapper” for a healthier take on enchiladas. This recipe is the culmination of many happy experiments, proving that you don’t have to sacrifice taste for health.

These aren’t just good for being healthy; they’re genuinely delicious, packed with savory beef, rich sauce, and melty cheese, all nestled into tender zucchini. It’s an easy-to-make dish that consistently impresses, whether I’m serving it to family or friends. Get ready to fall in love with a new favorite way to enjoy enchiladas!

Zucchini Enchiladas - detail 1

Why You’ll Love These Zucchini Enchiladas

These zucchini enchiladas aren’t just another dinner idea; they’re a revelation! You’ll find yourself reaching for this recipe again and again because:

They’re Incredibly Flavorful: Each bite is packed with savory beef, aromatic spices, and gooey cheese.
A Healthier Alternative: Swapping tortillas for zucchini slashes the carbs without compromising on satisfaction.
Surprisingly Easy to Make: Don’t let the fresh ingredients fool you; this recipe comes together without much fuss.
Perfect for Meal Prep: The filling can be made ahead, making assembly a breeze on busy weeknights.
Family-Friendly: Even picky eaters might be surprised by how much they enjoy this veggie-packed dish!

The Healthy Twist on Classic Zucchini Enchiladas

The genius of these zucchini enchiladas lies in using thinly sliced zucchini as your “tortilla.” This simple swap instantly transforms a traditionally carb-heavy dish into a low-carb, nutrient-rich meal. You get all the delicious flavors of classic enchiladas, but with added vitamins and a lighter feel. It’s a smart way to enjoy your favorites!

Zucchini Enchiladas - detail 2

Essential Ingredients for Your Zucchini Enchiladas

To make these delicious zucchini enchiladas, you’ll want to gather a few key players. Starting with the fresh produce, you’ll need 1 large onion, chopped, and 2 cloves of garlic, minced. For the star ingredient, grab 4 medium zucchini. We’re also using 1 pound of lean ground beef for the hearty filling. The spice cabinet will lend 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon each of salt and black pepper.

For the essential sauce base, pick up 1 (15 ounce) can of tomato sauce and 1 (4 ounce) can of diced green chiles, plus 1/2 cup of water to bring it all together. And no enchiladas are complete without cheese! You’ll need 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Finally, for a fresh garnish, a 1/4 cup of chopped fresh cilantro will be perfect.

Building the Flavorful Filling for Zucchini Enchiladas

The heart of these zucchini enchiladas is the savory ground beef filling. We start with 1 pound of lean ground beef, browned until it’s perfectly crumbly. The aromatic foundation comes from 1 large chopped onion and 2 minced garlic cloves, sautéed until fragrant. Then, a blend of 1 teaspoon chili powder and 1/2 teaspoon cumin, along with salt and pepper, infuses the beef with that classic enchilada warmth. Finally, a 15-ounce can of tomato sauce and a 4-ounce can of diced green chiles create a rich, slightly spicy base.

The Star of the Show: Zucchini for Zucchini Enchiladas

The secret to these fantastic zucchini enchiladas is, of course, the zucchini itself! You’ll want 4 medium zucchini for this recipe. When selecting them, look for ones that are firm, vibrant green, and relatively straight, as this will make them easier to slice evenly. The key is to slice them thinly lengthwise, about 1/8 to 1/4 inch thick. I find a mandoline slicer works wonders here for consistent thickness, but a sharp knife and a steady hand will do the trick too. This thinness allows them to become tender-crisp in the oven and roll up beautifully around that delicious filling.

Step-by-Step Guide to Perfect Zucchini Enchiladas

Making these zucchini enchiladas is a straightforward process, but following these steps will ensure every bite is packed with flavor and perfectly cooked. We’ll start with the savory filling, then move on to assembling and finally baking these beauties to golden perfection. Don’t worry, I’ll walk you through each part, making sure your enchiladas turn out exactly how you envisioned them!

First, get your oven preheating to 375°F (190°C) so it’s ready when you are. Now, let’s dive into making that incredible filling. Once that’s done, we’ll quickly slice and roll our zucchini, and then it’s off to the oven for a bubbly, cheesy finish. You’ll be amazed at how easily these come together for such a satisfying meal.

Preparing the Savory Zucchini Enchiladas Filling

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add your chopped onion and cook for about 5 minutes until it softens and becomes translucent. Next, toss in the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn it! Now, add the ground beef, breaking it up with a spoon as it cooks. Brown the beef thoroughly, then drain any excess fat. Stir in the chili powder, cumin, salt, and black pepper, cooking for another minute to bloom the spices. Pour in the tomato sauce, diced green chiles, and 1/2 cup of water. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing all those wonderful flavors to meld together beautifully. This creates a rich, well-seasoned base for your zucchini enchiladas.

Assembling Your Delicious Zucchini Enchiladas

With your filling ready, it’s time to assemble! Lay your thinly sliced zucchini flat on a clean surface. Spoon a small amount of the beef mixture onto one end of each zucchini slice. Sprinkle a little cheddar and Monterey Jack cheese over the filling. Carefully roll up each zucchini slice, starting from the filled end, and place them seam-side down in a 9×13 inch baking dish. This ensures they stay neatly rolled during baking. Continue until all your zucchini slices are filled and arranged in the dish.

Baking for Golden Zucchini Enchiladas Perfection

Once your zucchini enchiladas are neatly arranged in the baking dish, pour any remaining tomato sauce mixture over the top. Then, sprinkle generously with the rest of your shredded cheddar and Monterey Jack cheese. This creates that irresistible golden, bubbly top! Transfer the dish to your preheated oven and bake for 20-25 minutes. You’ll know they’re done when the cheese is beautifully melted and bubbly, and the zucchini is tender-crisp. A final garnish of fresh cilantro adds a pop of color and freshness before serving.

Tips for Success with Zucchini Enchiladas

For the best zucchini enchiladas, don’t skimp on draining the beef after browning – excess fat can make the dish greasy. Also, ensure your zucchini slices are thin but not flimsy; aiming for about 1/8 to 1/4 inch thick is perfect so they roll without breaking yet cook through nicely. If your zucchini seems watery, a quick sprinkle of salt and letting it sit for 10 minutes, then blotting with a paper towel, can help prevent a soggy dish. Don’t overbake, or your zucchini will become too soft and lose its slight crispness.

Customizing Your Zucchini Enchiladas

These zucchini enchiladas are incredibly versatile! Feel free to adjust the chili powder and green chiles to your preferred spice level. For a vegetarian twist, swap the ground beef for black beans or a plant-based crumble. You can also sneak in extra veggies like finely diced bell peppers or corn into the filling for added texture and nutrients.

Common Questions About Zucchini Enchiladas

I get a lot of questions about these zucchini enchiladas, and I’m happy to share my insights! One common query is about preparing them ahead of time. Yes, you absolutely can! You can make the beef filling a day or two in advance and store it in the fridge. On the day of, simply slice your zucchini, assemble, and bake. This makes weeknight dinners incredibly easy. Another question often revolves around the zucchini itself. If your zucchini seems to release a lot of water, you can lightly salt the slices and let them sit for 10-15 minutes, then pat them dry with paper towels before filling. This helps prevent a watery dish and keeps your zucchini enchiladas firm.

Can I Make Zucchini Enchiladas Vegetarian?

Absolutely! Making these zucchini enchiladas vegetarian is a breeze. Simply replace the ground beef with an equal amount of cooked black beans, kidney beans, or a plant-based ground substitute. You can also add sautéed mushrooms, bell peppers, or corn to the filling for extra flavor and texture. The sauce and cheese remain the same, ensuring a delicious meat-free meal.

How to Store Leftover Zucchini Enchiladas?

Storing leftover zucchini enchiladas is very straightforward. Once they’ve cooled completely, transfer them to an airtight container. They’ll keep beautifully in the refrigerator for up to 3 days. To reheat, you can either warm them gently in the microwave or, for best results, place them back in a baking dish, cover with foil, and heat in a preheated oven at 350°F (175°C) until warmed through and bubbly, about 15-20 minutes.

Estimated Nutritional Information for Zucchini Enchiladas

While these zucchini enchiladas are a fantastic healthy option, I know many of you like to keep track of your macros! Based on the ingredients and serving sizes, here’s an estimated breakdown per serving:

Calories: Approximately 350
Fat: Around 20g
Protein: Roughly 25g
Carbohydrates: About 20g
Fiber: Approximately 4g

Please remember, these values are estimates and can vary depending on the specific brands of ingredients you use and how precisely you measure. It’s a great guide for a delicious, mindful meal!

Share Your Zucchini Enchiladas Experience

I absolutely adore hearing from you! If you whip up these zucchini enchiladas, please come back and let me know how they turned out. Leave a comment below with your thoughts or any tweaks you made. Don’t forget to rate the recipe too! And if you share your culinary creations on social media, tag me so I can see your delicious work!