When weeknights get busy, the last thing you want is to spend hours in the kitchen. That’s where these Easy Zucchini Enchiladas come to the rescue! This dish is the perfect blend of comfort food and healthy eating. Instead of traditional tortillas, we use zucchini boats for a low-carb, gluten-free twist that still delivers all the Mexican-inspired flavor you love.
In just 30 minutes, you’ll have a dish that’s cheesy, hearty, and family-friendly. Whether you’re following a healthy diet, looking for a lighter version of enchiladas, or simply want something new and exciting, this recipe checks all the boxes.
Why You’ll Love These Zucchini Enchiladas 🌟
- Quick & Easy – Ready in 30 minutes, perfect for busy weeknights.
- Healthy Alternative – Made with zucchini instead of tortillas, making it low-carb & gluten-free.
- Customizable – Fill it with beans, chicken, turkey, or even tofu.
- Cheesy Comfort – Melty, golden cheese on top makes it irresistibly delicious.
- Family-Approved – Kids and adults alike love this dish.
Ingredients for Easy Zucchini Enchiladas 🛒
Here’s everything you need to bring this dish together.
For the Zucchini Boats:
- 4 medium zucchinis (sliced lengthwise, seeds scooped)
- 1 tablespoon olive oil
- Pinch of salt & black pepper
For the Filling:
- 1 can (15 oz) black beans, rinsed & drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (or fire-roasted for extra flavor)
- 1 small red bell pepper, diced
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
For Topping:
- 1 ½ cups shredded cheese (Mexican blend, cheddar, or pepper jack)
- ¼ cup fresh cilantro, chopped
- Optional: sliced jalapeños, lime wedges
👉 Pro Tip: Want to add meat? Use 1 cup cooked shredded chicken or ½ pound ground turkey/beef in place of or in addition to beans.
How to Make Easy Zucchini Enchiladas 👩🍳
Follow these simple steps to create a cheesy, flavorful dish in just 30 minutes.
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil or non-stick spray.
Step 2: Prepare the Zucchini
- Wash and dry zucchinis.
- Slice each one lengthwise, scoop out the seeds with a spoon, creating “boats.”
- Place zucchini halves in the baking dish, season lightly with salt & pepper.
Step 3: Cook the Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add onion, garlic, and bell pepper; sauté until softened (about 3 minutes).
- Stir in black beans, corn, tomatoes, cumin, chili powder, paprika, salt, and pepper.
- Cook for 5 minutes until everything is heated through and fragrant.
Step 4: Stuff the Zucchini Boats
- Spoon filling evenly into zucchini boats.
- Top with shredded cheese.
Step 5: Bake
- Cover dish with foil and bake for 20 minutes.
- Remove foil, bake an additional 5 minutes until cheese is bubbly and golden.
Step 6: Garnish & Serve
- Sprinkle with fresh cilantro.
- Add lime wedges and jalapeños if desired.
- Serve warm with your favorite sides!
Tips for Perfect Zucchini Enchiladas ✅
- Use firm zucchinis – Softer ones may become mushy when baked.
- Don’t over-scoop – Leave enough zucchini flesh to hold the filling.
- Cheese matters – A blend of cheddar + pepper jack gives the best gooey + spicy combo.
- Make it ahead – Prep filling and zucchini boats, refrigerate, then bake before serving.
- Freeze for later – Cool fully, wrap tightly, and freeze for up to 2 months.
Delicious Variations 🍴
These enchiladas are endlessly customizable. Try these tasty twists:
- Meat Lovers – Add shredded chicken, ground turkey, or beef.
- Spicy Kick – Mix in jalapeños, chipotle peppers, or hot sauce.
- Vegan-Friendly – Use plant-based cheese and swap beans with lentils or quinoa.
- Cheese Lovers – Try feta, goat cheese, or mozzarella for a twist.
- Herb Infusion – Add oregano, basil, or fresh parsley for extra flavor.
Serving Suggestions 🍽️
Pair your zucchini enchiladas with:
- Cilantro Lime Rice or Spanish Rice
- Guacamole & tortilla chips
- Fresh garden salad with avocado dressing
- Mexican street corn (Elote)
- A refreshing drink like iced tea, agua fresca, or a light Mexican beer
Storage & Meal Prep 🥡
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly in foil/plastic wrap; freeze up to 2 months.
- Reheat: Warm in oven at 350°F for 15 minutes or microwave for quick meals.
FAQs About Easy Zucchini Enchiladas ❓
1. Can I make these enchiladas ahead of time?
Yes! Assemble the zucchini boats, cover, and refrigerate. Bake when ready.
2. Can I use different beans?
Absolutely. Pinto beans, chickpeas, or even cooked lentils work well.
3. Are zucchini enchiladas Keto-friendly?
Yes – if you skip corn and tomatoes, they become even lower in carbs.
4. Can I cook them in an air fryer?
Yes. Place stuffed zucchini in the air fryer basket and cook at 350°F for 10–12 minutes.
5. How do I prevent watery zucchini?
Sprinkle zucchini boats with salt and let sit for 10 minutes. Pat dry before filling.
6. Can I make this recipe dairy-free?
Yes! Use vegan cheese or nutritional yeast instead of regular cheese.
Nutritional Benefits 🌱
Per serving (1 zucchini boat, approx.):
- Calories: 190
- Protein: 9g
- Carbs: 15g
- Fiber: 6g
- Fat: 9g
This makes zucchini enchiladas an excellent low-carb, high-fiber, and nutrient-packed option for weeknight dinners.
Wrapping Up: The Joy of Zucchini Enchiladas 🌮
These Easy Zucchini Enchiladas are the perfect example of how healthy eating doesn’t have to be boring. In just 30 minutes, you get a dish that’s hearty, cheesy, customizable, and perfect for the whole family.
Whether you want a gluten-free, low-carb dinner or simply something quick and delicious, this recipe is a winner. Plus, it’s versatile enough to suit vegans, meat lovers, or spice fans.
