Low-Carb Zucchini Enchiladas
These zucchini enchiladas skip the tortillas and use thin strips of zucchini as the wrapper instead. Each roll is filled with a spiced beef and black bean filling, covered in red sauce and melted cheese, then baked until bubbly.
Everything comes together in one baking dish, and the zucchini softens just enough to become tender without falling apart. It’s a lighter weeknight dinner that still feels hearty.
What Makes These Zucchini Enchiladas So Good
The zucchini strips turn almost silky in the oven, with just a little bite left at the edges. The filling stays savory and moist underneath the cheese, and the enchilada sauce brings a familiar kick.
I keep coming back to this dish when the fridge is full of summer zucchini and I want something quick and satisfying. The whole pan bakes in under half an hour, and the leftovers reheat well for lunch the next day.
Ingredients
- 3 medium zucchini, about 1½ lbs: choose firm ones with no soft spots, slicing them lengthwise is easiest with a mandoline
- 1 lb ground beef: 85% lean works well; ground turkey or chicken also work
- 1 cup cooked black beans, drained and rinsed: pinto beans can step in
- 1 small yellow onion, diced: white or red onion is fine
- 2 garlic cloves, minced: fresh garlic gives the best flavor
- 1 cup red enchilada sauce: mild or medium, plus 2 tbsp extra for the top
- 1 tsp ground cumin
- 1 tsp chili powder: reduce by half if you prefer less heat
- ½ tsp salt: plus a pinch for the zucchini
- ½ tsp black pepper
- 1½ cups shredded cheddar or Mexican blend cheese: divided, 1 cup for the top and ½ cup mixed into the filling
- Fresh cilantro, sour cream, and avocado for serving: optional, but they add freshness
Variations / Substitutions
- Swap the protein: cooked shredded chicken or crumbled veggie burger work in place of the beef. Drain any excess liquid before filling.
- Change the beans: pinto beans or even black-eyed peas give a similar creamy texture. Use 1 cup of whichever you have.
- Add extra heat: mince 1 small jalapeño and cook it with the onion and garlic, or stir a little chipotle in adobo into the sauce.
- Go dairy-free: use a vegan shredded cheese that melts well and swap the sour cream for a cashew crema.
If you like this one, try Zucchini Lasagna next, it uses the same no-noodle trick.
How to Make Zucchini Enchiladas
Step 1: Slice and Salt the Zucchini
Preheat your oven to 375°F. Slice the 3 medium zucchini lengthwise into strips about ⅛‑inch thick using a sharp knife or mandoline. Lay them out on paper towels, sprinkle lightly with a pinch of salt, and let them sit for 10 minutes while you start the filling.
After 10 minutes, the zucchini will release some moisture. Pat the strips dry so they don’t steam in the oven later. You should end up with around 18 to 20 usable strips.
Step 2: Make the Beef Filling
In a large skillet over medium heat, cook the 1 lb ground beef, breaking it up with a spoon, until browned, about 6 to 8 minutes. Add the diced onion and cook until translucent, another 3 to 4 minutes, then stir in the 2 minced garlic cloves and cook for 1 minute more.
Sprinkle in the 1 tsp cumin, 1 tsp chili powder, ½ tsp salt, and ½ tsp pepper. Add the 1 cup black beans and ¾ cup of the enchilada sauce, stir well, and let it simmer for 3 to 4 minutes until the liquid tightens up a little. Take the pan off the heat and mix in ½ cup of the shredded cheese so it melts into the filling.
Step 3: Roll the Zucchini Enchiladas
Spoon about 2 tablespoons of the beef filling near one end of a zucchini strip, then roll it up tightly and place it seam‑side down in a 9×13‑inch baking dish. Repeat with the remaining strips, working snugly so the rolls support each other.
Once all the rolls are in the dish, pour the remaining ¼ cup enchilada sauce plus the 2 extra tablespoons over the top, spreading it gently with a spoon. Scatter the 1 cup shredded cheese across everything. At this point the dish smells savory and a little smoky from the cumin and chili powder.
Step 4: Bake and Serve
Slide the dish onto the middle rack and bake for 25 minutes, until the cheese is melted and the sauce is bubbling around the edges. The zucchini will feel tender when you poke it with a fork but still hold its shape.
Pull the dish out and let it rest for 5 minutes so the rolls settle and don’t fall apart. Top with fresh cilantro, a dollop of sour cream, and slices of avocado right before serving.
Tips for the Best Zucchini Enchiladas
- Pick zucchini that are straight and evenly thick so the strips come out uniform and roll without tearing.
- If the filling looks watery after simmering, cook it for an extra minute, the less liquid in the filling, the better the rolls stay together.
- Use a 9‑inch square baking dish if you want the rolls packed tighter, just add 3 to 4 minutes to the bake time.
- Leftover sauce can be spooned over each serving; warm it separately so it doesn’t water down the dish.
- A sharp knife makes clean slices for serving, the rolls break apart less when you cut between them rather than through the middle.
Storing Leftover Enchiladas
Refrigerate: Place leftovers in a sealed container and keep them in the fridge for up to 3 days. The flavors deepen overnight.
Reheating: Warm individual portions in a 350°F oven or toaster oven for 10 to 12 minutes. A microwave works in a pinch but the zucchini softens more, so a quick oven reheat keeps the texture better.
What To Serve With Zucchini Enchiladas
A simple green salad with a lime vinaigrette cuts through the richness of the cheese and beef. Mexican rice or cauliflower rice soaks up the extra sauce on the plate. A quick guacamole or sliced avocado adds creaminess that balances the smoky filling.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, yellow squash works the same way. Slice it lengthwise and salt it to draw out moisture, just like the zucchini.
How do I keep the enchiladas from getting watery?
Pat the zucchini dry after salting, cook the filling until it’s not loose, and don’t overbake. A little liquid in the dish is normal and thickens as the rolls rest.
Is this recipe gluten‑free?
It is, as long as your enchilada sauce doesn’t contain wheat. Most red enchilada sauces are gluten‑free, but check the label to be sure.
Can I assemble these ahead and bake later?
You can roll and place them in the dish up to 4 hours ahead, cover, and refrigerate. Bake them directly from the fridge, adding 5 minutes to the time.
Zucchini Enchiladas Recipe
Ingredients
Method
- Slice zucchini lengthwise into ⅛-inch strips, sprinkle with a pinch of salt, and let sit on paper towels for 10 minutes. Pat dry.
- Brown the ground beef in a skillet over medium heat, add onion and cook until soft, then stir in garlic, cumin, chili powder, salt, pepper, beans, and ¾ cup enchilada sauce. Simmer until thickened, then mix in ½ cup cheese off the heat.
- Spoon filling onto zucchini strips, roll tightly, and place seam-side down in a 9×13 baking dish. Top with the remaining enchilada sauce and the remaining cheese.
- Bake at 375°F for 25 minutes until bubbly. Rest for 5 minutes, then serve with cilantro, sour cream, and avocado.
