zucchini and cheese enchiladas
A great recipe for using up that fresh zucchini. This recipe taste almost like lasagna. Very tasty and quite different to say the least. It's easy to put together and gets a lot of people wanting the recipe because they have many more zucchinis they just don't know what to with. You can also brown a pound of hamburger and add it to the spaghetti sauce if you choose.
prep time
30 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2-3 cups shredded zucchini
- 1 cup riccota or cottage cheese
- 2 cloves garlic crushed
- 1 cup sliced mushrooms
- 1 small onion diced
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 3 cups shredded cheddar cheese
- 1 (26 oz) jar spagetti sauce
- 8 large flour tortillas
How To Make zucchini and cheese enchiladas
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Step 1Heat oven to 350 degrees.
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Step 2Mix together in a medium sized bowl the zucchini, ricotta or cottage cheese, garlic, mushrooms and only 1 1/2 cups of the shredded cheese. Add the seasonings, stir well.
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Step 3Pour 1/2 of the jar of spaghetti sauce into a 13"x9" casserole dish. Set aside.
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Step 4Spoon a big dollop of the zucchini mixture onto the center of a flour tortilla. Roll up, burrito style, the filled tortilla. Place, seam sides down on top of the spaghetti sauce in the dish. Repeat until you have made 8 filled tortillas.
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Step 5Pour the rest of the spaghetti sauce all over the filled tortillas, then sprinkle the rest of the cheese over the top of that. Bake for 30 minutes or until how and bubbly and the cheese is melted. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Other Sauces
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#zucchini
Ingredient:
Non-Edible or Other
Method:
Bake
Culture:
American
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