Real Recipes From Real Home Cooks ®

zucchini and cheese enchiladas

Recipe by
Connie Deitz
Boise, ID

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.

yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For zucchini and cheese enchiladas

  • 2-3 c
    shredded zucchini
  • 1 c
    riccota or cottage cheese
  • 2 clove
    garlic crushed
  • 1 c
    sliced mushrooms
  • 1 sm
    onion diced
  • 1 tsp
    onion powder
  • 1/2 tsp
  • 1/2 tsp
    garlic salt
  • 3 c
    shredded cheddar cheese
  • 1 (26 oz) jar
    spagetti sauce
  • 8 lg
    flour tortillas

How To Make zucchini and cheese enchiladas

  • 1
    Heat oven to 350 degrees.
  • 2
    Mix 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.
  • 3
    Pour 1/2 of the jar of spaghetti sauce into a 13"x9" casserole dish. Set aside.
  • 4
    Spoon 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.
  • 5
    Pour 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.