Zucchini and Cheese Enchiladas

Connie Deitz


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.

☆☆☆☆☆ 0 votes
30 Min
30 Min


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


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

About Zucchini and Cheese Enchiladas

Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #zucchini