Welcome to the first-ever official Zucchini Week on Well Plated! We’re kicking it off with cheesy, low carb Zucchini Enchiladas.
A healthy twist on classic enchiladas, these zucchini enchiladas have no tortilla (they swap zucchini instead!), are stuffed with your meat of choice (I used chicken, but you can go for ground turkey or ground beef if that’s your preference), and are smothered with green sauce + cheese.
For those looking for keto recipes, these zucchini enchiladas fit the bill (and with some tweaks, they can be Whole30 zucchini enchiladas too), but that’s not why I picked them to inaugurate Zucchini Week.
I picked zucchini chicken enchiladas because they are tasty beyond belief, healthy, and epitomize one of my biggest goals with every recipe I share: making healthy eating easy, affordable, and DELECTABLE for all!
While I might have officially dubbed this Zucchini Week, the distinction is more of a formality.
Read between the lines (or rather, between the pages-upon-pages of zucchini recipes on this site), and you’ll see it’s more like me looking for an excuse to spring more zucchini recipes on you.
Consider this preparation for when your neighbor/coworker/a total stranger drops a random bag of zucchini on your front porch sometime in the next few weeks.
I adore zucchini, and I welcome its ubiquitous presence every summer for so many reasons.
Zucchini are healthy. We’re talking fiber, nutrients, a high water content, AND, for those following a low carb diet, zucchini are low carb as well.
Zucchini are ultra affordable, especially this time of year when they are in season.
Zucchini are versatile. Whether you’re going savory (like today’s Zucchini Enchiladas, this easy Sautéed Zucchini, Zucchini Potato Fritters, or Zucchini Tacos), sweet (ahem, Zucchini Cookies anyone?), or in between (Zucchini Banana Bread forever!), you can find a zucchini recipe to suit your craving.
And since I’m pretty much always craving Tex-Mex, these green chili zucchini enchiladas are a sure menu staple.
How to Make Zucchini Enchiladas
The genius skinny twist of this healthy recipe is using no tortillas. Swap in thinly sliced zucchini instead!
- To start, slice the zucchini into thin planks. I recommend thinly slicing the zucchini on a mandoline. It’s not a tool I use every day, but when you need it, it’s hard to beat for effectiveness and ease. (You can use it to make zoodles for this Zucchini Ravioli too.)
No mandoline? You can use a sharp knife to cut the zucchini as thinly as you can.
- Next, the filling! I based it off of my grammy’s famous Green Chile Chicken Enchiladas. It’s a mix of juicy shredded chicken, fresh veggies, and Greek yogurt for creaminess.
Not feeling the chicken? You can also make these zucchini enchiladas with ground turkey or ground beef.
- Once you have the filling made, line up a few zucchini planks to create a faux tortilla, then pile a generous spoonful of the filling into the center of each. Roll the zucchini up and place it in a baking dish. This part is fun, interactive, and oddly relaxing.
- From here, we smother! In addition to cheese, I topped the zucchini enchiladas with green sauce. If you prefer red sauce (or want to go ultra creamy and make zucchini enchiladas with white sauce) both of those options would be tasty too.
Once you have your zucchini rolled, it’s a quick trip to the oven, then time to serve!
How to Store and Reheat Zucchini Enchiladas
- To Store. Baked zucchini enchiladas can be stored in the refrigerator for up to 3 days.
- To Make Ahead. You can also assemble the zucchini enchilada casserole up to 1 day in advance, then store it unbaked in the refrigerator. Let stand at room temperature prior to baking.
- To Reheat. Reheat baked zucchini enchiladas uncovered in a 350 degree F oven until warmed through, about 10 to 20 minutes depending upon the amount you are reheating.
- To Freeze. If you like, you can make extra filling and freeze it for faster enchilada assembly at a later date. I do not recommend freezing this recipe once the enchiladas are assembled, as the zucchini becomes watery and mushy when frozen.
More Healthy Enchiladas Recipes
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Vegan Enchiladas
- Butternut Squash Spinach Enchiladas
HAPPY ZUCCHINI WEEK! What’s your favorite zucchini recipe? I’d love to hear about it in the comments section below!
And of course if you try this zucchini chicken enchilada recipe, I would love to hear about your experience then too.
- 1 tablespoon extra-virgin olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 1 poblano pepper or green bell pepper diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 2 cloves garlic minced
- 2 cups cooked shredded chicken*
- 1 cup corn either fresh cut from the cob, frozen and thawed, or canned
- 1 cup grated sharp cheddar cheese divided (about 4 ounces)
- 1/3 cup nonfat plain Greek yogurt
- 1 (15-ounce) can green or red enchilada sauce divided
- 4 large zucchini
- Chopped fresh cilantro
- Nonfat plain Greek yogurt
- Diced cherry tomatoes
- Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
- With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
- Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.
- Starting at the short ends (not the sides), gently roll the zucchini strips around the filling like a sleeping bag. Carefully place the roll seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining enchilada sauce and 3/4 cup cheese.
- Bake the enchiladas until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve hot, with any and all desired toppings.
- *Use this stovetop method for how to cook shredded chicken, Crock Pot Shredded Chicken, or my Instant Pot Chicken.
- To make ahead up to 1 day in advance: Assemble the enchiladas through Step 3. Bake just before serving.
- To make ahead more than 1 day in advance: Prep the enchilada filling and store separately. You can also freeze the filling for up to 1 month.
- I do not recommend freezing the enchiladas once they are assembled, as the zucchini becomes very watery when thawed.
- To make vegetarian: Swap the chicken for 1 can of rinsed and drained low-sodium black beans.
- To make Whole30: Omit the cheese and swap a nondairy Greek yogurt.
- If all of your zucchini enchiladas do not fit in a single baking dish, you can bake the extra in a smaller dish on the side.
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