How do I keep zucchini enchiladas from being mushy?

Zucchini releases water as it cooks, so the key is to reduce moisture before baking. Lightly salt the zucchini ribbons, let them rest on paper towels for 10–15 minutes, then pat them dry. Avoid using too much sauce and don’t overbake—20 minutes at 350°F is just enough to melt the cheese without over-softening the zucchini.

How can I stop zucchini enchiladas from falling apart?

The trick is in the slicing and rolling. Use a Y-shaped vegetable peeler to get long, wide ribbons. Overlap three slices slightly when rolling so they hold together. Don’t overfill, and arrange the rolls snugly in the baking dish so they support each other while cooking.

Why do my zucchini enchiladas keep splitting?

Splitting happens when the zucchini slices are too thin or narrow. Choose large, firm zucchini and slice them lengthwise for stronger strips. You can also soften them just slightly with a 10-second steam or a quick zap in the microwave if they feel too rigid to roll.

What makes regular enchiladas unhealthy?

Traditional enchiladas often use flour tortillas, which are high in carbs and low in fiber. Add in heavy cheese, fried fillings, and sugary sauces, and the dish can quickly become calorie-heavy. Zucchini enchiladas offer a much lighter option by replacing tortillas with a veggie and using leaner ingredients.

Zucchini Enchiladas – 1 Amazing Low-Carb Dinner You’ll Love

Name: Zucchini Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon black pepper; 3 cups shredded chicken; 1 ½ cups enchilada sauce, divided; 2–3 large zucchinis; 2 cups shredded Mexican cheese blend; Cilantro, jalapeños, avocados for serving

Description

These zucchini enchiladas are a low-carb, cheesy twist on the classic comfort dish. Thin zucchini slices rolled with seasoned chicken, topped with enchilada sauce and Mexican cheese—perfect for a lighter dinner.

Ingredients

Scale

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

2 teaspoons cumin

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

3 cups shredded chicken

1 ½ cups enchilada sauce, divided

2–3 large zucchinis

2 cups shredded Mexican cheese blend Cilantro, jalapeños, avocados for serving

Instructions

1. Preheat oven to 350°F. Spray an 8×11 baking dish with cooking spray. 2. In a skillet, heat olive oil. Cook onions until soft. Add garlic and spices, cook 1 minute. 3. Add shredded chicken and 1 cup enchilada sauce. Stir well and remove from heat. 4. Peel zucchini into thin ribbons. Lay out 3 overlapping slices. 5. Place filling on one end, roll tightly, and place seam-side down in dish. 6. Repeat until all filling and zucchini is used. Top with remaining sauce and cheese. 7. Bake for 20 minutes or until cheese is melted. 8. Garnish with cilantro, jalapeños, and avocado. Serve hot.

Notes

Store leftovers in an airtight container. Best eaten within 1–2 days. You can slice the zucchini a day ahead and store them layered with paper towels.

Prep Time: 20
Cook Time: 20
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 4
Sodium: 620
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 10
Fiber: 2
Protein: 28
Cholesterol: 70

Keywords: zucchini enchiladas, low carb enchiladas, gluten free dinner