Why You’ll Love This Recipe
Zucchilattas are an ideal option for those looking for a low-carb, vegetable-packed meal. They offer all the comforting tastes of enchiladas, but with zucchini in place of tortillas, making them a lighter and healthier alternative. This dish is not only delicious but also incredibly easy to make, with a rich tomato sauce and melted cheese adding to the flavor profile. Plus, it’s perfect for anyone seeking a vegetarian option without sacrificing taste.
Ingredients
- 2 medium zucchini, thinly sliced into rounds
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 ½ cups shredded cheese (cheddar or a blend of your choice)
- ½ cup sour cream (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the sliced zucchini to the skillet and cook for an additional 5-7 minutes, until slightly tender.
- In a separate bowl, combine the tomato sauce, green chilies, cumin, chili powder, garlic powder, salt, and pepper.
- Pour the sauce mixture over the zucchini and onion. Stir to combine.
- Transfer the mixture to a baking dish and sprinkle the shredded cheese over the top.
- Bake for 15-20 minutes or until the cheese is bubbly and golden brown.
- Serve with sour cream and garnish with fresh cilantro, if desired.
Servings and Timing
- Servings: 4
- Total time: 40 minutes (15 minutes prep, 20 minutes bake)
Variations
- For a spicier version, add diced jalapeños to the sauce or sprinkle red pepper flakes on top.
- Try using different vegetables like bell peppers or mushrooms to complement the zucchini.
- For a vegan option, substitute the cheese with dairy-free cheese alternatives and use a plant-based sour cream.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions for 1-2 minutes.
FAQs
1. Can I use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini. Just be sure to thaw and drain excess moisture before using it.
2. Can I make zucchilattas ahead of time?
Yes! You can assemble the zucchilattas a day in advance, then cover and refrigerate. Just bake them right before serving.
3. How can I make zucchilattas spicier?
Add diced jalapeños or a bit of hot sauce to the sauce mixture for an extra kick.
4. Can I use a different type of cheese?
Absolutely! Feel free to swap out cheddar for mozzarella, Monterey Jack, or any cheese of your choice.
5. Is this recipe gluten-free?
Yes, zucchilattas are naturally gluten-free since they use zucchini instead of tortillas.
6. How do I prevent the zucchini from being too watery?
Make sure to slice the zucchini thinly and cook it long enough to reduce excess moisture before assembling the dish.
7. Can I add meat to this recipe?
You can easily add cooked chicken, beef, or turkey to the zucchini mixture for added protein.
8. How do I serve zucchilattas?
They’re great on their own or served with a side of rice, beans, or a light salad.
9. Can I freeze zucchilattas?
Yes, you can freeze them after baking. Just allow them to cool completely before transferring them to a freezer-safe container. They can be stored for up to 2 months.
10. How can I make this recipe vegan?
Use vegan cheese and sour cream substitutes to make zucchilattas completely plant-based.
Conclusion
Zucchilattas offer a fresh and healthy take on the classic enchilada, with the light and nutritious zucchini replacing the traditional tortilla. With simple ingredients and an easy cooking process, this dish is perfect for anyone craving a flavorful vegetarian meal that’s both satisfying and nourishing. Enjoy it as a stand-alone dish or pair it with your favorite sides!
Zucchilattas
Zucchilattas are a healthy, low-carb twist on traditional enchiladas, using zucchini instead of tortillas. This flavorful vegetarian recipe is packed with nutrients, featuring tender zucchini, savory tomato sauce, and melted cheese. Perfect for a light dinner or a vegetarian meal, zucchilattas are easy to make and offer a fresh, satisfying alternative to the classic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 medium zucchini, thinly sliced into rounds
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 ½ cups shredded cheese (cheddar or a blend of your choice)
- ½ cup sour cream (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the sliced zucchini to the skillet and cook for 5-7 minutes, until slightly tender.
- In a separate bowl, combine the tomato sauce, green chilies, cumin, chili powder, garlic powder, salt, and pepper.
- Pour the sauce mixture over the zucchini and onion. Stir to combine.
- Transfer the mixture to a baking dish and sprinkle the shredded cheese over the top.
- Bake for 15-20 minutes or until the cheese is bubbly and golden brown.
- Serve with sour cream and garnish with fresh cilantro, if desired.
Notes
- Spice it up: Add diced jalapeños to the sauce or sprinkle red pepper flakes for extra heat.
- Vegan option: Substitute cheese with dairy-free alternatives and use plant-based sour cream.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
