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Zucchini Enchiladas

Serves 4 | Total Cook Time: 45 minutes

Zucchini Enchiladas


Avocado oil

1 red onion, minced

1 jalapeno, minced

4 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon cayenne

2 cups store-bought enchilada sauce (or taco sauce), divided

1/4 cup Greek yogurt (or sour cream)

1.5 cups shredded pepper jack cheese, divided

1 tablespoon fresh parsley (or cilantro) 

4 large zucchinis

Garnishes: Avocado, lime, hot sauce, Greek yogurt (or sour cream)


  1. Preheat the oven to 350 degrees.
  2. Take out a sauté pan and add 1 teaspoon of avocado oil. Bring the pan up to a medium heat and then add the red onion, jalapeno, garlic, chili powder, cumin, paprika, cayenne, and 1 teaspoon of salt and pepper. Cook until the vegetables have softened, about 5 minutes, and then add in 1/2 cup enchilada sauce, Greek yogurt, 1/2 cup of pepper jack cheese and parsley. Mix to combine and set aside.
  3. Next, cut off the ends of the zucchini and slice the zucchini into thin, wide sheets with a vegetable peeler or mandolin. Lay out 2-3 zucchini sheets, overlapping them, and place 1 large spoonful of the enchilada mixture and roll up. Continue until all of the mixture is used.
  4. Add 1/2 cup of the enchilada sauce to the bottom of a 13x9 baking dish and then add the enchiladas. Pour the remaining enchilada sauce over the dish and sprinkle the remaining cheese to the top. Bake for about 20 minutes, or until the cheese has melted. Serve with avocado, lime, hot sauce and Greek yogurt (or sour cream)!

Notes from the Chef