Zucchini Enchiladas
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Zucchini Enchiladas

Submitted by: Karen Stover

Prep Time: 0 Seconds

Cook Time: 30 Minutes

Servings: 12

Healthy and tasty meal.


    2 tbsp. extra virgin olive oil

    2 garlic

    30 oz. tomato sauce

    29 oz. diced tomatoes, canned

    2 tbsp. chili powder

    2 tsp. dried marjoram

    1 tsp. fresh basil

    1 tsp. ground cumin

    1/4 tsp. sea salt

    1/4 tsp. cayenne pepper

    1 bay leaf

    3 lbs. zucchini

    24 sprouted whole grain tortilla

    4 c. mild cheddar cheese

    4 1/2 oz. olives

    1/2 c. cilantro, bunch, fresh, organic

    1 med. yellow bell pepper

    1 med. green bell pepper

    1 lrg. sweet onion


In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook i minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened. Discard bay leaf.

Place 1/3 cup zucchini down the center of each tortilla; top with 2 Tbsp. cheese and 1 Tbsp. olives. Roll up and place seam side down in two 13-in. x 9in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with cilantro.