Zucchini Enchiladas Recipe

There are very few variations in our weekly dinners-- These zucchini enchiladas are my husbands favorites. They are super easy to make & you will definitely be left with a ton of left-overs for the next few days. 

Ingredients: 

9 small/medium sized zucchini

1/2 cup Shredded Cheese {Mexican Blend}

A jar of tomato sauce 

Handful of Large Pitted Black Olives 

A few pinches of Salt & Pepper 

Package of soft tortillas 

Non-stick spray 

Prior to preparation & cooking: 

Turn oven to 350 degrees. 

Spray non-stick spray into glass pan {8x12}. 

Chop up a handful large pitted black olives.

Remove all skin from zucchinis 

Shred each and every zucchini in a large sized bowl  

Put all shredded zucchini in a large sauce pan- add a few pinches of salt & pepper {or any other seasoning}. Cook on medium until all seasoning is mixed in & zucchini is cooked {warning: do not cook too long or zucchini gets very mushy!}. 

When zucchini is cooked, remove from sauce pan & put in a large bowl. {Note: there might be excess water in pan, so you might need to strain zucchini to remove it}. Add 1/4 cup of shredded cheese into the bowl of zucchini. {Note: You can also add a few more pinches of salt & pepper, if needed}. Mix everything all together.

At this point, I normally put the zucchini is two separate bowls. I cannot eat dairy (I use dairy-free cheddar cheese) or gluten (I use gluten free wraps), so mine is cooked separately from my husbands moving forward. 

You will now spoon zucchini contents into a tortilla & wrap it up tightly & place in the glass pan. I normally use 8-10 tortillas, but it will depend on how much you stuff each one with. 

Once all of the tortillas are filled & placed into glass pan, pour 3/4 of jar of tomato sauce over the tortillas {Note: You can put the tomato sauce in a sauce pan & add spices to it prior to putting on tortillas}. Sprinkle the remaining 1/4 cup of cheese. Sprinkle the chopped up olives {Note: I do olives on 1/2}.

Cook for about 25 minutes & let sit for about 5 minutes before serving. 

I am no Rachel Ray, but my husbands thinks that this is so yummy! This is such a good meal for everyone & there is no doubt that you will have lots of leftovers for lunch for a few days.

So what is your favorite go-to meal during the week ?