Zucchilattas

added peppers and salsa for flavor. all but one liked them.

Very good recipe! I made exactly as written, except chopped all the vegies. Be sure to chop the vegies evenly. As suggested, I did strain the vegies as they were very liquidy. I think using a slotted spoon would have been better, then I would have had some of the liquid to put over the top of enchiladas. They were a little hard on the bottom because of the lack of liquid.

Loved this! I thinly sliced the zucchini lengthwise and added sliced jalapenos to the mix. Used the cast iron griddle to grill all the veg first, then toss with a bit of taco seasoning before adding to the tortillas with some cheese and chopped cilantro. Topped with your fav toppings and it was fantstic! I used low carb tortillas, great for dinner!….leftovers were soggy so would recommend just packing those fresh. Will do again!

One of my households favorite recipes of all time. If you make this as per the instructions, you have a homerun. No question. Since I’ve made this a bunch of times, here are my modifications to make it easier on myself: 1. Use a big pot, not a pan, to cook the veggies. The mass of veg is MASSIVE. 2. If not to be consumed in one meal, cook only the portion to be served, and save the rest of the filling for future assemblies. You will have GOO if you save a prepared ‘lata. 3. I like to add a little flour/water mixture to thicken up the veggies a bit. It makes it easier to scoop and serve. If you want a vegetarian recipe that delivers the goods, though, this is a winner, full stop.

This was fabulous!! Instead of slicing, I chopped the zucchini. Following Pfeffa’s review, I drained the cooked veggies in a colander and reserved the liquid in the skillet. Added about 1/4 cup of salsa and thickened it with a little corn starch mixed with water. Stuffed the tortillas with the veggie mixture only and topped the dish with the sauce and shredded cheese. Covered with foil and baked for about 15 minutes. So, so good and healthy!

It was a lot better than I anticipated a vegetable enchilada to be! My boyfriend loved it even more than I did. Happy I came across this recipe, will be making again.

Fantastic! I go much lighter on the cheese to make it healthier and use carb balance whole wheat burritos. It’s very low cal, high fiber and tastes amazing. I think more cheese would cover up the fabulous veggie flavors.

These are an easily adaptable crowd pleasing recipe. Two things that surprised me that I changed: 1. the recipe didn’t call for beans; I added 2 cans of pintos to the filling, AND 2. the recipe didn’t call for spices. I honestly didn’t measure, but i added approximately of the following: 2 t chili powder, 2 t cumin, 1 t garlic powder, 1 t salt. My family loved these with the changes I made!

I used two zucchini’s and 2 cans of diced tomatoes with chili as changes. I also wrapped in crepes instead of tortillas. Everyone LOVED them

Edit to add: I didn’t use all of the cheese. I eyeballed it and used the amount that I thought I would like, which is less than the recipe stated. Original Post: Hearty and filling. I bought sliced mushrooms that were pretty big, and I don’t have a food processor, so I decided to leave those as is and put them on top the zucchilattas. I wanted the filling to be finer. I sauteed the mushrooms in butter, but did not pre-cook the other vegetables as the recipe is written. I warmed the tortillas on the stove over a flame. I filled the inside of the tortillas with raw, chopped zucchini and onion, which was in pretty small pieces, and diced tomato pieces that were a little larger, plus the cheese. I also added one clove of garlic to the mixture. On top of the rolled tortillas, I put the mushroom and cheese mixture and one 10-oz. can of medium green chile enchilada sauce. I used four 12″ tortillas and overfilled them instead of 10 smaller tortillas. The tortillas almost tasted like thin crust pizza dough, the mushrooms were perfectly meaty, the zucchini gave it the right amount of crunch, and the garlic added a little kick, but not an overwhelming amount.

This was very delicious, especially with some slight modifications. My wife doesn’t like tomato, so I left them out and topped it with 10 oz of enchilada sauce before baking. I also used 1 lb of cheese instead of 1.5 and it still seems like quite a bit (not that I’m complaining, but it could likely be cut down to .75 pounds and still be tasty).

These are really great and a good use of your garden! I seasoned with cumin and chili powder. There were 8 tortillas in a package so I just made them bigger. I also put the mixture in a colander over a bowl. I used the juice in bottom of the pan a and little over the top. Backed 25 minutes for a crispy top. I always use a spiralizer to cut zucchini, then chop it to size. Much quicker

These are really great and a good use of your garden! I seasoned with cumin and chili powder. There were 8 tortillas in a package so I just made them bigger. I also put the mixture in a colander over a bowl. I used the juice in bottom of the pan a and little over the top. Backed 25 minutes for a crispy top. I always use a spiralizer to cut zucchini, then chop it to size. Much quicker

The family gobbled them up. Super easy to make. My very picky child, who at the time didn’t like zucchini, ate these with gusto and asked for seconds. Super easy. We made it according to directions, as I am not a big enchilada sauce fan, I made a second batch using mild salsa instead. Both were fantastic.

– Added rice – no tomatoes

This was a fantastic starter recipe. I added 2 fresh jalapenos to the veggies. It is “Mexican” so you have to spice it up. We used cayenne, paprika, fresh garlic, tyme, rosemary and slap yo mama Cajun in the veggies, salt and pepper. we also topped with queso cheese, shredded lettuce, tomatoes, green onions, sour cream and hot sauce. We loved it! oh yeah, we fried more mushrooms and garlic up and put that on top too. DELICIOUS!

I felt that this recipe was not specific enough for an amateur cook such as myself. However, it turned out great. I made one change: I added a very small amount of Mexican spices (chile powder, cumin etc.) to give it more flavor. Biggest drawback was the time to slice a whole pound of mushrooms. Next time I’ll get the sliced ones. Also used smaller corn tortillas instead of flour. Again, more Mexican flavor.

I enjoyed this recipe. I am a flexitarian. I eat very little meat and this recipe was very simple but good. The only difference is I added fresh peppers and used a dash or two of seasoning salt. I did not measure out the mushrooms (approx. 1 cup is what I had) but will add more next time to give it just a tad more substance. Enjoyed the simplicity of making this recipe and the flavors coming together at the completion of the meal.

Very good recipe. I took the suggestions of others by adding more spices (chili powder, oregano, garlic powder, cumin), and generously filled five large, extra soft tortillas. I added a can of chicken breast to my husband’s portion and used reduced-fat cheese. This made more than enough for a meal, plus leftovers. Delicious!

These were phenomenal. It made so much food that I wound up having a second pan to freeze for later. Since my veggies gave off so much liquid, I used a slotted spoon to scoop them into the tortillas, and then used the “juice” as a sauce on top instead of more veggies. I cannot WAIT to get my hands on those leftovers!!

I made this last night & my family loved it. I used about half of the amount of tomatos and added garlic power & oregano seasonings. As I was building the enchilada, I added black beans & used mexican/taco cheese. I will definitely make this again!