Southwestern Zucchini Enchiladas

Four ingredient Southwestern Zucchini Enchiladas are your answer to a fast weeknight dinner or a fun spin on breakfast! 

Trying to cut back on carbs? Or trying to sneak in more vegetables? That is not a problem with these low carb zucchini enchiladas! One thing we love it to eat with the seasons. One of our favorite summer veggies, zucchini, is at it’s prime right now. So, what better way to enjoy it than with this easy enchilada recipe?

This vegetarian take on Mexican enchiladas is made with only 4 simple ingredients. Our Southwestern Scramble bowl is the main attraction followed by fresh zucchini, enchilada sauce, and cheese.

Traditionally, this recipe would be considered a main dish. However, we have given this a breakfast twist. Our Southwestern Scramble bowl is full of egg whites, salsa, black beans, and corn to give these enchiladas a hearty filling.

If you’re not following a low carb diet, pairing this dish with a couple of pieces of toast is a nice way to round out the meal. Or better yet, enjoy some of the sweet fruit that summer has to offer, instead.

Beyond just breakfast.

The flavors of enchiladas always hit the spot, but this simple recipe is guaranteed to keep you satisfied for hours on end. Should the craving hit for an enchilada at night, this recipe works perfectly!

Breakfast enchiladas aren’t meant for breakfast only. Serve them for a fast weeknight meal, too!  Brinner is a meal that we love to have one or two nights a week! Double or triple this recipe and then get the family involved! They can slice the zucchini or put the filling in. Getting the kids into the kitchen will help teach them how easy it is to prepare a healthy and tasty meal.

Southwestern Zucchini Enchiladas Ingredients:

• 1 Southwestern Scramble Bowl
• 1 large zucchini
• 1/4 – 1/3 cup enchilada sauce
• 2 tbsp shredded Mexican cheese

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Southwestern Zucchini Enchiladas

Four ingredient Southwestern Zucchini Enchiladas are your answer to a fast weeknight dinner or a fun spin on breakfast! 

Course Breakfast, Main Dish

Cuisine Mexican

Keyword Southwestern Veggie Bowl

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1 meals

Ingredients

• 1 Southwestern Scramble Bowl cooked half way
• 1 large zucchini thinly sliced on a mandolin
• 1/3 cup enchilada sauce
• 2 tbsp shredded Mexican cheese

Instructions

• Preheat your oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Take your partially cooked southwestern scramble bowl and place 2 tbs in the center of the thinly sliced zucchini.
• Gently roll the zucchini starting with the end closest to you. (Use your fingers on the outside to keep the filling in the middle, if needed)
• Repeat until all of the scramble bowl is used.
• Place the zucchini roll ups on the parchment lined baking sheet.
• Top with enchiladas sauce and finely shredded cheese.
• bake for about 7 minutes or until the cheese is melted and the zucchini is fork tender.