I stumbled upon this Zucchini Enchilada Casserole during one of those lazy evenings when the fridge was almost a barren desert, save for a couple of zucchinis and a handful of pantry staples. You know those days, right? When takeout seems inevitable, yet something inside nudges you to create.
I was skeptical at first—zucchini in enchiladas? —but the outcome was a delightful surprise. A harmonious blend of flavors, like a melody you didn’t expect to like but can’t stop humming.
It’s a dish that whispers warmth and comfort, perfect for winding down after a day that felt like a whirlwind. And speaking of whirlwinds, did you catch the latest Marvel movie? But I digress.
This casserole, with its cheesy, saucy goodness, became an instant favorite. It’s as if the humble zucchini decided to dress up and crash a party, bringing joy to every bite. Give it a try; you might just find yourself humming along too.
Steps
- Prepare the enchilada sauce according to your preferred recipe. Let it simmer while you move on to the next steps.
- In a large pan over medium-high heat, warm the oil and sauté the diced onion, red bell pepper, and jalapeño for about 6-7 minutes until they soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Combine the cooked rice, chicken, beans, corn, and 1.5 cups of the enchilada sauce with the sautéed veggies. Mix until everything is evenly integrated.
- Preheat your oven to 350°F and lightly coat a 9 x 13-inch baking dish with cooking spray. Spread 1/4 cup enchilada sauce on the bottom, then layer with zucchini slices to cover the base. Add half of the chicken mixture, followed by 1 cup of cheese. Repeat the zucchini, chicken mixture, and cheese layers, finishing with a final zucchini layer and the remaining 1/4 cup of sauce.
- Bake the casserole uncovered for 20 minutes. Remove it from the oven, sprinkle the remaining cheese on top, and bake for another 10 minutes.
- Once baked, place the casserole on a wire rack and add your choice of toppings. Slice and serve immediately. Enjoy!
Ingredients
- 1 batch homemade red enchilada sauce or 2 cups store-bought enchilada sauce
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 jalapeño pepper, cored and diced
- 4 cloves garlic, minced
- 3 cups cooked rice (or quinoa or farro)
- 2 cups (approximately 1 pound) shredded or diced cooked chicken
- 1 (15-ounce) can pinto or black beans, rinsed and drained
- 1/2 cup whole kernel corn
- 2 large zucchini, thinly sliced into strips
- 3 cups (12 ounces) shredded Monterrey Jack or Mexican blend cheese
- Recommended toppings: chopped fresh cilantro, diced red onion, sliced jalapeño peppers, sliced green onions, Mexican crema, and/or sliced avocado
FAQ
- Can I make this casserole vegetarian or vegan?
- Yes, to make the casserole vegetarian, simply omit the meat. For a vegan version, skip both the meat and cheese, or substitute with vegan cheese.
- How can I make this dish gluten-free?
- The casserole is naturally gluten-free if you use rice or quinoa. Just ensure that all other ingredients, such as enchilada sauce, are also certified gluten-free.
- Do I need to remove excess water from the zucchini before using it?
- It’s not necessary to salt or drain the zucchini before adding it to the casserole. However, if you prefer, you can do so to reduce moisture.
- What other vegetables can I include in the casserole?
- You can add a variety of vegetables like cauliflower, mushrooms, sweet potatoes, carrots, or tomatoes to the casserole. Feel free to use whatever you have on hand.
- How can I adjust the spiciness of the casserole?
- To make the casserole spicier, increase the amount of jalapeño peppers or include their seeds. For a milder dish, you can omit the jalapeños entirely.
Tips
- Slice Zucchini Thinly: To ensure the zucchini cooks thoroughly in the casserole, cut it into thin slices, approximately 1/8-inch thick, using a vegetable peeler or mandoline. Thicker slices will increase the baking time.
- Use Pre-Cooked Protein: Save time by using pre-cooked proteins like rotisserie chicken or quickly sautéed ground beef or chorizo. This reduces preparation time and simplifies the cooking process.
- Make the Enchilada Sauce Ahead: Prepare the enchilada sauce in advance. While it simmers, you can chop and sauté the vegetables and get the enchilada filling ready, optimizing your time in the kitchen.
- Customize the Casserole: Feel free to adjust the ingredients based on dietary preferences. Make the casserole vegetarian by omitting meat or vegan by skipping cheese. You can also use lentils instead of beans or add extra veggies for variety.
Equipment
- Mandoline slicer – for thinly slicing the zucchini.
- Vegetable peeler – if not already available, for slicing zucchini into strips.
- 9 x 13-inch baking dish – for layering and baking the casserole.
- Wire baking rack – for cooling the casserole after baking.
