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Gardening season is fast approaching. Zucchini is one of my favorite things to grow, as it requires little assistance and provides an abundant crop. It is also versatile.
In recent years, zucchini has been popular with the low carb crowd. Spiralized zucchini makes a great pasta substitute, sliced zucchini can be used as a base for mini pizzas or nachos, and shaved zucchini can be filled and rolled like manicotti.
I made zucchini manicotti a few years ago and enjoyed the innovation of the recipe. I recently came across a similar method in the form of enchiladas, and wanted to revisit the method of rolling and stuffing thin slices of zucchini.
I am not a fan of the canned enchilada sauces, so I came up with two easy versions that you can make yourself. If you prefer to use canned red and green enchilada sauce, keep in mind that it is usually loaded with sodium, monosodium glutamate, added sugars, and preservatives.
If you want to add sides, I recommend serving the enchiladas with cilantro-lime cauliflower rice and sliced avocados.
