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Zucchini Enchiladas

March 17th, 2017 01:28:00 pm

In the mood for a healthy cinco de mayo recipe that you can enjoy anytime? Here we have done this favorite dish without the tortillas, and created it as a one-pot meal to make it super easy to clean-up and sit and enjoy your margarita. We had some fresh hatch chilis that we bought while in season, and they were frozen. We tossed them into our Universal Pot and added the lid, put it on low heat, and they were defrosted in minutes. Also, we chose to use green enchilada sauce on this recipe, but you can easily substitute the red enchilada sauce if you prefer that. The ingredients were much "cleaner" in the green sauce and I personally think the red sauce is a bit on the bitter side. But it will work great either way.

Zucchini Enchiladas

Start by chopping your onions and hatch chilis if you're using them. Saute those in your pan (with our without adding oil). I am using our Square Sauce/Casserole. I will saute and prep the stuffing in this pan, and I will then bake the enchiladas in the same pan, so that I have less items to clean. Add the spices indicated, or those you enjoy. I was defrosting our frozen roasted hatch chilis in another pan. Then I diced them and added them to the mixture.

quick defrost

Meanwhile my husband started on prepping the zucchini into thin strips. As he was doing that, I grated our organic cheese, and shredded the leftover chicken we were going to use. If you are starting fresh, grill you chicken or vapor cook it, then shred it for this recipe. Preheat your oven to 350.

thin zucchini strips are the wrapping

So now you can add your shredded chicken to the onions and spices and chilis that are sauting in your baking pan. Then add your green or red enchilada sauce and blend everything together and simmer. Next I moved the stuffing mixture into a bowl. Then I laid out three zucchini strips and added a dollop of the chicken/sauce mixture into the middle. I rolled it gently and placed it back into the baking pan, in tight rolls. Then I sprinkled the grated cheese over the top, generously.

Pop your Titanium Pan full of cheesy zucchini enchiladas straight into your preheated oven. Set the time for 20 minutes. While these were baking, I prepped some fresh chopped tomatoes, and I mixed my sour cream topping as a wonderful fresh topping.


Seve and enjoy. Note in this final photo, the cheese (nothing) is stuck to the pan following the baking. So the clean up is super simple. 

Here are the ingredients to gather:

  • 1 large onion, chopped
  • 3 cloves fresh garlic, minced
  • Roasted Hatch Chilis, diced (if desired to add heat)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 3 cups shredded chicken
  • 1 1/3 cups red or green enchilada sauce
  • 4 large zucchini; halved lengthwise then sliced thin
  • 1 cup shredded Monterey Jack (we used Pepper jack)
  • 1 cup shredded cheddar
  • Sour Cream with dill and lime juice added for topping
  • Fresh diced tomatoes for topping
  • Fresh cilantro, chopped, for topping


I can't wait to make this again. We even enjoyed the leftover zucchini enchiladas for breakfast the next morning! You can re-heat them by putting the lid on, and using low heat. They will taste fresh like they originally did. The lid serves to melt the cheese and heat it thoroughly, quickly.



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