1-First Step: Prepare the Enchilada Sauce If using homemade enchilada sauce, prepare it first and let it simmer while you work on other components. For store-bought sauce, simply have it ready. The sauce is essential as it forms the flavorful base of our zucchini enchiladas. If you’re new to enchilada sauce, I recommend checking out this authentic red enchilada sauce recipe for inspiration.

2-Second Step: Sauté the Vegetables Heat olive oil in a large pan over medium-high heat. Add the diced onion, red bell pepper, and jalapeño pepper to the pan. Sauté these vegetables for 6 7 minutes until they have softened and become fragrant. Next, add the minced garlic and continue to sauté for another 1 2 minutes until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter. Once done, turn off the heat and set aside.

3-Third Step: Mix the Filling To the same pan with the sautéed vegetables, add your cooked rice (if using), shredded cooked chicken, rinsed and drained beans, corn, and 1.5 cups of enchilada sauce. Toss everything together until well combined. This mixture will become the flavorful filling for your Mexican zucchini casserole. If you prefer a vegetarian zucchini enchilada casserole, simply omit the chicken or double up on the beans and vegetables.

4-Fourth Step: Prepare the Baking Dish Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with cooking spray to prevent sticking. Spread 1/4 cup of enchilada sauce evenly across the bottom of the dish. This will help prevent the zucchini from sticking and add extra flavor. Then, create your first layer by arranging overlapping zucchini slices to cover the entire bottom of the dish. For the best results, slice the zucchini uniformly into 1/8-inch strips using a mandoline.

5-Fifth Step: Layer the Ingredients Begin layering your vegetable enchilada casserole by spreading half of the filling mixture evenly over the zucchini layer. Sprinkle with 1 cup of shredded cheese. Create another zucchini layer on top, followed by the remaining filling and another cup of cheese. Finish with a final layer of zucchini strips and drizzle the remaining 1/4 cup of enchilada sauce over the top. Gently press each layer down before adding the next to prevent gaps and ensure even cooking.

6-Sixth Step: Bake the Casserole Place the assembled zucchini enchilada casserole in the preheated oven and bake uncovered for 20 minutes. After 20 minutes, carefully remove the pan from the oven and sprinkle the remaining 1 cup of cheese evenly over the top. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown. The casserole is done when it’s heated through and the cheese has formed a delicious crust.

7-Final Step: Rest and Serve Once baked, transfer the casserole to a wire rack and let it rest for 10 minutes. This resting period is crucial as it allows the layers to set, making it easier to slice and serve. After resting, add your favorite toppings such as chopped fresh cilantro, diced red onion, sliced jalapeños, Mexican crema, or avocado. Slice the zucchini enchilada casserole into portions and serve warm. For a complete meal, pair with a side salad or Mexican-style rice.