Zucchini Enchilada's

Zucchini Enchiladas. Using the typical spices of an enchilada Mikaela and I created a vegetable dense recipe that is fiber filled, nutrient rich and gluten free. We used hemp hearts to thicken the enchilada sauce providing healthy fats and plant based protein, zucchini as the wrapper, and stuffed them full of sautéed greens and mushrooms! 

Make 2 sides (of 4 small enchiladas)  or 1 large entree (of 3 larger enchiladas)





2 medium to large zucchini 

1 packed cup of thinly sliced leek

3 tablespoons olive oil, separated

2 teaspoons sea salt, separated

1 teaspoon lemon juice

1/2 teaspoon fresh garlic, pressed or minced

5 oz baby spinach

2 cups quartered baby crimini mushrooms

1/4 teaspoon chili powder

1/4 chopped finely chopped tomato



2 cups vegetable broth

1 1/2 teaspoons cumin powder

1 tablespoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1 teaspoon apple cider vinegar

3 tablespoons hemp hearts

3 tablespoons olive oil 

2 tablespoons tomato paste 

Ground black pepper to taste



1. Mandolin zucchini into thin lengthwise cross sections using the flesh on the outside and avoiding the centre seeded area.

2. Add 2 tbsp olive oil to a heated pan.

3. When oil is hot, add leak and 1 tsp sea salt, over high heat for 2 minutes, stirring well. 

4. Once leek starts to brown reduce heat, add lemon and garlic, stir well and keep cooking for another 5 minutes.

5. Add spinach allow to wilt, after 1 minute remove from heat and keep to the side.

6. Reheat this cleaned pan or another pan and add 1 tbsp olive oil.

7. Add mushrooms, 1 tsp sea salt and chili powder.

8. Cook mushrooms over high heat for 4 minutes then add fresh tomato and reduce heat for another minute or 2 until mushrooms are fully cooked, remove from heat but keep in pan.

9. Add all sauce ingredients to a high speed blender and mix very well. 

10. Take approximately five zucchini slices and line them so they are overlapping. Put 1/3 or 1/4 of your spinach inside and roll up tightly and evenly.

11. Put the zucchini roll ups onto a baking sheet and into the oven for 8-10 minutes at 300F.

12. Add half the sauce to the mushroom tomato mixture and cook down over a low medium while the rollups are cooking. 

13. Heat the other half of the sauce over low medium heat in a sauce pan for 5 minutes.

14. Plate mushroom mix over the zucchini enchiladas and drizzle with sauce!