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Zucchini enchilada style bake

Zucchini enchilada style bake
Zucchini enchilada style bake

All I want to say is YUM! It’s juicy and melt-in-your-mouth on the inside, crispy around the edges of the tortillas, and covered with deliciously spicy sauce. Make sure you try this delicious zucchini enchilada style bake.


🍽 Serves 4 🕘 40 minutes Difficulty: Beginner



  • 1 tsp of oil, I used rapeseed oil

  • 3-4 medium courgettes/zucchini

  • 2 garlic cloves

  • 1 ½ cups of frozen corn kernels

  • 1 can of brown lentils (1 ½ cups of cooked lentils)

  • 1 red capsicum/ bell pepper

  • 3 Tbsp of nutritional yeast

  • ½ cup water

  • 6 tortilla wraps


  • 1 ½ cups passata

  • 1 Tbsp taco seasoning (store-bought or homemade)

  • Salt, pepper to taste for both the filling and the sauce



  1. Prepare the ingredients. Measure the corn kernels and set aside to let them start defrosting. Chop courgette/zucchini, capsicum/bell pepper, mince the garlic.

  2. In a large pan, heat the oil to medium, add courgette, capsicum, garlic, corn, lentils and nutritional yeast. Mix well to combine. Sauté for 3-4 minutes, stir occasionally.

  3. Add water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 15 minutes. And salt and pepper to taste.

  4. Preheat the oven to 210’C. Prepare the sauce by mixing passata with the taco/Mexican seasoning.

  5. Spread 2 Tbsp of the sauce over the bottom of an oven dish.

  6. Place the vegetable filling in the middle of the tortilla and roll like a crepe. Place in the oven dish. Repeat with the remaining filling and tortillas.

  7. Pour the sauce over the rolls and place in the oven.

  8. Bake for 15 minutes.

  9. Remove from the oven and garnish with fresh coriander/cilantro.

  10. Enjoy!


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