Zucchini Enchiladas

In Madison, we had two favorite “date night” restaurants.

For special occasions and fancy dinners, we always hit up Osteria Papavero on Capital Square. We’d order plates of duck ragout and shredded crab with pasta, and talk over glasses of wine. Except August 29, 2008, when we swapped out the wine for champagne in celebration of our engagement just hours before.


For “we’ve been too busy and on opposite schedules and need to spend some quality time together” dinners, we’d head to Bluephies. I’d order the crab cake salad while Dan ordered the enchilada combo. Or I’d order the enchiladas and Dan would get the shrimp jambalaya quesadilla. Whatever the combination, 95% of the time, one of us would end up with a spinach enchilada on our plates while the other person snuck a bite or two.

What can we say? We just loved the sweet and spicy cream cheese and vegetable filling, and we had a craving for it this weekend.

Sadly, the spinach in my garden is currently….struggling, to say the least. So this weekend, I subbed out the spinach for some zucchini, with just as delicious results!


Zucchini Enchiladas

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 8 enchiladas

Zucchini Enchiladas

Adapted from the Bluephies cookbook.

We love the creamy, cheesy filling of these veggie enchiladas! Feel free to replace the poblano and/or bell pepper with a hotter pepper for a spicier result.


  • 2 tablespoons extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 2 cloves minced garlic
  • 1 bell pepper, diced
  • 1 poblano pepper, diced
  • 4 small zucchini
  • 8 ounces cream cheese
  • 8 burrito-sized flour tortillas


  1. Preheat oven to 350F and grease a 9"x13" baking pan.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Stir in the garlic and onion and cook until the onions are translucent, about 3-5 minutes.
  3. Add the peppers and zucchini to the pan, stirring to coat with the oil. Saute until all the vegetables are heated through and softened, about 10-13 minutes.
  4. Cut the cream cheese into four parts and mix into the vegetables. Decrease the heat to low and cook until the cream cheese is melted.
  5. Remove the filling from the heat. Spread a scoop of filling along the center of one tortilla, and roll up. Place seam-side down in the baking pan. Repeat with remaining tortillas and filling and brush the tops of the enchiladas with the rest of the olive oil. Bake at 350F for 10 minutes.

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  1. says

    This looks super yummy! And, a great way to use all the zucchini from the garden! I’m not a fan of peppers (allergic!), so I think I might sub some eggplant and see how that works! Thanks for sharing!

  2. Kristie says

    Love reading about your date night places :). I haven’t tried Osteria Papavero but I would say for Chris and me we like to go to Liliana’s for celebrating and Greenbush or Weary Traveler for catching up. Glad you were able to make some yummy enchiladas!

  3. says

    These look delicious, and I’ll try the recipe for sure. Just so you’re aware, an ‘enchilada’ by definition requires that the tortilla be passed through salsa. What you have here are essentially soft tacos.


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