Description
Zucchini Enchilada Roll Ups are a healthy twist on classic enchiladas. Thinly sliced zucchini replaces tortillas, creating a low-carb, gluten-free, and veggie-packed version that doesn’t skimp on comfort or flavor. Filled with savory chicken, bold spices, and gooey cheese, all baked under rich enchilada sauce, this dish is perfect for meal prep, weeknight dinners, or anyone looking for a satisfying, lighter option.
Ingredients
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3–4 medium zucchinis, sliced thin lengthwise
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2 cups cooked shredded chicken (or black beans/mushrooms for vegetarian)
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1 cup enchilada sauce (red or green)
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1/2 cup sautéed diced onions
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1/2 cup sautéed bell peppers
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1/2 tsp garlic powder
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1/2 tsp smoked paprika
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1/2 tsp cumin
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Salt and pepper, to taste
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Olive oil (for sautéing)
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Fresh cilantro, green onions, or sour cream (for garnish)
Instructions
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Prep the Zucchini:
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Slice zucchini into thin strips using a mandoline or peeler.
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Lay slices on paper towels. Sprinkle with salt. Let sit 10–15 minutes, then pat dry.
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Optional: lightly grill or bake slices for 3–5 minutes to soften.
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Make the Filling:
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In a pan, sauté onions and peppers in olive oil until soft.
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Add cooked chicken, garlic powder, paprika, cumin, salt, and pepper. Mix well.
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Stir in half of the cheese for a creamy texture.
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Roll the Zucchini:
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Overlap 2–3 zucchini slices. Spoon filling at one end. Roll tightly.
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Place seam-side down in a greased baking dish.
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Assemble and Bake:
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Pour enchilada sauce over the rolls.
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Sprinkle with remaining cheese.
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Cover with foil and bake at 375°F (190°C) for 20 minutes.
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Uncover and bake 5–10 minutes more until cheese is golden.
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Serve:
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Let cool for 5 minutes.
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Top with fresh cilantro, sour cream, or green onions if desired.
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Notes
Rinse zucchini well if using salt to draw out water.
For meal prep, assemble and refrigerate unbaked roll ups.
Can be made vegetarian with beans or tofu.
For dairy-free, use plant-based cheese or omit it.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Rolling
- Cuisine: Mexican-Inspired