These Zucchini Enchilada Roll Ups are a delicious, healthy twist on traditional enchiladas, using thin slices of zucchini instead of tortillas to wrap a flavorful chicken, black bean, and corn filling. Topped with enchilada sauce and gooey melted cheese, these roll-ups are the perfect low-carb, gluten-free alternative to your favorite Mexican dish. Packed with protein and veggies, they make a great family meal or even an impressive dish for gatherings.

Why You’ll Love This Zucchini Enchilada Roll Ups :

This recipe for Zucchini Enchilada Roll Ups is light yet filling, combining classic enchilada flavors with the freshness of zucchini. The zucchini strips make a perfect vessel for the tasty chicken and black bean filling, and the enchilada sauce ties everything together with a slightly spicy, tangy kick. Topped with melted cheddar cheese, this dish is satisfying, flavorful, and a healthier option that doesn’t compromise on taste. Plus, it’s an easy and fun way to switch up your usual enchilada recipe!

“I love how these zucchini roll ups capture all the flavors of enchiladas in a healthier, low-carb way. They’re so satisfying and easy to make!”

Ingredients You’ll Need for Zucchini Enchilada Roll Ups :

Here’s what you’ll need to make these delicious Zucchini Enchilada Roll Ups:

• 2 cups cooked chicken, shredded or diced: Provides protein and flavor.
• 1 cup black beans, drained and rinsed: Adds fiber and a creamy texture.
• 1 cup corn (fresh or frozen): Adds sweetness and crunch.
• 2 cups enchilada sauce: For that classic, tangy, spicy enchilada flavor.
• 2 pounds zucchini (2-4 medium-large): Thinly sliced lengthwise to form the “tortilla” wraps.
• 1 cup cheddar cheese, shredded: Melts beautifully on top of the roll-ups.
• 2 tablespoons cilantro, chopped (optional): Adds a fresh, herby finish.

Step-by-Step Guide to Making Zucchini Enchilada Roll Ups :

Step 1: Prepare the Filling

In a large bowl, mix together the shredded chicken, black beans, corn, and 1 cup of the enchilada sauce. Stir until all the ingredients are well combined. Set aside.

“This chicken, bean, and corn filling is packed with flavor and makes for a hearty, satisfying base for the roll-ups.”

Step 2: Prepare the Zucchini

Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise to create long, even strips about 1/8 inch thick. You’ll want the zucchini slices to be thin enough to roll but sturdy enough to hold the filling.

Pro Tip: If your zucchini strips are too thick, they won’t roll easily. A mandoline slicer works best to achieve consistent, thin slices.

Step 3: Assemble the Roll Ups

On a clean working surface, lay out 2-3 slices of zucchini, slightly overlapping to form a wider base. Place 2-3 tablespoons of the chicken filling at one end of the zucchini strips. Gently roll the zucchini up, starting from the end with the filling, and secure the roll.

Repeat this process with the remaining zucchini slices and chicken filling until you have about 24 rolls.

“The overlapping zucchini strips help hold the filling in place, making it easier to roll them up.”

Step 4: Arrange the Roll Ups in a Baking Dish

Spread 1/2 cup of enchilada sauce over the bottom of a large baking pan or dish. Place the rolled zucchini enchiladas seam-side down in the dish, fitting them snugly next to each other.

Once all the zucchini rolls are arranged in the dish, drizzle the remaining 1/2 cup of enchilada sauce over the top.

Step 5: Add the Cheese and Bake

Sprinkle the shredded cheddar cheese evenly over the top of the zucchini roll ups. This will melt into a delicious, bubbly topping as it bakes.

Place the baking dish in a preheated 375°F (190°C) oven and bake for 20-25 minutes, or until the cheese is melted and the edges are bubbling.

Pro Tip: For an extra golden, bubbly top, broil the dish for the last 1-2 minutes of baking time.

Step 6: Serve and Enjoy

Once the roll-ups are done, remove the baking dish from the oven and let it cool slightly. Garnish with chopped cilantro (optional) for a fresh, herby finish. Serve the zucchini enchilada roll-ups warm, and enjoy!

Frequently Asked Questions :

Q: Can I make these zucchini roll ups ahead of time?
A: Yes! You can assemble the zucchini roll ups up to a day in advance, then cover and refrigerate them until you’re ready to bake. When ready, just pop them in the oven as directed.

Q: Can I freeze zucchini enchilada roll ups?
A: While you can freeze these roll ups, the texture of the zucchini may become softer after thawing and reheating. If you plan to freeze them, I recommend undercooking the zucchini slightly before freezing to help maintain its texture.

Q: Can I add other ingredients to the filling?
A: Absolutely! You can mix in sautéed onions, bell peppers, or even diced jalapeños to give the filling more flavor and texture.

Serving Suggestions for Zucchini Enchilada Roll Ups :

These Zucchini Enchilada Roll Ups make a complete meal on their own, but here are a few serving ideas to complement them:

1. Mexican Rice: Serve with a side of Mexican rice for a more filling meal.
2. Guacamole or Avocado Slices: The creaminess of avocado pairs perfectly with the spicy enchilada flavors.
3. Tortilla Chips: Add a side of crunchy tortilla chips for some texture contrast.

“I love serving these zucchini roll-ups with a side of guacamole or a light green salad—it adds freshness and balance to the meal.”

Enchilada Sauce Recipe :

Ingredients

• 1 tablespoon oil
• 1 small onion, diced
• 1 clove garlic, chopped
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 chipotle chilies in adobo sauce
• 1 (28 ounce) can diced tomatoes
• salt and pepper to taste

Directions :

Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Add the garlic, cumin and oregano and saute until fragrant, about a minute.

Puree the onions and garlic along with the chilies and tomatoes in a blender or food processor and return to pan.

Bring to a boil, reduce the heat, simmer for a few minutes to thicken, season with salt and pepper and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.

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Zucchini Enchilada Roll Ups

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These Zucchini Enchilada Roll Ups are the perfect healthy twist on a classic dish. Enjoy!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 2 cups enchilada sauce
• 2 pounds zucchini (2-4 medium-large), sliced thinly lengthwise
• 1 cup cheddar cheese, shredded
• 2 tablespoons cilantro, chopped (optional)

Instructions

Preheat the oven to 375°F (190°C).

In a large bowl, mix the chicken, black beans, corn, and 1 cup of enchilada sauce.

Spread 1/2 cup of enchilada sauce on the bottom of a large baking dish.

On a clean surface, overlap 2-3 zucchini slices to form a wide base. Add 2-3 tablespoons of the filling, then roll up and place in the baking dish. Repeat until all the filling and zucchini are used.

Drizzle the remaining 1/2 cup enchilada sauce over the rolls and sprinkle with cheese.

Bake for 20-25 minutes until the cheese is melted and bubbling. Garnish with cilantro and serve.

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