If you’re craving a delicious, light twist on classic enchiladas that’s packed with flavor and texture, the Zucchini Enchilada Roll-Ups Recipe is an absolute winner. These vibrant, cheesy roll-ups use thin strips of zucchini instead of tortillas, bringing a fresh, low-carb flair to your Mexican-inspired meals. Loaded with seasoned chicken (or beans for a vegetarian option), sweet corn, and melty Mexican cheese, smothered in rich enchilada sauce, this dish is perfect for cozy dinners or impressing guests with something unique and wholesome.
Ingredients You’ll Need
The magic of the Zucchini Enchilada Roll-Ups Recipe lies in its simple yet essential ingredients. Each one contributes to the perfect balance of color, flavor, and texture that makes this dish unforgettable.
- 4 medium zucchinis, sliced lengthwise into thin strips: These are the star of the show, substituting tortillas and adding freshness and moisture control.
- 1 tablespoon olive oil: For sautéing the aromatics and keeping everything luscious without heaviness.
- 1/2 small onion, finely chopped: Adds a subtle sweetness and depth of flavor after cooking.
- 2 cloves garlic, minced: Essential to punch up the savory base of the filling.
- 1 teaspoon ground cumin: Brings a warm, smoky earthiness that’s key to Mexican flavors.
- 1/2 teaspoon chili powder: Adds mild heat and complexity without overpowering the dish.
- 1/2 teaspoon smoked paprika: Gives a gentle smoky hint that complements the enchilada sauce perfectly.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: To season every bite just right.
- 1 cup cooked shredded chicken (or black beans for vegetarian): The hearty protein that makes these roll-ups satisfyingly filling.
- 1 cup corn kernels (fresh, frozen, or canned): Adds a touch of sweet crunch and bright color.
- 1 cup canned black beans, rinsed and drained (omit if using chicken): Perfect for a fiber-rich, vegetarian alternative.
- 1 cup shredded Mexican blend cheese, divided: To add creamy, melty goodness both inside and on top.
- 1 1/2 cups red enchilada sauce, divided: The sauce that ties everything together with its bold, tangy richness.
- 2 tablespoons chopped fresh cilantro, for garnish (optional): For that fresh-herby pop that brightens the final presentation.
How to Make Zucchini Enchilada Roll-Ups Recipe
Step 1: Prepare the Zucchini Strips
Start by preheating your oven to 375°F (190°C) and lightly greasing your baking dish. Next, slice the zucchinis into thin, even strips with a mandoline or vegetable peeler. Lay them on paper towels, sprinkle lightly with salt to draw out excess moisture, and let them rest for 10 minutes. Pat them dry before moving on. This step is crucial to avoid soggy roll-ups later and ensures a perfect texture.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat, then sauté the chopped onion until translucent, about 3 minutes. Add minced garlic along with cumin, chili powder, smoked paprika, salt, and pepper, cooking for 1 more minute until fragrant. Stir in your choice of protein (shredded chicken or black beans), corn, and 1/4 cup of the enchilada sauce. Let this mixture cook for 2 to 3 minutes so all the flavors meld and the filling heats through.
Step 3: Add Cheese to the Filling
Remove the skillet from heat and mix in 1/2 cup of shredded Mexican blend cheese. This step adds creaminess and helps bind the filling together, making it easier to roll and adding that classic cheesy enchilada taste.
Step 4: Assemble the Roll-Ups
Spread 1/2 cup of enchilada sauce evenly on the bottom of your prepared baking dish. Place a spoonful of the filling on one end of each zucchini strip, then roll it up neatly, placing them seam-side down in the dish. Repeat this process until all the zucchini strips and filling are used up, arranging them close together for baking.
Step 5: Bake to Perfection
Pour the remaining enchilada sauce over the zucchini roll-ups and sprinkle the last 1/2 cup of shredded cheese on top. Bake them in the preheated oven for 20 to 25 minutes until the sauce is bubbly and the cheese melts into a golden, delicious crust.
How to Serve Zucchini Enchilada Roll-Ups Recipe
Garnishes
A sprinkle of fresh chopped cilantro on top adds a vibrant, herbal freshness that balances the richness of the cheese and enchilada sauce. You can also add a dollop of sour cream or a squeeze of fresh lime juice for an extra zing of flavor.
Side Dishes
These roll-ups pair beautifully with a simple green salad dressed lightly with lime and olive oil, or a side of Spanish rice or Mexican street corn salad to keep the meal colorful and satisfying. For a low-carb option, roasted cauliflower rice makes a fantastic companion.
Creative Ways to Present
For a fun twist, serve the Zucchini Enchilada Roll-Ups Recipe as an appetizer by cutting each roll into bite-sized pinwheels. You can also arrange them in individual ramekins for elegant single servings or layer them in a casserole dish for a family-style feast.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. Because the zucchini can release moisture, it’s best to drain any excess liquid before reheating to maintain the perfect texture.
Freezing
You can freeze the roll-ups by transferring them to a freezer-safe dish, covering tightly, and storing for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat the leftovers in a 350°F oven for about 15 minutes or until heated through, to keep the cheese melty and the zucchini tender without becoming soggy. Microwaving can work but may soften the zucchini too much.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! Thin slices of eggplant or yellow squash can work well as alternatives and offer a slightly different flavor profile while maintaining that roll-up shape.
Is this recipe suitable for vegetarians?
Yes! Simply swap the shredded chicken for extra black beans or roasted veggies, and you’ll have a hearty, meat-free version that’s just as delicious.
How spicy is the Zucchini Enchilada Roll-Ups Recipe?
This recipe is mildly spiced, perfect for most palates. If you love heat, feel free to add jalapeños or your favorite hot sauce to the filling for an extra kick.
Can I make this recipe gluten-free?
Yes, the recipe is naturally gluten-free because it uses zucchini strips in place of traditional tortillas, making it an excellent choice for gluten-sensitive eaters.
What’s the best way to slice zucchini for these roll-ups?
A mandoline or vegetable peeler works wonders to create thin, even strips, which makes rolling easier and ensures a uniform bake.
Final Thoughts
If you want to bring something fresh, vibrant, and downright tasty to your dinner table, the Zucchini Enchilada Roll-Ups Recipe will quickly become a favorite. Not only does it offer a healthier take on classic enchiladas, but it also impresses with its colorful presentation and bold flavors. Give it a try and watch everyone ask for seconds!
Print
Zucchini Enchilada Roll-Ups Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Description
Zucchini Enchilada Roll-Ups are a healthy, low-carb twist on traditional enchiladas, using thin zucchini strips instead of tortillas. Filled with a flavorful mixture of shredded chicken or black beans, corn, and Mexican spices, then baked with enchilada sauce and melted cheese, these roll-ups make a delicious gluten-free main course perfect for any occasion.
Ingredients
Zucchini Strips
- 4 medium zucchinis, sliced lengthwise into thin strips
Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked shredded chicken (or black beans for vegetarian option)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup canned black beans, rinsed and drained (omit if using chicken)
- 1/2 cup shredded Mexican blend cheese (for filling)
- 1 1/2 cups red enchilada sauce, divided
- 1/2 cup shredded Mexican blend cheese (for topping)
Garnish
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the zucchini strips: Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray. Using a mandoline or vegetable peeler, slice the zucchinis into thin, even strips. Lay them on paper towels and lightly sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
- Cook the filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, about 3 minutes. Add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant. Stir in the shredded chicken (or black beans if vegetarian), corn kernels, and 1/4 cup enchilada sauce. Cook the mixture for 2-3 minutes until heated through and well combined. Remove from heat and mix in 1/2 cup of the shredded Mexican blend cheese.
- Assemble the roll-ups: Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish. Place a spoonful of the filling mixture at one end of each zucchini strip, then carefully roll it up and arrange it seam-side down in the baking dish. Repeat with all strips and filling until used up.
- Bake: Pour the remaining enchilada sauce evenly over the zucchini roll-ups. Sprinkle the remaining 1/2 cup shredded cheese on top. Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese has melted and starts to brown lightly.
- Garnish and serve: Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro, if desired, before serving warm.
Notes
- Use a vegetable peeler to achieve very thin, flexible zucchini slices suitable for rolling.
- If the zucchini releases too much water during baking, carefully drain off the excess liquid before serving to prevent sogginess.
- For added heat, incorporate diced jalapeños or a few dashes of hot sauce into the filling mixture.
