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
Scale
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.
