Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings
Description
These Zucchini Enchilada Roll Ups are a low-carb, gluten-free spin on a Mexican favorite. Thin strips of zucchini are filled with a flavorful mix of chicken, black beans, corn, and spices, then rolled up and baked with enchilada sauce and melty cheese. They’re hearty, cheesy, and totally satisfying—no tortillas needed!
Ingredients
For the Filling:
2 cups cooked, shredded chicken (rotisserie works great)
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup enchilada sauce
1/4 cup chopped fresh cilantro
For the Zucchini:
3 large zucchini
3/4 cup enchilada sauce (for topping)
1 cup shredded Mexican blend cheese
Fresh cilantro, for garnish
Sour cream or avocado, for serving (optional)
Instructions
1. Prep the Zucchini
Slice zucchini lengthwise into thin strips (about 1/4-inch thick) using a mandoline or sharp knife. Lay slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
2. Cook the Filling
In a skillet over medium heat, sauté diced onion for about 3 minutes until soft. Add garlic and cook for 1 more minute. Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes. Remove from heat and mix in the shredded chicken, 1/2 cup enchilada sauce, and chopped cilantro.
3. Assemble the Roll Ups
Preheat oven to 400°F (200°C). Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Lay out 2–3 zucchini strips, slightly overlapping. Add about 2 tablespoons of filling to one end, then roll tightly. Place roll seam-side down in the baking dish. Repeat with remaining zucchini and filling.
4. Top and Bake
Drizzle the remaining 3/4 cup enchilada sauce over the roll ups. Sprinkle evenly with shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes, until bubbly and golden.
5. Serve
Garnish with extra fresh cilantro. Serve with sour cream or avocado, if desired.
Notes
Vegetarian Option: Swap the chicken for extra black beans or sautéed mushrooms.
Zucchini Too Thin? Lightly roast or microwave the strips to soften before rolling.
Want More Heat? Add chopped jalapeños to the filling.
Zucchini Enchilada Roll Ups
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
Description
These Zucchini Enchilada Roll Ups are a low-carb, gluten-free spin on a Mexican favorite. Thin strips of zucchini are filled with a flavorful mix of chicken, black beans, corn, and spices, then rolled up and baked with enchilada sauce and melty cheese. They’re hearty, cheesy, and totally satisfying—no tortillas needed!
Ingredients
For the Filling:
2 cups cooked, shredded chicken (rotisserie works great)
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup enchilada sauce
1/4 cup chopped fresh cilantro
For the Zucchini:
3 large zucchini
3/4 cup enchilada sauce (for topping)
1 cup shredded Mexican blend cheese
Fresh cilantro, for garnish
Sour cream or avocado, for serving (optional)
Instructions
1. Prep the Zucchini
Slice zucchini lengthwise into thin strips (about 1/4-inch thick) using a mandoline or sharp knife. Lay slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
2. Cook the Filling
In a skillet over medium heat, sauté diced onion for about 3 minutes until soft. Add garlic and cook for 1 more minute. Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes. Remove from heat and mix in the shredded chicken, 1/2 cup enchilada sauce, and chopped cilantro.
3. Assemble the Roll Ups
Preheat oven to 400°F (200°C). Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Lay out 2–3 zucchini strips, slightly overlapping. Add about 2 tablespoons of filling to one end, then roll tightly. Place roll seam-side down in the baking dish. Repeat with remaining zucchini and filling.
4. Top and Bake
Drizzle the remaining 3/4 cup enchilada sauce over the roll ups. Sprinkle evenly with shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes, until bubbly and golden.
5. Serve
Garnish with extra fresh cilantro. Serve with sour cream or avocado, if desired.
Notes
Vegetarian Option: Swap the chicken for extra black beans or sautéed mushrooms.
Zucchini Too Thin? Lightly roast or microwave the strips to soften before rolling.
Want More Heat? Add chopped jalapeños to the filling.