If you’re searching for a vibrant, wholesome twist on a classic comfort meal, this Zucchini Enchilada Roll Ups Recipe will absolutely captivate your taste buds. Imagine thin ribbons of zucchini wrapped around a savory, spiced filling, baked to bubbling perfection with rich enchilada sauce and melty cheese—offering all the warmth and flavor of traditional enchiladas without the heaviness. Perfect for a low-carb dinner or a delightful way to add more veggies to your weeknight meals, this dish is as delicious as it is colorful and satisfying.
Ingredients You’ll Need
These ingredients are straightforward but essential because each brings a unique texture or flavor that makes these Zucchini Enchilada Roll Ups so irresistible. From the fresh zucchini slices to the smoky cumin-spiced filling and tangy enchilada sauce, every component plays a starring role.
- 2 large zucchinis, thinly sliced lengthwise: Acts as the tender, light “tortilla” wrapping that keeps things low-carb.
- 1 cup cooked shredded chicken (or beans for vegetarian): Provides hearty protein and a delicious base for the filling.
- 1 cup shredded Monterey Jack or cheddar cheese, divided: Adds creamy, melty goodness that binds the filling and tops the roll ups with golden richness.
- 1 cup enchilada sauce (red or green): Gives every bite a flavorful, saucy punch with classic Mexican flair.
- ¼ cup diced onion: Brings subtle sweetness and crunch to the filling.
- ½ teaspoon cumin: Infuses warm, earthy spice to deepen the savory profile.
- ¼ teaspoon chili powder: Adds a gentle kick of heat and smokiness.
- Salt and pepper to taste: Essential seasonings that balance and enhance all the flavors.
- Olive oil spray or a light brush: Used for preparing the baking dish to prevent sticking and add a hint of richness.
How to Make Zucchini Enchilada Roll Ups Recipe
Step 1: Prepare Your Zucchini Strips
Start by preheating your oven to 375°F (190°C) and lightly greasing a baking dish with olive oil. Using a mandoline or sharp knife, slice your zucchinis lengthwise into very thin strips—around one-eighth of an inch thick. Lay them out on paper towels, sprinkle lightly with salt, and let them sit for about 10 minutes to pull out excess moisture. This step prevents sogginess later and helps the zucchini hold its shape. Afterward, gently pat them dry with paper towels.
Step 2: Mix the Filling
In a medium bowl, toss together your shredded chicken (or beans if you’re keeping it vegetarian), half of the shredded cheese, diced onion, cumin, chili powder, salt, and pepper. This mixture should be flavorful and well-seasoned, the perfect filling that contrasts beautifully with the fresh zucchini.
Step 3: Assemble the Roll Ups
Spoon a few tablespoons of enchilada sauce into the bottom of your greased baking dish to keep things saucy. Then, place about a tablespoon of the filling at one end of each zucchini strip. Tightly roll the zucchini around the filling and place each roll seam-side down in the dish. This ensures they stay intact while baking. Keep going until you’ve used all your zucchini and filling.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the roll ups, then sprinkle the remaining shredded cheese on top for that perfect golden crust. Cover the dish tightly with foil and bake for 20 minutes. When time’s up, remove the foil and bake for an additional 5 to 10 minutes, until the cheese is bubbly and the zucchini is just tender but still holds its shape beautifully.
Step 5: Serve Warm and Enjoy
Once out of the oven, these Zucchini Enchilada Roll Ups are best served warm to enjoy the gooey cheese and rich sauce. They’re hearty enough to satisfy but light enough to leave you feeling great.
How to Serve Zucchini Enchilada Roll Ups Recipe
Garnishes
To elevate these roll ups even further, garnish with fresh cilantro for a burst of herbal brightness, creamy avocado slices to add a buttery contrast, or a dollop of sour cream to mellow spiciness and add silkiness. These simple touches make every bite a little celebration in your mouth.
Side Dishes
Consider pairing your zucchini enchilada roll ups with a crisp, refreshing salad to balance the warm flavors. A zesty lime and cabbage slaw or a simple side of black beans and corn complement the dish wonderfully, adding texture and extra nutrients.
Creative Ways to Present
If you’re feeding a crowd or want to make an impression, serve the roll ups nestled on a bed of Mexican rice or drizzled with extra enchilada sauce and a sprinkle of chopped green onions. These visual and flavor variations can transform your meal into an unforgettable feast.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly baked zucchini enchilada roll ups, wrap any leftovers tightly with foil or place them in an airtight container. Refrigerate for up to 3 days. These roll ups reheat nicely, making them perfect for next-day lunches or dinner.
Freezing
You can freeze assembled but unbaked roll ups for up to a month. Place them in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze. When ready to enjoy, bake directly from frozen, adding extra time to the baking step for thorough cooking.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil for about 15 to 20 minutes until warmed through. Alternatively, microwave in short bursts to keep the zucchini tender and the cheese melty without overcooking.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! Thin slices of eggplant or yellow squash can work well as wraps, though cooking times may vary slightly. Just make sure they’re sliced thin enough to roll without breaking.
Is this recipe suitable for vegetarians?
Yes! You can easily make this dish vegetarian by swapping the shredded chicken for cooked beans, like black beans or pinto beans, which are both flavorful and protein-packed.
What if I don’t have enchilada sauce on hand?
If you don’t have store-bought enchilada sauce, you can create a quick version with tomato sauce, chili powder, cumin, garlic powder, and a dash of cayenne pepper for heat. Simmer it briefly to marry the flavors before using.
How thin should the zucchini slices be for rolling?
Aim for about one-eighth of an inch thick—thin enough to roll easily but thick enough to hold the filling without tearing. Using a mandoline makes this consistent and quick.
Can I make these roll ups vegan?
Definitely! Replace the chicken with seasoned beans or sautéed veggies, use vegan cheese or omit cheese, and choose a vegan-friendly enchilada sauce. You’ll still get incredible flavor and texture.
Final Thoughts
There’s something truly special about sharing a recipe that brings comfort, health, and vibrant flavor all in one. This Zucchini Enchilada Roll Ups Recipe has quickly become a favorite for good reason—easy to make, endlessly adaptable, and simply delicious. Give it a try soon, and I promise it’ll become one of your go-to dishes for both cozy gatherings and nourishing solo dinners.
Print
Zucchini Enchilada Roll Ups Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Low Carb, Gluten Free
Description
Zucchini Enchilada Roll Ups are a delicious low-carb twist on traditional enchiladas, featuring thinly sliced zucchini wrapped around a flavorful chicken and cheese filling, baked in savory enchilada sauce. This healthy Mexican-inspired main course is perfect for a gluten-free meal, combining fresh ingredients and bold spices for a satisfying dinner.
Ingredients
Vegetables
- 2 large zucchinis, thinly sliced lengthwise
- ¼ cup diced onion
Protein
- 1 cup cooked shredded chicken (or beans for vegetarian option)
Dairy
- 1 cup shredded Monterey Jack or cheddar cheese, divided
Pantry & Spices
- 1 cup enchilada sauce (red or green)
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- Olive oil spray or a light brush for pan
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prepare for baking.
- Prepare Zucchini Slices: Using a mandoline or a sharp knife, slice the zucchinis lengthwise into very thin strips about ⅛ inch thick. Lay the slices out on paper towels, lightly sprinkle with salt, and let them sit for 10 minutes to draw out moisture. Then, pat them dry thoroughly.
- Make the Filling: In a medium bowl, combine the shredded chicken, half of the shredded cheese, diced onion, cumin, chili powder, salt, and pepper. Mix well to integrate all flavors evenly.
- Assemble Roll Ups: Spread a few tablespoons of enchilada sauce in the bottom of the prepared baking dish. Place about 1 tablespoon of the filling at one end of each zucchini strip, then roll it up tightly. Set each roll up seam-side down in the baking dish. Repeat until all zucchini slices and filling are used.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the zucchini roll ups. Sprinkle the remaining cheese on top for a melted, golden finish.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes to allow the flavors to meld and zucchini to soften.
- Bake Uncovered: Remove the foil and continue baking for another 5–10 minutes until the cheese is bubbly and slightly golden, and the zucchini is tender.
- Serve: Serve the roll ups warm, optionally garnished with fresh cilantro, avocado slices, or a dollop of sour cream for extra flavor.
Notes
- Great low-carb meal suitable for gluten-free diets.
- Can be prepped and assembled ahead of time, then baked when ready.
- Add diced jalapeños or use spicier enchilada sauce to increase heat and flavor.
