If you’re searching for a vibrant dish that brings together fresh veggies, hearty protein, and irresistible Mexican flavors, look no further than this Zucchini Enchilada Roll-Ups Recipe. These delightful roll-ups take thinly sliced zucchini as the star instead of traditional tortillas, wrapping around a savory blend of chicken, black beans, and corn, all smothered in rich enchilada sauce with melted cheddar cheese on top. It’s a fun, lighter twist on classic enchiladas that’s as wholesome as it is satisfying. Whether you’re feeding a crowd or just craving something flavorful and comforting, this recipe will quickly become a new favorite in your kitchen.
Ingredients You’ll Need
The magic of this Zucchini Enchilada Roll-Ups Recipe lies in its simple, wholesome ingredients that each bring their own charm. From the tender zucchini slices providing a fresh base to the mix of chicken and beans for protein and texture, every item is essential for balancing taste and nourishment.
- 2 cups cooked chicken: Use shredded or diced chicken to soak up all the flavors in the filling.
- 1 cup black beans: Drained and rinsed to add creamy texture and fiber.
- 1 cup corn (fresh or frozen): Sweet kernels that complement the savory elements perfectly.
- 2 cups enchilada sauce: Divided to both coat the filling and top the rolls with rich, tangy flavor.
- 2 pounds zucchini: Sliced thin lengthwise to serve as a healthy, low-carb substitute for tortillas.
- 1 cup cheddar cheese: Shredded and ready to melt gloriously over the roll-ups.
- 2 tablespoons cilantro, chopped (optional): Adds a fresh, herbal brightness as garnish.
- Additional cilantro for serving: Sprinkle extra cilantro for that final pop of color and flavor.
How to Make Zucchini Enchilada Roll-Ups Recipe
Step 1: Prepare the Filling
Start by combining your shredded chicken, black beans, corn, and half of the enchilada sauce in a large bowl. Mix them together thoroughly so every bit of chicken gets coated in that flavorful sauce, tying the filling ingredients together beautifully. This filling is the heart of your roll-ups, packing each bite with savory goodness.
Step 2: Prepare the Baking Pan
Before rolling up your zucchini, spread 1/2 cup of the enchilada sauce evenly across the bottom of a large baking dish. This layer not only prevents sticking but also infuses the rolls from below with extra rich flavor while baking, making every bite deliciously saucy.
Step 3: Make Zucchini Rolls
Lay 2 to 3 thin zucchini slices side by side with slight overlap to form strips about 3-4 inches wide. Then scoop about 2 to 3 tablespoons of filling onto one end. Gently roll the zucchini around the filling, sealing it in a neat little bundle. Place each roll seam-side down in your pan. Work your way through the zucchini and filling until you have around 24 perfect rolls.
Step 4: Add Sauce and Cheese
Drizzle the remaining 1/2 cup of enchilada sauce evenly over all the zucchini roll-ups, making sure each one has a generous coating of that signature tangy goodness. Then sprinkle shredded cheddar cheese over the top. The cheese will melt into a golden, bubbly blanket when baked, adding richness and that mouthwatering texture we all crave.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C) and pop the baking dish inside. Bake for 20 to 25 minutes, or until the cheese is melted and bubbling at the edges, and the sauce is steaming. This step melds all the flavors together, softens the zucchini just right, and creates a wonderful cheesy crust on top.
Step 6: Garnish and Serve
Once out of the oven, let your zucchini enchilada roll-ups cool for a moment so they hold together better when you serve. For that fresh finishing touch, scatter chopped cilantro over the top. These roll-ups look gorgeous piled on a platter, bursting with color and loaded with flavor just waiting to be enjoyed.
How to Serve Zucchini Enchilada Roll-Ups Recipe
Garnishes
Adding fresh cilantro as a garnish brings a bright, herbal note that cuts through the richness of the cheese and enchilada sauce. If you like a bit of heat, consider a few thin slices of jalapeño or a dollop of sour cream to balance the flavors. A squeeze of lime can also perk up each bite, adding a lively citrus twist.
Side Dishes
This dish pairs beautifully with simple sides that keep the meal fresh and satisfying. Think along the lines of a crisp green salad with avocado and a light vinaigrette or some Mexican-style rice for a heartier option. Roasted sweet potatoes or a medley of grilled vegetables also complement the zucchini roll-ups perfectly, making a colorful and well-rounded plate.
Creative Ways to Present
If you’re serving guests or want to make it extra special, arrange the zucchini enchilada roll-ups in a circular pattern on a large platter and sprinkle chopped cilantro and a handful of diced tomatoes on top. For a festive touch, place the rolls on individual small plates alongside a guacamole dip or drizzle with a creamy chipotle sauce. These presentations enhance the visual appeal and make sharing even more fun.
Make Ahead and Storage
Storing Leftovers
Place any leftover zucchini enchilada roll-ups in an airtight container and store them in the refrigerator. They will keep well for up to 3 days, allowing you to enjoy the flavors again quickly or pack for a delightful next-day lunch.
Freezing
If you want to make this recipe ahead for future meals, freeze the cooked zucchini roll-ups in a freezer-safe dish or wrapped tightly in foil and plastic wrap. They can be frozen for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the roll-ups in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is again melted. Alternatively, microwave individual portions on medium power for 2-3 minutes, but heating in the oven keeps the texture nicer.
FAQs
Can I use other vegetables instead of zucchini in this recipe?
Absolutely! Thinly sliced eggplant or yellow squash can be great alternatives, offering different flavors and textures while still holding the filling nicely.
Is this recipe suitable for a gluten-free diet?
Yes, this Zucchini Enchilada Roll-Ups Recipe naturally avoids gluten by using zucchini in place of traditional tortillas, making it a perfect choice for gluten-sensitive eaters.
How do I ensure the zucchini slices are thin enough for rolling?
Using a mandoline slicer is the easiest way to get uniformly thin slices. If you don’t have one, a very sharp knife and careful slicing lengthwise can work as long as the slices are flexible enough to roll without cracking.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra beans or sautéed mushrooms for added protein and texture. You could also add diced bell peppers or spinach to the filling for variety.
What kind of enchilada sauce works best?
Homemade or store-bought red enchilada sauce with a balanced smoky and spicy flavor pairs wonderfully here. Choose the one that suits your preferred spice level to customize the dish perfectly to your taste.
Final Thoughts
Now that you’ve got the full scoop on this delicious Zucchini Enchilada Roll-Ups Recipe, it’s time to bring it to life in your kitchen! It’s a fantastic way to sneak in extra veggies while indulging in big, bold Mexican flavors that don’t disappoint. The combination of saucy filling, tender zucchini, and melted cheese will have you coming back for seconds. Give it a try soon and watch it become a beloved staple in your meal rotation.
Print
Zucchini Enchilada Roll-Ups Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Description
These Zucchini Enchilada Roll Ups are a delicious and healthy twist on traditional enchiladas, featuring tender zucchini slices rolled around a flavorful filling of chicken, black beans, corn, and enchilada sauce. Topped with melted cheddar cheese and baked to perfection, they make a satisfying low-carb meal perfect for weeknight dinners or entertaining.
Ingredients
Filling
- 2 cups cooked chicken, shredded or sliced/diced
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup enchilada sauce
Roll Ups & Topping
- 2 pounds zucchini (about 2–4 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded
- 1 cup enchilada sauce (divided into 1/2 cup for bottom of pan and 1/2 cup for topping)
- 2 tablespoons cilantro, chopped (optional, for garnish)
- Additional cilantro for serving
Instructions
- Prepare Filling: In a large bowl, combine 2 cups cooked chicken, 1 cup black beans, 1 cup corn, and 1 cup enchilada sauce. Mix thoroughly until all ingredients are evenly coated with the sauce.
- Prepare Baking Pan: Lightly spread 1/2 cup of enchilada sauce on the bottom of a large baking pan or dish to prevent sticking and add flavor.
- Make Zucchini Rolls: Lay 2-3 thin zucchini slices, slightly overlapping, on a clean surface to form a 3-4 inch wide strip. Add 2-3 tablespoons of the chicken mixture at one end, and gently roll the zucchini slices around the filling. Place rolls seam-side down in the baking pan. Repeat with remaining zucchini and filling, making about 24 rolls.
- Add Sauce and Cheese: Drizzle the remaining 1/2 cup enchilada sauce evenly over the zucchini rolls, then sprinkle 1 cup shredded cheddar cheese generously on top to cover.
- Bake: Preheat oven to 375°F (190°C). Bake the roll ups for 20-25 minutes until the cheese is fully melted and sauce is bubbling around the edges.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped cilantro if desired, then serve for a flavorful and nutritious meal.
Notes
- Use a mandoline or sharp knife to slice the zucchini evenly thin for easier rolling and consistent cooking.
- Fresh corn can be substituted with frozen; just thaw before using.
- To make it vegetarian, omit the chicken and add extra beans or sautéed vegetables.
- Ensure zucchini slices are thin to avoid difficulty rolling and to ensure tenderness after baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
