Zucchini Enchilada Roll-Ups Recipe
If you’re searching for a flavorful and wholesome twist on a classic favorite, this Zucchini Enchilada Roll-Ups Recipe is an absolute must-try. Combining thinly sliced zucchini as the perfect low-carb wrap with a savory filling of shredded chicken, black beans, corn, and melted Mexican cheese, these roll-ups are bursting with vibrant Mexican spices and enchilada sauce. They bring together freshness, heartiness, and a wonderful cheesy finish in a dish that’s both satisfying and light—ideal for anyone craving a gluten-free and health-conscious meal without skimping on taste.
Ingredients You’ll Need
Just a handful of fresh, pantry-friendly ingredients come together beautifully in this recipe, each playing a key role in creating comforting textures, bold flavors, and colorful presentation. From the crisp zucchini slices to the smoky spices and gooey cheese, every element is both simple and essential.
- 2 large zucchinis: Sliced lengthwise into thin strips to serve as the tender yet sturdy roll-up base.
- 1 tablespoon olive oil: Adds a subtle richness and helps cook the zucchini just right if you choose to soften it beforehand.
- 1 cup cooked shredded chicken: Protein-packed and juicy, it forms the hearty filling foundation.
- 1/2 cup black beans: Rinsed and drained, for extra creaminess, fiber, and a touch of earthiness.
- 1/2 cup corn kernels: Fresh or frozen, providing a sweet pop and beautiful color contrast.
- 1/2 cup shredded Mexican blend cheese (plus more for topping): Melts perfectly and brings that irresistible cheesy goodness.
- 1/2 teaspoon cumin: Infuses the filling with its warm, smoky aroma.
- 1/2 teaspoon chili powder: Adds a mild kick and the classic enchilada flavor.
- 1/4 teaspoon garlic powder: Enhances savory depth without overpowering.
- 1/4 teaspoon salt: Balances all the ingredients deliciously.
- 1 cup enchilada sauce (red or green): The saucy magic that ties everything together and keeps the roll-ups moist.
- Chopped cilantro and sliced jalapeños for garnish (optional): Fresh herbs and a spicy touch to brighten each bite.
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 a 9×9-inch baking dish. Use a mandoline or sharp knife to slice your zucchinis into thin 1/8-inch strips lengthwise. Then, lightly sprinkle them with salt and let them rest for 10 minutes. This step draws out excess moisture, ensuring your roll-ups won’t be watery. After 10 minutes, pat the slices dry with paper towels to get them perfectly ready for filling.
Step 2: Make the filling
In a medium mixing bowl, combine the cooked shredded chicken with black beans, corn kernels, half of the shredded Mexican cheese, cumin, chili powder, garlic powder, and salt. This mixture brings a harmonious balance of smoky spice, creaminess, and hearty protein—everything you want in an enchilada filling.
Step 3: Roll the zucchini
Spoon a generous tablespoon of the filling onto one end of each zucchini strip. Roll tightly but gently to avoid tearing the delicate zucchini. This step creates those lovely little bundles bursting with savory goodness that bake beautifully in the sauce.
Step 4: Assemble and bake
Pour a thin layer of enchilada sauce into your prepared baking dish, then place each zucchini roll seam-side down, arranging them neatly side by side. Pour the remaining sauce over the top, and sprinkle with extra shredded cheese to get that golden, bubbly finish. Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling, resulting in a comforting, cheesy masterpiece.
How to Serve Zucchini Enchilada Roll-Ups Recipe
Garnishes
Fresh chopped cilantro adds a burst of herbaceous brightness that complements the rich filling perfectly. For those who love a bit of heat, thinly sliced jalapeños sprinkled on top bring a lively, spicy kick that wakes up your palate with every bite.
Side Dishes
These roll-ups pair wonderfully with simple sides like a zesty avocado salad or cilantro lime rice. A light slaw with a touch of lime or even some smoky roasted vegetables will also enhance the dish without overpowering its subtle layers of flavor.
Creative Ways to Present
For a stunning presentation, arrange the roll-ups in a circular pattern on a platter, garnish with colorful diced tomatoes, fresh radish slices, or edible flowers for a festive touch. Alternatively, serve them atop warm tortillas or alongside a bowl of guacamole for a fun, shareable meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Enchilada Roll-Ups Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. This makes them a perfect option for easy lunches or quick dinners during the week.
Freezing
If you want to prepare in advance, you can freeze the assembled roll-ups before baking. Place them seam-side down in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Bake them straight from the freezer with a little extra time added—this convenience can be a real lifesaver on busy days.
Reheating
To reheat, simply pop your leftovers in the oven at 350°F (175°C) for 15 to 20 minutes until heated through and bubbly again. You can also microwave individual servings, but reheating gently in the oven keeps the cheese melty and the zucchini tender just like fresh.
FAQs
Can I make Zucchini Enchilada Roll-Ups Recipe vegetarian?
Absolutely! Simply omit the shredded chicken and increase the amount of black beans for extra protein and creaminess. You can also add diced bell peppers or mushrooms for more texture and flavor.
What’s the best way to slice zucchini for roll-ups?
Using a mandoline slicer is ideal for getting uniformly thin strips about 1/8 inch thick. If you don’t have one, a sharp knife and a steady hand work fine—just try to keep the slices as even as possible for easy rolling.
Can I use homemade enchilada sauce?
Yes! Homemade enchilada sauce adds a wonderful personal touch. Whether you prefer red or green, fresh ingredients always elevate the dish, but store-bought sauces also work perfectly for convenience.
How can I prevent the zucchini from releasing too much water?
Salting the zucchini slices and letting them sit before patting dry is key. This simple step helps draw out moisture, preventing sogginess and making rolling much easier.
Are these roll-ups gluten-free?
Yes, the Zucchini Enchilada Roll-Ups Recipe is naturally gluten-free since zucchini replaces traditional tortillas. Just be sure your enchilada sauce and spices don’t contain hidden gluten if you are highly sensitive.
Final Thoughts
I truly hope you enjoy making and devouring this Zucchini Enchilada Roll-Ups Recipe as much as I do. It’s a fun, fresh way to enjoy the flavors of enchiladas without the carbs, and it’s perfect for any night when you want something nourishing and delicious. Give it a try—you might just find your new favorite go-to for Mexican-inspired comfort food!
Print
Zucchini Enchilada Roll-Ups Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Zucchini Enchilada Roll-Ups are a delicious low-carb and gluten-free twist on traditional enchiladas. Thinly sliced zucchini strips are filled with a seasoned mixture of shredded chicken, black beans, and corn, then rolled up and baked with enchilada sauce and cheese for a satisfying, healthy Mexican-inspired main dish. Perfect for those looking for a nutritious and flavorful meal.
Ingredients
Zucchini and Base
- 2 large zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)
- 1 tablespoon olive oil
Filling
- 1 cup cooked shredded chicken
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup shredded Mexican blend cheese (plus more for topping)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Sauce and Garnish
- 1 cup enchilada sauce (red or green)
- Chopped cilantro for garnish (optional)
- Sliced jalapeños for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
- Slice and Prep Zucchini: Using a mandoline or a sharp knife, carefully slice the zucchinis lengthwise into thin strips about 1/8 inch thick. Lightly salt the strips and let them sit for 10 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels to avoid sogginess.
- Make the Filling: In a mixing bowl, combine the cooked shredded chicken, black beans, corn kernels, 1/2 cup shredded Mexican blend cheese, cumin, chili powder, garlic powder, and salt. Mix well to evenly distribute the spices and ingredients.
- Assemble the Roll-Ups: Take each zucchini strip and spread a spoonful of the chicken and bean filling onto one end. Carefully roll the strip tightly around the filling to create individual roll-ups.
- Prepare for Baking: Pour a thin layer of enchilada sauce into the bottom of the greased baking dish. Arrange the zucchini roll-ups seam-side down in the dish to keep them intact during baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the zucchini rolls. Sprinkle additional shredded Mexican cheese on top to create a melted cheesy topping.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from the oven and garnish with chopped cilantro and sliced jalapeños if desired. Serve the roll-ups warm for the best flavor.
Notes
- To make this recipe vegetarian, omit the chicken and double the amount of black beans.
- For easier rolling, briefly microwave or grill the zucchini slices to soften them slightly before filling.
- Ensure you pat the zucchini dry well after salting to prevent watery roll-ups.
- This dish can be made ahead and reheated for convenient meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
