Cheesy Zucchini Enchilada Roll Ups Recipe for Taco Night Fun

Crafting delightful zucchini enchilada roll ups brings a fresh twist to classic Mexican cuisine.

Summer gardens overflow with vibrant green vegetables waiting to become something extraordinary.

Thin zucchini slices replace traditional tortillas, creating a lighter and more nutritious alternative.

Cheese, spices, and savory fillings dance together inside these elegant vegetable wraps.

Healthy eating meets incredible flavor in this simple yet impressive dish.

Colorful ingredients promise a meal that looks as fantastic as it tastes.

You’ll want to slice, roll, and savor every delicious bite of these enchanting roll ups.

Why Zucchini Enchilada Roll Ups Are So Clever

• Swap traditional tortillas with zucchini strips for a healthier, lighter enchilada experience that satisfies Mexican food lovers without guilt.
• Switch chicken for black beans, ground turkey, or beef to match dietary preferences and create a personalized meal that keeps everyone happy.
• Prepare this dish in under 45 minutes from start to finish, making it perfect for busy families seeking delicious, nutritious dinner solutions without complicated cooking techniques.
• Roll ups can be assembled ahead of time and refrigerated, allowing stressed home cooks to have a ready-to-bake meal that reduces evening cooking stress and saves precious time.

Ingredients for Zucchini Enchilada Roll Ups

• Zucchini: Thin, flexible base for enchilada roll-ups, provides low-carb alternative to tortillas. Best when young and firm with minimal seeds.
• Chicken: Lean protein that adds substance to filling. Shredded or diced works well.
• Black Beans: Hearty protein source with rich, earthy flavor. Adds texture and nutrition.
• Corn: Sweet, crunchy vegetable that brings brightness to the filling.

• Onion: Provides foundational savory base for filling. Adds depth and sweetness.
• Garlic: Intense flavor booster that complements other ingredients.
• Cumin, Chili Powder, Smoked Paprika: Classic Mexican spice blend that creates warm, complex flavor profile.
• Salt and Pepper: Essential seasoning to enhance overall taste.

• Enchilada Sauce: Rich, tangy sauce that adds moisture and traditional Mexican flavor.
• Cheese: Melty topping that provides creamy richness.
• Cilantro: Fresh herb that adds bright, herbal note to dish.
• Sour Cream, Avocado: Optional garnishes for added creaminess and freshness.

Rolling Up Zucchini Enchiladas Made Simple

Step 1: Prepare Zucchini Strips

Grab your zucchini and slice them into delicate, paper-thin ribbons using a mandoline or sharp knife. Spread these green beauties on paper towels and give them a light sprinkle of salt. Let them rest for 10 minutes to release excess moisture. Gently pat the zucchini strips dry with clean paper towels.

Step 2: Create Flavorful Filling

• Black beans
• Corn
• Cumin
• Chili powder
• Smoked paprika
• Salt
• Pepper

• Shredded chicken
• Enchilada sauce
• Chopped cilantro

Step 3: Craft the Roll Ups

Warm up the oven to 400°F (200°C). Spread a thin layer of enchilada sauce in a 9×13-inch baking dish. Lay out zucchini strips, slightly overlapping each other. Spoon 2 tablespoons of filling at one end and roll tightly. Place each roll seam-side down in the baking dish. Continue until all zucchini and filling are used.

Step 4: Bake to Perfection

Drizzle remaining enchilada sauce over the roll ups. Sprinkle a generous layer of cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 5-10 minutes until the top turns golden and bubbly.

Step 5: Serve and Enjoy

Garnish with fresh cilantro. Add a dollop of sour cream or sliced avocado if you’re feeling extra indulgent. Serve hot and savor the delicious, healthy twist on traditional enchiladas.

Tips to Keep Zucchini Enchiladas from Falling Apart

• Slice Zucchini with Care: Use a mandoline or sharp knife to create thin, uniform zucchini strips. Avoid thick cuts that might make rolling difficult and affect the texture of your enchilada roll-ups.
• Remove Moisture Smartly: Sprinkle salt on zucchini slices and let them sit for 10 minutes to draw out excess water. This prevents soggy roll-ups and ensures a crisp, delicious result.
• Customize the Filling: Swap chicken with black beans, tofu, or ground turkey for a personalized protein option. Vegetarians can skip the meat entirely and load up on beans and corn.
• Balance Spices Perfectly: Adjust cumin, chili powder, and smoked paprika to match your heat preference. Start with smaller amounts and taste as you go to create a flavor profile you'll love.
• Prevent Burning with Foil: Cover the baking dish with foil during the first 20 minutes to protect the roll-ups from burning. Uncover for the final 5-10 minutes to achieve a golden, bubbly top with melted cheese.

Storing and Reheating Zucchini Roll Ups the Smart Way

• Store leftover roll ups in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Warm roll ups in a preheated 350°F oven for 10-15 minutes. Cover with foil to prevent drying out and maintain moisture.
• Quickly reheat individual portions in the microwave for 1-2 minutes. Add a splash of enchilada sauce to keep them juicy.
• Wrap roll ups tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What Goes Well with Zucchini Enchiladas

• Crack open a light, refreshing Mexican beer like Modelo Especial or Corona to cut through the rich, spicy flavors of the zucchini enchilada roll ups.
• Blend fresh lime juice, tequila, and a touch of agave for a tangy cocktail that complements the smoky spices and bright cilantro in the dish.
• Chop ripe tomatoes, red onion, jalapeño, and cilantro to make a vibrant salsa that adds a fresh, zingy contrast to the warm, cheesy roll ups.
• Blend ripe avocados, sour cream, lime juice, and a pinch of salt to create a smooth, cooling sauce that balances the enchilada's heat and adds richness.

Zucchini Enchilada Ideas to Make Them Your Own

• Veggie Lover's Delight: Replace chicken with additional roasted vegetables like bell peppers, mushrooms, or spinach for a completely vegetarian version.
• Low-Carb Champion: Swap black beans with cauliflower rice and use lean ground turkey instead of chicken for a protein-packed, lower-carbohydrate alternative.
• Dairy-Free Dream: Substitute cheese with nutritional yeast or dairy-free cheese alternatives made from nuts, and use coconut cream instead of sour cream for a lactose-free option.
• Keto-Friendly Hack: Use thinly sliced eggplant instead of zucchini, increase protein content with shredded chicken or ground beef, and replace beans with chopped spinach to reduce carbohydrates.

Quick Answers on Zucchini Enchilada Roll Ups

• Are zucchini enchilada roll ups suitable for low-carb diets?

Yes, these roll ups are perfect for low-carb and keto diets since zucchini replaces traditional tortillas, significantly reducing carbohydrate content.

• Can I make this recipe vegetarian?

Absolutely! Simply replace chicken with additional beans, tofu, or plant-based protein like quinoa to create a delicious vegetarian version.

• How do I prevent zucchini from being watery?

Salt the zucchini strips and let them sit for 10 minutes to draw out excess moisture. Then pat dry with paper towels before rolling to ensure a firm, not soggy, texture.

• Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free. Just double-check that your enchilada sauce and spices are certified gluten-free to ensure complete compliance.

Zucchini Enchilada Roll Ups Recipe

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4.7 from 24 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy zucchini enchilada roll ups bring Mexican-inspired comfort to dinner tables with minimal effort. Rich cheese and tender vegetables blend perfectly, offering diners a delightful culinary experience you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Protein and Meat:

• 2 cups cooked, shredded chicken

Black Beans and Vegetables:

• ½ cup black beans, rinsed and drained
• ½ cup corn kernels
• ½ cup diced onion
• 3 large zucchini

Seasonings and Other Ingredients:

• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper
• ½ cup enchilada sauce
• ¾ cup enchilada sauce
• ¼ cup chopped fresh cilantro
• 1 cup shredded Mexican blend cheese
• Fresh cilantro
• Sour cream
• Avocado

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Instructions

1. Prepare zucchini strips by carefully slicing lengthwise into thin, uniform ribbons using a mandoline or sharp knife. Lay zucchini on paper towels, lightly salt, and allow moisture to release for 10 minutes. Gently pat dry with additional paper towels.
2. Heat skillet over medium temperature and sauté onions until translucent and softened. Add minced garlic and cook briefly. Incorporate black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Simmer mixture for 2-3 minutes. Remove from heat and fold in shredded chicken, enchilada sauce, and fresh cilantro.
3. Warm oven to 400°F (200°C). Spread a thin layer of enchilada sauce across bottom of baking dish. Arrange zucchini strips slightly overlapping, creating a smooth surface. Distribute filling evenly along one edge of each strip, rolling tightly and positioning seam-side down in the prepared dish.
4. Pour remaining enchilada sauce over rolled zucchini, ensuring complete coverage. Generously sprinkle cheese across the top. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking 5-7 minutes until cheese melts and edges turn golden brown.
5. Plate the enchilada rolls and garnish with additional chopped cilantro. Optional: Add a dollop of sour cream or sliced avocado for extra richness and flavor.

Notes

• Moisture Management: Salting zucchini strips helps remove excess water, preventing soggy roll-ups and ensuring a crisp, firm texture during baking.
• Flexibility Boost: Warm zucchini strips slightly before rolling to increase pliability and reduce cracking, making assembly smoother and more elegant.
• Protein Swap: Easily substitute chicken with tofu, black beans, or shredded jackfruit for vegetarian or plant-based dietary preferences without compromising flavor.
• Spice Control: Adjust chili powder and cumin levels to customize heat intensity, catering to mild or bold taste preferences while maintaining the recipe’s core essence.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 0 g
• Protein: 24 g
• Cholesterol: 75 mg