Zucchini Enchilada Roll Ups

Zucchini Enchilada Roll Ups are a fresh, healthy twist on traditional enchiladas—featuring thin slices of zucchini rolled around a flavorful filling, smothered in enchilada sauce, and baked until bubbly. This low-carb, veggie-packed dish is light yet satisfying and makes a perfect weeknight dinner or meal prep staple.

Why You’ll Love This Recipe

• A low-carb and gluten-free alternative to classic enchiladas
• Packed with flavor and fresh vegetables
• Great way to use up extra zucchini
• Easily customizable with your favorite fillings
• Bakes in one dish for simple cleanup
• Perfect for meal prep or a healthy dinner
• Kid-friendly and family-approved
• Can be made vegetarian or protein-packed
• Great for those following keto or Whole30 diets
• Deliciously saucy and cheesy without being heavy

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Cooked shredded chicken, ground beef, or black beans (for vegetarian option)
• Olive oil
• Onion
• Garlic
• Red bell pepper (optional)
• Enchilada sauce (red or green)
• Ground cumin
• Chili powder
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro (optional)
• Salt and pepper

directions

1. Preheat oven to 375°F (190°C).
2. Use a mandoline or vegetable peeler to slice zucchini lengthwise into thin strips.
3. Lightly salt zucchini slices and set aside for 10 minutes to draw out moisture, then pat dry.
4. In a skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, and red bell pepper until soft.
5. Add cooked chicken (or beans), cumin, chili powder, salt, and pepper. Stir to combine and heat through.
6. Pour a thin layer of enchilada sauce into the bottom of a baking dish.
7. Place a spoonful of the filling at one end of each zucchini slice, roll up tightly, and place seam-side down in the baking dish.
8. Once all rolls are in the dish, pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
9. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and cheese is melted.
10. Garnish with chopped cilantro before serving, if desired.

Servings and timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Vegetarian version: Use black beans, corn, and rice or quinoa instead of meat.
• Vegan version: Use a plant-based cheese and vegan enchilada sauce.
• Spicy kick: Add jalapeños or a dash of hot sauce to the filling.
• Different sauce: Try green enchilada sauce or a creamy chipotle sauce.
• Cheesy filling: Mix cream cheese or shredded cheese into the filling for extra richness.
• Mexican street corn style: Add corn and cotija cheese to the mix and top with lime juice before serving.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake in the oven at 350°F (175°C) until heated through, or microwave in 1-minute intervals until warm. Zucchini roll ups can also be frozen before baking—assemble, freeze, and bake directly from frozen, adding extra bake time.

FAQs

Do I need to cook the zucchini before rolling?

No, slicing it thinly and salting to remove moisture is enough—zucchini softens perfectly as it bakes.

Can I make this dish ahead of time?

Yes, assemble the roll ups and store covered in the fridge for up to 24 hours before baking.

What’s the best way to slice zucchini for roll ups?

A mandoline slicer works best to get uniform, thin slices. You can also use a vegetable peeler.

Can I freeze zucchini enchilada roll ups?

Yes, freeze them before or after baking. Use freezer-safe containers and reheat in the oven when ready to eat.

What’s a good meat substitute for a vegetarian version?

Try black beans, lentils, crumbled tofu, or even jackfruit for a satisfying filling.

Can I use store-bought enchilada sauce?

Yes, store-bought sauce works great, but you can also use homemade if preferred.

How do I keep the roll ups from falling apart?

Use thin, even slices of zucchini and don’t overstuff them. Place them seam-side down in the dish for stability.

Are zucchini enchilada roll ups keto-friendly?

Yes, especially when made with meat or low-carb fillings and sugar-free enchilada sauce.

What cheese is best for this recipe?

A blend of cheddar and Monterey Jack melts beautifully, but feel free to use your favorite.

Can I use another vegetable instead of zucchini?

Yes, thinly sliced eggplant or yellow squash also works well for roll ups.

Conclusion

Zucchini Enchilada Roll Ups are a deliciously light, flavorful alternative to traditional enchiladas that don’t skimp on taste. Whether you’re eating low-carb, gluten-free, or just looking for a creative way to enjoy more veggies, this dish is a wholesome, crowd-pleasing option you’ll want to add to your rotation.

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