Description

Zucchini Enchilada Roll Ups are a fresh and healthy take on traditional enchiladas. Thin strips of zucchini are filled with seasoned meat and cheese, then rolled up and baked in red enchilada sauce. It’s a low-carb, gluten-free, and totally satisfying meal perfect for busy weeknights.

Ingredients

3-4 medium zucchini, thinly sliced lengthwise
1 tablespoon olive oil
1/2 pound ground turkey or ground beef
1/2 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 (10 oz) can red enchilada sauce
1 cup shredded Mexican blend cheese (or cheddar)
Fresh cilantro, chopped (for garnish)
Sour cream or avocado, for serving (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Slice zucchini into long, thin strips using a mandoline or sharp knife. Lightly salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until soft.
Add ground turkey (or beef) and cook until browned. Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 2 more minutes. Remove from heat.
Spread a few spoonfuls of enchilada sauce on the bottom of the baking dish.
Place a spoonful of meat mixture and a sprinkle of cheese at one end of each zucchini strip, then roll up tightly and place seam-side down in the dish.
Pour the remaining enchilada sauce over the roll ups and top with the rest of the cheese.
Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
Garnish with fresh cilantro and serve with sour cream or avocado if desired.

Notes

You can make these vegetarian by swapping the meat for black beans or lentils.

Try green enchilada sauce for a fun variation.

Zucchini can release water while baking—don’t skip the salting step.