Description
Zucchini Enchilada Roll Ups are a healthy and delicious twist on traditional enchiladas, featuring thinly sliced zucchini filled with a savory mixture of chicken, black beans, corn, and enchilada sauce. Baked to perfection and topped with melted cheddar cheese, these roll ups make a perfect low-carb, flavorful meal that’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
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
Zucchini Rolls
- 2 pounds zucchini (about 2-4 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded
- 1 cup enchilada sauce (divided)
Garnish
- 2 tablespoons cilantro, chopped (optional)
- Additional cilantro for serving
Instructions
- Prepare Filling: In a large bowl, mix the cooked chicken, black beans, corn, and 1 cup of the enchilada sauce until the ingredients are thoroughly combined and evenly coated, creating a flavorful filling for the zucchini rolls.
- Prepare Baking Pan: Spread 1/2 cup of enchilada sauce over the bottom of a large baking pan or dish to prevent sticking and to add extra flavor as the zucchini roll ups bake.
- Make Zucchini Rolls: Lay 2-3 thin slices of zucchini slightly overlapping on a clean work surface to form a 3-4 inch wide strip. Place 2-3 tablespoons of the chicken mixture at one end, then carefully roll the zucchini slices around the filling. Place each roll seam-side down in the prepared baking pan. Repeat with the remaining zucchini and filling to make approximately 24 rolls.
- Add Sauce and Cheese: Drizzle the remaining 1/2 cup of enchilada sauce evenly over the arranged zucchini rolls. Generously sprinkle shredded cheddar cheese over the top to cover the rolls completely.
- Bake: Preheat the oven to 375°F (190°C). Bake the zucchini roll ups for 20-25 minutes until the cheese is melted and bubbly, and the sauce is sizzling around the edges.
- Garnish and Serve: Remove the rolls from the oven and let them cool slightly. Garnish with chopped cilantro if desired, then serve warm for a satisfying and nutritious meal.
Notes
- Slice zucchini thinly and evenly to ensure easy rolling and even cooking.
- Use fresh or frozen corn; if frozen, thaw before mixing with the filling.
- Feel free to use any kind of enchilada sauce you prefer—mild, medium, or spicy—according to your taste.
- For a vegetarian version, omit the chicken and add extra beans or vegetables.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven to preserve texture.
