Zucchini Enchilada Roll Ups are a light, low-carb twist on classic enchiladas. Instead of tortillas, thin slices of zucchini are rolled around a flavorful filling of seasoned meat, beans, or vegetables, then topped with enchilada sauce and melted cheese. Baked until bubbly and golden, this dish is packed with bold flavor while keeping things fresh and wholesome.
Why You’ll Love This Recipe
These roll ups are a fun, creative, and healthier take on traditional enchiladas. They’re naturally gluten-free, lower in carbs, and full of flavor. The zucchini adds a tender texture and subtle sweetness, while the filling and sauce deliver all the richness of classic enchiladas. Whether you’re watching carbs or just looking for a lighter dinner idea, this recipe checks all the boxes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zucchini (medium to large)
- Ground beef, turkey, or chicken
- Onion
- Garlic
- Black beans or corn (optional)
- Taco seasoning or chili powder, cumin, paprika
- Red enchilada sauce
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Olive oil
- Salt
- Black pepper
- Fresh cilantro or green onions (for garnish)
directions
- Preheat oven to 375°F (190°C).
- Use a mandoline or sharp knife to slice zucchini lengthwise into thin strips. Lightly salt and set aside to draw out moisture.
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic; cook for 2–3 minutes until soft.
- Add ground meat and cook until browned. Stir in taco seasoning, beans or corn (if using), and a few spoonfuls of enchilada sauce. Simmer for 2–3 minutes, then remove from heat.
- Pat zucchini slices dry. Place a spoonful of the filling at one end of each slice and roll up tightly.
- Spread some enchilada sauce on the bottom of a baking dish. Arrange the zucchini rolls seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolls and sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
- Garnish with fresh cilantro or green onions before serving.
Servings and timing
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
- Make it vegetarian by using black beans, quinoa, or tofu instead of meat.
- Use green enchilada sauce for a milder flavor profile.
- Add cooked rice or cauliflower rice to the filling for more bulk.
- Swap zucchini with eggplant or thin-sliced bell peppers for a different twist.
- Spice it up with diced jalapeños or a pinch of cayenne in the filling.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F or in the microwave until heated through.
These roll ups are not ideal for freezing, as zucchini tends to release water and become soggy upon thawing.
FAQs
What’s the best way to slice zucchini for roll ups?
Use a mandoline for even, thin slices. A sharp knife works too—aim for about ⅛ inch thickness.
Do I need to cook the zucchini before rolling?
No, just salt and pat them dry to remove moisture. They’ll soften in the oven during baking.
Can I make this dish vegetarian?
Yes, replace the meat with black beans, lentils, or a plant-based protein.
What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend melt well and add great flavor.
Is this dish spicy?
It depends on your enchilada sauce. Use mild or hot sauce depending on your preference.
Can I freeze zucchini enchilada roll ups?
Freezing is not recommended as zucchini can become too watery after thawing.
Can I prep this dish ahead of time?
Yes, assemble the roll ups a few hours in advance and bake just before serving.
Are these keto-friendly?
Yes, especially if you skip the beans or corn and use a low-carb enchilada sauce.
How do I keep the rolls from falling apart?
Make sure your zucchini slices are pliable and roll tightly. Toothpicks can help hold them in place while baking.
What should I serve with this dish?
A side of Mexican rice, salad, or guacamole works great alongside these roll ups.
Conclusion
Zucchini Enchilada Roll Ups are a flavorful, satisfying, and lighter alternative to traditional enchiladas. With tender zucchini, savory filling, and gooey cheese, they deliver all the comfort of a baked Mexican dish without the heaviness. Simple to make and full of fresh ingredients, this recipe is a great way to enjoy a healthy twist on a family favorite.
Print
Zucchini Enchilada Roll Ups
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Description
These Zucchini Enchilada Roll Ups are a low-carb, gluten-free spin on a Mexican favorite. Thin strips of zucchini are filled with a flavorful mix of chicken, black beans, corn, and spices, then rolled up and baked with enchilada sauce and melty cheese. They’re hearty, cheesy, and totally satisfying without the tortillas!
Ingredients
For the Filling:
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2 cups cooked, shredded chicken (rotisserie works great!)
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1/2 cup black beans, rinsed and drained
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1/2 cup corn kernels (fresh, canned, or thawed frozen)
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1/2 cup diced onion
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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1/2 cup enchilada sauce
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1/4 cup chopped fresh cilantro
For the Zucchini:
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3 large zucchini
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3/4 cup enchilada sauce (for topping)
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1 cup shredded Mexican blend cheese
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Fresh cilantro, for garnish
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Sour cream or avocado, for serving (optional)
Instructions
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Prep the Zucchini:
Slice zucchini lengthwise into thin strips (about 1/4-inch thick) using a mandoline or sharp knife.
Lay slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture. Pat dry. -
Cook the Filling:
In a skillet over medium heat, sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute.
Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes.
Remove from heat. Mix in chicken, ½ cup enchilada sauce, and chopped cilantro. -
Assemble Roll Ups:
Preheat oven to 400°F (200°C).
Spread ¼ cup enchilada sauce in the bottom of a 9×13-inch baking dish.
Lay out 2–3 zucchini strips, slightly overlapping. Add 2 tbsp of filling at one end and roll tightly.
Place seam-side down in the baking dish. Repeat with remaining zucchini and filling. -
Top and Bake:
Drizzle remaining enchilada sauce over the roll ups. Sprinkle with cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes until bubbly and golden. -
Serve:
Garnish with extra cilantro and a dollop of sour cream or avocado, if desired.
Notes
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Make it vegetarian by swapping chicken for more beans or sautéed mushrooms.
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If zucchini strips are too thin or breaking, you can lightly roast or microwave them to soften before rolling.
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Add chopped jalapeños to the filling for extra heat!