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!