If you’re looking for a vibrant, healthy twist on classic Mexican flavors, this Zucchini Enchilada Roll-Ups Recipe is an absolute game-changer. Thinly sliced zucchini replaces the traditional tortillas, wrapping a hearty, flavorful filling of chicken, black beans, corn, and enchilada sauce, all topped with melted cheddar cheese. The combination of textures and colors is as delightful to the eye as it is to the palate, making these roll-ups perfect for a comforting family dinner or an impressive dish to share with friends. Whether you’re craving something lighter or just love zucchini in every form, this recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to making this dish shine. Each item contributes its unique touch to the balance of flavors, textures, and colors that make the zucchini enchilada roll-ups so satisfying.
- 2 cups cooked chicken: Use shredded or diced for a perfect protein-packed filling.
- 1 cup black beans: Drained and rinsed, they add heartiness and a creamy texture.
- 1 cup corn: Fresh or frozen, corn brings a pop of sweetness and crunch.
- 2 cups enchilada sauce, divided: The soul of the dish, offering a rich, flavorful base for the filling and topping.
- 2 pounds zucchini: About 2 to 4 medium-large zucchinis, sliced thinly lengthwise to serve as the perfect roll wraps.
- 1 cup cheddar cheese: Shredded for that melty, gooey topping everyone loves.
- 2 tablespoons cilantro, chopped: Optional, but highly recommended for a fresh, herbaceous finish.
- Additional cilantro for serving: A vibrant garnish that elevates every bite.
How to Make Zucchini Enchilada Roll-Ups Recipe
Step 1: Prepare the Filling
Start by mixing your cooked chicken, black beans, corn, and 1 cup of enchilada sauce in a large bowl. This mixture should be evenly combined and fully coated with that zesty enchilada sauce, ensuring every bite bursts with flavor. It’s the heart of the dish and the first layer of delight you’re building.
Step 2: Prepare the Baking Pan
Spread 1/2 cup of enchilada sauce along the bottom of a large baking pan or dish. This not only prevents the zucchini roll-ups from sticking but also adds a saucy layer that will mingle with the roll-ups during baking, enhancing their moistness and depth of flavor.
Step 3: Make the Zucchini Rolls
Lay 2 to 3 thin slices of zucchini on a clean surface, slightly overlapping them to form a 3-4 inch wide strip. Spoon 2 to 3 tablespoons of the chicken filling at one end, then gently roll the zucchini slices around it. Place each finished roll seam-side down in the prepared pan. Keep repeating until you make about 24 rolls—they may look delicate, but they hold together beautifully!
Step 4: Add Sauce and Cheese
Drizzle the remaining 1/2 cup of enchilada sauce uniformly over the top of all the zucchini rolls in the pan. Then, sprinkle a generous layer of shredded cheddar cheese, covering every roll. This cheesy blanket will melt into a irresistible topping as it bakes.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the zucchini enchilada roll-ups for 20 to 25 minutes, or until you see the cheese melted into golden bubbly goodness and the sauce simmering around the edges. This is the moment the flavors harmonize into a warm, cozy dinner sensation.
Step 6: Garnish and Serve
Once out of the oven, let the roll-ups cool for a few minutes. Sprinkle with freshly chopped cilantro or your favorite fresh herbs for a bright, fresh aroma and flavor boost. Now you’re ready to dig in!
How to Serve Zucchini Enchilada Roll-Ups Recipe
Garnishes
Chopped cilantro is the classic garnish here, adding freshness that pairs wonderfully with the rich cheese and savory filling. You can also add a dollop of sour cream or a sprinkle of sliced green onions for an extra pop of flavor and texture.
Side Dishes
These zucchini enchilada roll-ups pair beautifully with light, refreshing sides like a crisp salad or Mexican-style rice. A side of guacamole or a simple avocado salsa also complements the dish, bringing creamy texture and healthy fats to your meal.
Creative Ways to Present
Arrange the roll-ups in a colorful baking dish to highlight their vibrant zucchini and cheese topping. Serve them on individual plates garnished with a wedge of lime and a sprinkle of chili powder for a festive touch. Alternatively, stack a few for a layered enchilada-inspired presentation that looks as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for quick lunches or easy dinners later in the week.
Freezing
This recipe freezes beautifully. Arrange the roll-ups in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat your zucchini enchilada roll-ups in a preheated 350°F (175°C) oven for about 15 to 20 minutes, or until heated through and the cheese is bubbling again. You can also microwave them on medium power for 2 to 3 minutes if you’re short on time.
FAQs
Can I make zucchini enchilada roll-ups vegetarian?
Absolutely! Simply omit the chicken and add extra beans, corn, or even sautéed mushrooms for a delicious meat-free version.
How thin should the zucchini slices be?
Slice the zucchini as thin as possible lengthwise, ideally about 1/8 inch thick. This makes them pliable enough to roll without breaking while holding the filling securely.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly. Choose one you love or make your own for a fresher touch.
Is it necessary to remove seeds from the zucchini?
If the zucchini is large and seedy, scooping out the seeds can help prevent excess moisture. Smaller, younger zucchinis usually don’t require this step.
Can I prepare this dish ahead of time before baking?
Yes, you can assemble the roll-ups in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Final Thoughts
If you want to impress your loved ones with a dish that’s bursting with vibrant flavors, textures, and a healthy twist, the Zucchini Enchilada Roll-Ups Recipe is a must-try. It’s a fantastic way to enjoy all the familiar comforts of enchiladas while sneaking in some wholesome veggies. Give it a go—the smiles around the table will tell you it’s a winner!
Print
Zucchini Enchilada Roll-Ups Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings (approximately 24 rolls)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Description
These Zucchini Enchilada Roll Ups are a healthy, delicious twist on traditional enchiladas, featuring thinly sliced zucchini wrapped around a savory filling of shredded chicken, black beans, and corn, all baked in flavorful enchilada sauce and topped with melted cheddar cheese. Perfect as a low-carb, protein-packed meal that’s bursting with taste and easy to prepare.
Ingredients
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, divided
Zucchini Roll Ups
- 2 pounds zucchini (about 2–4 medium-large), sliced thinly lengthwise
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional, for garnish)
- Additional cilantro for serving
- 1/2 cup enchilada sauce (reserved from the 2 cups total)
Instructions
- Prepare Filling: In a large bowl, mix the cooked chicken, black beans, corn, and 1 cup of enchilada sauce until well combined and evenly coated, creating a flavorful filling mixture.
- Prepare Baking Pan: Spread 1/2 cup enchilada sauce over the bottom of a large baking pan or dish. This prevents sticking and adds extra flavor to the base of the zucchini roll ups.
- Make Zucchini Rolls: Lay 2-3 thin slices of zucchini slightly overlapping on a clean surface to form a 3-4 inch wide strip. Spoon 2-3 tablespoons of the chicken filling at one end, then gently roll the zucchini slices around the filling, forming a tight roll. Place each roll seam-side down in the prepared baking pan. Repeat with the remaining zucchini slices and filling to make about 24 rolls.
- Add Sauce and Cheese: Drizzle the remaining 1/2 cup of enchilada sauce evenly over the assembled zucchini rolls in the pan. Generously sprinkle shredded cheddar cheese over the top to cover all rolls.
- Bake: Preheat your oven to 375°F (190°C). Place the baking pan in the oven and bake the zucchini roll ups for 20-25 minutes until the cheese is melted, bubbly, and slightly golden, and the sauce is bubbling around the edges.
- Garnish and Serve: Remove the baking dish from the oven and let the roll ups cool slightly. Garnish with chopped cilantro if desired, then serve warm and enjoy this nutritious and flavorful dish.
Notes
- Slice the zucchini as thinly as possible to make rolling easier and ensure even cooking.
- If you have a mandoline slicer, it can help achieve consistent thin slices of zucchini.
- The recipe can be prepared ahead—assemble the roll ups and refrigerate before baking.
- Use gluten-free enchilada sauce to make this recipe gluten-free.
- Substitute cheddar cheese with a dairy-free cheese for a lactose-free option.
- Leftover roll ups can be stored in the refrigerator for up to 3 days and reheated in the oven.
