If you’re craving a lighter twist on a classic comfort dish, Zucchini Enchilada Roll-Ups are about to become your new obsession. Imagine all the zesty, cheesy goodness of enchiladas, but with tender zucchini ribbons taking the place of tortillas—making every bite full of color, flavor, and a fresh garden vibe. This recipe is a celebration of vegetables and bold Mexican-inspired flavors, wrapped up in a dish that’s as gorgeous as it is wholesome. Whether you’re aiming for a gluten-free dinner, sneaking in more veggies, or just shaking up taco night, these roll-ups are a total crowd-pleaser.
Ingredients You’ll Need
The beauty of Zucchini Enchilada Roll-Ups is how a handful of simple ingredients come together to create layers of flavor and vibrant color. Each component brings something special to the table—whether it’s texture, heat, creaminess, or a pop of freshness.
- Zucchini: Thinly sliced, these become the “tortillas” and add a lovely freshness and bite.
- Olive Oil: Helps keep the zucchini supple and prevents sticking in the oven.
- Cooked Shredded Chicken: Adds protein and soaks up all those delicious spices; rotisserie chicken works great here.
- Black Beans: Offer a creamy, hearty texture and boost the fiber.
- Corn Kernels: Bring sweetness and a little pop in every bite—fresh, frozen, or canned all work well.
- Diced Red Bell Pepper: Adds a burst of color and crunch.
- Chopped Red Onion: Lends a sharp, savory note that brightens the filling.
- Ground Cumin: A must for earthy, warm undertones.
- Chili Powder: Gives that gentle kick every enchilada filling needs.
- Salt and Pepper: Essential for balancing flavors and seasoning the filling just right.
- Enchilada Sauce: The star sauce that ties everything together—use your favorite store-bought or homemade version.
- Shredded Mexican Blend Cheese: Melts beautifully and forms that irresistible golden top.
- Fresh Cilantro and Sliced Jalapeños (optional): The perfect finishing touch for extra color and a hint of heat.
How to Make Zucchini Enchilada Roll-Ups
Step 1: Prep the Baking Dish and Preheat Oven
Start by preheating your oven to 375°F. Lightly grease a medium baking dish and spread about 1/2 cup of enchilada sauce over the bottom. This not only prevents sticking but also infuses your Zucchini Enchilada Roll-Ups with flavor from the very first layer.
Step 2: Slice and Sweat the Zucchini
Using a mandoline or a sharp knife, carefully slice your zucchinis lengthwise into thin ribbons, about 1/8-inch thick. Lay the slices out on a paper towel, sprinkle them lightly with salt, and let them rest for 10 minutes. This step helps draw out excess moisture, so your roll-ups stay tender but not watery. After 10 minutes, gently pat the slices dry.
Step 3: Make the Filling
In a large bowl, combine the shredded chicken, black beans, corn, diced red bell pepper, chopped red onion, cumin, chili powder, salt, and pepper. Pour in about 2 tablespoons of enchilada sauce to help everything stick together and get those flavors mingling. Give it a good stir and taste for seasoning before moving on.
Step 4: Roll and Assemble
Place a zucchini strip on your work surface, add about 1 tablespoon of the filling at one end, then gently roll it up. Set the roll seam-side down in your prepared baking dish. Keep repeating this process until all your zucchini strips and filling are used up, nestling each roll closely together so they stay upright.
Step 5: Top with Sauce and Cheese
Spoon the remaining enchilada sauce generously over the top of your roll-ups. Sprinkle the shredded Mexican blend cheese over everything, making sure each roll gets a good cheesy blanket. This is where the magic happens in the oven!
Step 6: Bake Until Bubbly
Slide the baking dish into your preheated oven and bake for 20 to 25 minutes, until the cheese is melted, golden, and bubbly, and the zucchini is fork-tender. Let the Zucchini Enchilada Roll-Ups cool for a few minutes before serving to help them hold their shape.
How to Serve Zucchini Enchilada Roll-Ups
Garnishes
A sprinkle of fresh cilantro adds a burst of color and a fragrant finish, while sliced jalapeños lend a spicy kick for those who crave a little extra heat. If you’re feeling fancy, a dollop of sour cream or a squeeze of lime juice can really make each bite pop.
Side Dishes
For a complete meal, Zucchini Enchilada Roll-Ups pair beautifully with simple sides like cilantro-lime rice, a crisp green salad, or even some refried beans. The roll-ups’ vibrant flavors and cheesy sauce make them versatile enough to play well with just about any classic Mexican-inspired dish.
Creative Ways to Present
If you want to really wow your guests, serve the roll-ups in individual ramekins for a personal touch, or arrange them in a spiral pattern for a show-stopping centerpiece. You can also scatter extra toppings—like sliced avocados, diced tomatoes, or pickled onions—over the top for a colorful, festive presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Enchilada Roll-Ups keep surprisingly well! Allow them to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The flavors will meld even more, making for a delicious next-day lunch or dinner.
Freezing
If you’d like to freeze your roll-ups, assemble but don’t bake them. Wrap the dish tightly and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cook time if needed.
Reheating
For best results, reheat Zucchini Enchilada Roll-Ups in the oven at 350°F until warmed through and the cheese is melty again, about 15 minutes. You can also microwave individual portions, though the zucchini may soften a bit more—still tasty!
FAQs
Can I make these Zucchini Enchilada Roll-Ups vegetarian?
Absolutely! Simply swap out the shredded chicken for cooked quinoa, extra black beans, or even crumbled tofu for a protein-packed vegetarian version that’s just as satisfying.
Do I need a mandoline to slice the zucchini?
While a mandoline makes it quick and easy to get perfectly thin, even slices, you can definitely use a sharp knife if you’re careful. Just aim for slices about 1/8-inch thick so they’re flexible enough to roll.
What else can I use instead of enchilada sauce?
If you’re out of enchilada sauce, try using salsa verde, your favorite tomato sauce with a little chili powder, or even a homemade sauce for a custom twist on Zucchini Enchilada Roll-Ups.
Can I prepare these ahead of time?
Yes! You can assemble the roll-ups (without baking), cover, and refrigerate for up to 24 hours in advance. When you’re ready to eat, just bake as directed and dinner is served.
How do I keep the zucchini from getting soggy?
Salting and patting the zucchini slices dry is key to drawing out excess moisture. Also, don’t overbake—the roll-ups should be just tender, not mushy, for the best texture.
Final Thoughts
There’s something so fun and satisfying about making (and eating!) Zucchini Enchilada Roll-Ups. They’re colorful, comforting, and a truly delicious way to bring more veggies to the table. Give them a try and you might just find yourself making this recipe on repeat!
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Zucchini Enchilada Roll-Ups Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and healthy Zucchini Enchilada Roll-Ups featuring tender zucchini strips filled with a flavorful mixture of shredded chicken, black beans, corn, and vegetables, all baked with enchilada sauce and melted Mexican cheese for a satisfying gluten-free Mexican-inspired main course.
Ingredients
Vegetables
- 3 medium zucchinis, ends trimmed and sliced lengthwise into thin strips
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- Fresh cilantro for garnish (optional)
- Sliced jalapeños for garnish (optional)
Protein
- 1 cup cooked shredded chicken
- 1/2 cup black beans, rinsed and drained
Seasonings & Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Others
- 1 tablespoon olive oil
- 1 1/2 cups enchilada sauce, divided
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat and prepare dish: Preheat oven to 375°F. Lightly grease a medium baking dish and spread 1/2 cup of enchilada sauce evenly on the bottom to prevent sticking and add flavor.
- Slice zucchini: Use a mandoline or a sharp knife to slice zucchinis lengthwise into thin strips about 1/8-inch thick. Lay slices on paper towels and lightly sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry thoroughly to prevent soggy roll-ups.
- Prepare filling: In a bowl, combine shredded chicken, black beans, corn, diced red bell pepper, chopped red onion, ground cumin, chili powder, salt, and pepper. Add 2 tablespoons of enchilada sauce to the filling mixture and stir well to evenly distribute the flavors.
- Assemble roll-ups: Place approximately 1 tablespoon of the filling at one end of each zucchini strip. Roll up tightly and place seam-side down in the prepared baking dish. Continue this process for all zucchini strips to form the roll-ups.
- Add sauce and cheese: Spoon the remaining enchilada sauce evenly over the zucchini roll-ups. Top with shredded Mexican blend cheese for a bubbly, gooey finish.
- Bake: Bake in the preheated oven for 20–25 minutes, until the cheese is melted, golden, and bubbly, and the filling is heated through.
- Garnish and serve: Remove from oven and let the roll-ups cool slightly to set their shape. Garnish with fresh cilantro and sliced jalapeños if desired, then serve warm.
Notes
- Make it vegetarian by swapping shredded chicken for cooked quinoa or extra black beans to maintain protein content.
- Use your favorite store-bought enchilada sauce or homemade enchilada sauce depending on preference and availability.
- Allow the roll-ups to cool slightly after baking to help them hold their shape and make serving easier.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3–4 roll-ups
- Calories: 280
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 50 mg
