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
Scale
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
