Zucchini Enchilada Roll-Ups: A Healthy Twist You'll Love

Zucchini Enchilada Roll Ups are a low-carb, gluten-free delight that combines flavorful fillings with tender zucchini, perfect for a nutritious dinner.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 6 roll ups

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

2 cups Cooked Chicken Substitute with cubed tempeh or tofu for vegetarian
1 cup Black Beans Drained and rinsed; pinto beans work too
1 cup Corn Use fresh or frozen
2 cups Enchilada Sauce Homemade is best

Roll-Ups

2 pounds Zucchini Thinly sliced
1 cup Cheddar Cheese Shredded; can substitute with Monterey Jack or mozzarella
2 tablespoons Cilantro Chopped, optional

Equipment

Mandoline slicer
Baking dish
Mixing bowl

Method

Preparation

In a large bowl, combine cooked chicken, black beans, corn, and enchilada sauce until evenly coated.
Preheat the oven to 375°F (190°C) and spread 1/2 cup enchilada sauce on the bottom of a baking dish.
Slice the zucchini using a mandoline into thin strips, trying for 2-3 slices per roll.
Take 2-3 zucchini slices, place 2-3 tablespoons of filling on them, and roll them up. Place seam-side down in the baking dish.
Drizzle with remaining enchilada sauce and sprinkle with shredded cheddar cheese.
Bake in the oven for 20-25 minutes until the cheese is melted and bubbling.
Remove from the oven, let cool a few minutes, and sprinkle with cilantro before serving.

Nutrition

Serving: 1roll upCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 400mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

These roll-ups are customizable; feel free to experiment with fillings and sauces to suit your taste.

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