Description
Scrumptious zucchini enchilada roll-ups bring Mexican-inspired flavors to your dinner table with a nutritious twist. Rolled zucchini slices packed with savory cheese and spices deliver a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs zucchini (24 medium-large), sliced thinly lengthwise
- 2 cups cooked chicken, shredded or diced
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
Cheese and Sauce:
- 1 cup cheddar cheese, shredded (or a mix of cheddar and Monterey Jack)
- 2 cups enchilada sauce, divided
Garnish:
- 2 tablespoons cilantro, chopped (optional)
Instructions
- Prepare the oven for roasting by setting the temperature to 375°F (190°C), ensuring an ideal cooking environment for the zucchini enchilada roll-ups.
- Create a robust filling by thoroughly combining shredded chicken, black beans, corn, and a generous portion of enchilada sauce in a spacious mixing bowl.
- Transform zucchini into delicate ribbons using a mandoline or precision knife, crafting thin longitudinal strips approximately ⅛-inch thick for effortless rolling.
- Establish a flavorful foundation by spreading enchilada sauce across the bottom of a large baking vessel.
- Construct zucchini sheets by layering 2–3 strips slightly overlapping to form a flexible 3–4-inch wide surface.
- Distribute the chicken mixture strategically onto the zucchini sheets, then meticulously roll into compact cylinders, ensuring a tight and secure formation.
- Position the rolled enchiladas with the seam facing downward in the prepared baking dish, continuing the process until all ingredients are utilized, yielding approximately 24 delectable rolls.
- Lavish the remaining enchilada sauce over the assembled roll-ups, creating a moisture-rich coating.
- Generously blanket the rolls with shredded cheese, promising a golden, melted topping.
- Roast in the preheated oven for 20–25 minutes, watching for the cheese to transform into a bubbling, golden-brown landscape.
- Extract from the oven and allow a brief resting period to stabilize the dish’s structure.
- Optional: Embellish with freshly chopped cilantro for a vibrant, herbaceous accent.
- Serve while warm, inviting diners to savor this innovative culinary creation.
Notes
- Slice zucchini uniformly using a mandoline for consistent, thin strips that roll easily without breaking.
- Blot zucchini strips with paper towels to remove excess moisture, preventing soggy roll-ups during baking.
- Experiment with protein alternatives like black beans, tofu, or shredded jackfruit for vegetarian or vegan versions.
- Adjust seasoning by adding cumin, chili powder, or smoked paprika to enhance the flavor profile of the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 70 mg