In a mixing bowl, combine all of the enchilada filling together. Mix until everything is well combined.
Spread roughly 2 tablespoons of the mixture evenly across a zucchini slice. Use both hands to roll the zucchini slice into a spiral. Repeat to fill pan.
Top with roll ups mozzarella cheese, cilantro and green onion.
Bake for 18-20 minutes or until the cheese is melted and the zucchini is tender. Enjoy!