Zucchini Enchilada Rollups

5 from 2 votes

If you’re looking for a lighter take on enchiladas, try these Zucchini Enchilada Roll Ups. They’re full of the classic enchilada flavors, but wrapped up in zucchini squash instead of tortillas for a nutritious, delicious, and low carb meal.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: Mexican

Servings:

Calories: 351kcal

Author: Courtney Paige

Equipment

Vegetable peeler
pie dish/circular pan
Mixing Bowl
Spoon
vegetable chopper or knife and cutting board
measuring cups / spoons

Ingredients

2 medium zucchinis
½ cup shredded Mexican cheese
1 tbsp fresh cilantro
1 tbsp green onions diced

Filling

2 large chicken breasts cooked + shredded
10 oz red enchilada sauce
½ tbsp chile lime seasoning
½ cup white onion diced
½ cup bell pepper diced
1 cup shredded Mexican cheese blend
½ cup low fat cottage cheese
pinch salt & pepper

Instructions

Preheat the oven to 375°F. Grease a 9” pie dish and set aside.
Prep the vegetables. Use a vegetable chopper to dice white onion and bell pepper.
Use a vegetable peeler to finely shave slices of zucchini. The first 2 shavings on either side of the zucchini will be too small to use for the roll ups.
In a mixing bowl, combine all of the enchilada filling together. Mix until everything is well combined.
On a working surface (I used a cutting board), place a slice of zucchini (if it’s really thin, double up the slices). Spread roughly 2 tablespoons of the mixture evenly across the slice. Use both hands to roll the zucchini slice into a spiral.
Place the zucchini roll up directly into your greased dish. Repeat the process until all of the enchilada mixture is used.
Top with roll ups with additional cheese, cilantro and green onion.
Bake for 18-20 minutes or until the cheese is melted and the zucchini is tender. Enjoy!

Notes

You may have extra zucchini slices. If you want to use them up, you can roll them into spirals and place it in the pan without filling.

These Zucchini Enchilada Roll Ups are best stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for ~1 minute until warm throughout.

Nutrition