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This zucchini enchilada roll-up recipe transforms traditional enchiladas into a lighter, veggie-forward dish that still delivers all the Mexican-inspired flavors you crave. The thin zucchini slices replace heavy tortillas, creating a fresher take on a comfort food classic while keeping all the saucy, cheesy goodness intact.
I first made these zucchini roll-ups when trying to accommodate both gluten-free and carb-conscious guests at a dinner party. The empty dish and requests for the recipe convinced me this wasn't just a compromise but an upgrade from the original!
Ingredients
- Zucchini: Fresh medium to large zucchini sliced thinly lengthwise form the wrapper for your enchilada filling. Look for firm zucchini with unblemished skin for easiest slicing
- Cooked chicken: Use rotisserie chicken for convenience or leftover grilled chicken for extra flavor
- Black beans: Adds protein and fiber. Choose low sodium canned beans and rinse thoroughly
- Corn: Provides sweet pops of texture. Fresh summer corn kernels offer the best flavor but frozen works year-round
- Enchilada sauce: The soul of the dish that infuses everything with authentic Mexican flavor. Homemade elevates the dish but quality store-bought saves time
- Cheddar cheese: Creates that irresistible melty top. Use freshly grated for best melting qualities
- Cilantro: Adds fresh brightness to finish the dish. Optional for those with the cilantro-averse gene
Step-by-Step Instructions
- Prepare the filling:
- Combine shredded chicken, drained black beans, corn, and 1 cup of enchilada sauce in a large bowl. Mix thoroughly to ensure all ingredients are evenly coated with sauce. This filling mixture should be moist but not overly wet to prevent soggy rolls.
- Prepare the baking dish:
- Spread 1/2 cup of enchilada sauce across the bottom of your baking dish. This creates a flavorful base that prevents sticking and adds moisture during baking. Use a dish large enough to hold all rolls snugly.
- Create the zucchini rolls:
- Lay out 2-3 zucchini slices on your work surface, slightly overlapping them to create a base about 3-4 inches wide. Place 2-3 tablespoons of filling at one end of the zucchini slices. Roll the zucchini forward, encasing the filling completely. Place seam-side down in the prepared baking dish. Continue until all zucchini and filling are used.
- Add finishing touches:
- Drizzle the remaining 1/2 cup of enchilada sauce over the arranged rolls, ensuring each roll gets some sauce coverage. Sprinkle the shredded cheddar cheese evenly across the top of all rolls.
- Bake to perfection:
- Bake in a preheated 375°F oven for 20-25 minutes until the cheese is completely melted and bubbly, and the edges of the dish show simmering sauce. The zucchini should be tender but still hold its structure.
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The perfect zucchini slice thickness is crucial to the success of this dish. Too thick and they won't roll properly; too thin and they'll fall apart. I found that using a mandoline slicer set to about 1/8 inch creates the ideal thickness that cooks perfectly while maintaining structural integrity.
Slicing Zucchini Successfully
Achieving thin, consistent zucchini slices can make or break this recipe. A mandoline slicer is your best friend here, but a sharp chef's knife can work too. Try to cut lengthwise slices about 1/8 inch thick. If using a knife, cut a thin slice off one side of the zucchini first to create a flat, stable surface. Place this flat side down on your cutting board before continuing to slice the rest. Discard or save the first and last pieces that are mostly skin for another use.
Flavorful Variations
This recipe welcomes endless adaptations. Try a vegetarian version by replacing chicken with extra beans and adding sautéed bell peppers and onions. For a spicier kick, mix diced jalapeños or a few dashes of hot sauce into the filling. Swap cheddar for pepper jack or a Mexican cheese blend. You can also try different protein options like seasoned ground beef or turkey. Green enchilada sauce creates an entirely different flavor profile worth exploring.
Make Ahead And Storage Tips
These zucchini enchilada rolls are perfect for meal prep. You can assemble them completely up to 24 hours before baking, cover with plastic wrap, and refrigerate. Simply add 5-10 minutes to the baking time if coming straight from the refrigerator. Leftovers keep well for 3-4 days refrigerated in an airtight container. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes until heated through.
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This recipe is sure to please and can easily become a family favorite for meals or entertaining!
Frequently Asked Questions
- → Can I use a different filling for the zucchini roll ups?
Yes, you can customize the filling! Ground beef, turkey, or roasted vegetables work well as alternatives to chicken.
- → How do I slice zucchini thin enough for rolling?
Use a mandoline slicer or a sharp knife to cut zucchini lengthwise into thin, even slices for easy rolling.
- → What type of cheese works best in this dish?
Cheddar cheese is recommended, but you can also use mozzarella, Monterey Jack, or a Mexican cheese blend.
- → Can I prepare this dish ahead of time?
Yes, assemble the rolls and store them in the fridge for up to one day before baking. Add the cheese and bake when ready to serve.
- → Is there a vegetarian option for this dish?
Absolutely! Replace the chicken with more beans, roasted vegetables, or even quinoa for a vegetarian-friendly version.
- → Can zucchini roll ups be frozen?
These are best enjoyed fresh, but you can freeze them before baking. Thaw in the refrigerator before baking as instructed.