Zucchini Roll Ups

These veggie-packed enchilada roll-ups swap traditional tortillas for zucchini strips, giving you a lighter spin on classic Mexican flavors. You'll still get that amazing saucy, cheesy goodness but with a fresh twist that makes the dish feel brand new while keeping all those comforting tastes intact.

I came up with these zucchini wraps while hosting a dinner where some friends couldn't eat gluten and others were watching their carbs. Everyone grabbed seconds and asked how I made them! That's when I knew I hadn't just found a substitute—I'd found something even better than the original!

Ingredients

• Zucchini: Pick medium or large ones with smooth skin and slice them thin lengthwise to create your wrappers
• Cooked chicken: Grab a store rotisserie or use up any leftover chicken you've grilled
• Black beans: They pack in protein and fiber - just make sure to rinse canned ones well
• Corn: Adds little bursts of sweetness and texture - summer fresh is amazing but frozen works fine too
• Enchilada sauce: This brings all the authentic Mexican magic - make your own if you've got time or grab a good jar from the store
• Cheddar cheese: Creates that gooey, melty topping everyone loves - grate it yourself for the smoothest melt
• Cilantro: Gives a fresh pop at the end - skip it if you're one of those folks who think it tastes like soap

Step-by-Step Instructions

Mix up your filling:

Throw the shredded chicken, drained beans, corn and a cup of enchilada sauce in a big bowl. Stir everything until it's all coated with sauce. You want the mix wet enough to taste good but not so soggy that it turns your rolls into mush.

Get your dish ready:

Pour about half a cup of enchilada sauce into your baking dish and spread it around. This keeps things from sticking and adds extra flavor while cooking. Pick a dish that'll fit all your rolls snugly.

Roll up the zucchini:

Put down 2-3 zucchini slices so they overlap a bit, making a strip about 3-4 inches wide. Spoon 2-3 tablespoons of your filling at one end, then roll forward to wrap it all up. Place it in your dish with the seam down. Keep going until you've used everything up.

Top it off:

Pour the last half cup of sauce over your rolls, making sure each one gets some love. Sprinkle all that shredded cheddar evenly across the top.

Cook until bubbly:

Stick it in a 375°F oven for about 20-25 minutes. You'll know it's done when the cheese has melted completely and the sauce around the edges is bubbling away. The zucchini should be soft but still holding its shape.

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Getting your zucchini slices just right can make or break this dish. Too thick and they won't bend properly; too thin and they'll tear apart. I've found that using a mandoline set at about 1/8 inch gives you the perfect thickness that cooks well while still staying intact throughout the process.

Cutting Perfect Zucchini Slices

The way you slice your zucchini really matters for this recipe. A mandoline works best, but a good sharp knife will do the job too. Aim for slices about 1/8 inch thick running lengthwise. If you're using a knife, first cut a small flat area on one side of the zucchini to create a stable base. Set this flat part down on your board, then continue slicing. The first and last pieces will be mostly skin - save these for another dish or toss them.

Tasty Twists

You can switch this recipe up in so many ways. Skip the chicken and add more beans with some cooked peppers and onions for a vegetarian meal. Want more heat? Mix in some chopped jalapeños or a few drops of hot sauce. Try swapping the cheddar for pepper jack or a mix of Mexican cheeses. Ground beef or turkey works great instead of chicken. And don't forget to try green enchilada sauce sometime - it creates a totally different but equally delicious flavor.

Prep Ahead And Storage Ideas

These rolls are great for planning ahead. You can put everything together up to a day before you need to cook them. Just cover the dish with plastic wrap and stick it in the fridge. When you're ready to bake from cold, add about 5-10 extra minutes to the cooking time. Any leftovers will stay good in the fridge for 3-4 days in a sealed container. To warm them up, cover with foil and heat at 350°F for around 15 minutes, or zap individual portions in the microwave for 1-2 minutes.

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Give these a try and watch how quickly they become a regular request for family dinners or when friends come over!

Frequently Asked Questions

→ What can I use instead of chicken in the zucchini rolls?

Feel free to switch it up! Ground turkey, beef, or roasted veggies are awesome alternatives to shredded chicken.

→ What's the best method for slicing zucchini thin for rolling?

A mandoline slicer is the easiest option, but a really sharp knife works too. Just cut long, thin strips of zucchini.

→ Which cheese will taste best in this?

Cheddar is a great choice, but try mozzarella, Monterey Jack, or a Mexican blend for other tasty options.

→ Can I make this dish ahead of time?

Yes! You can assemble the roll ups a day ahead and keep them in the fridge. Add cheese and bake them when you’re ready.

→ Any vegetarian ideas for this meal?

Of course! Swap the chicken for extra beans, roasted veggies, or even cooked quinoa to keep it veggie-friendly.

→ Is freezing these roll ups an option?

Definitely. Prep them but don’t bake, then freeze. Thaw in the fridge before baking when you’re ready.