Name: Zucchini Enchilada Roll Ups Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded or sliced/diced; 1 cup black beans, drained and rinsed; 1 cup corn (fresh or frozen); 1 cup enchilada sauce; 2 pounds zucchini (~2-4 medium-large), sliced thinly lengthwise; 1 cup cheddar cheese, shredded; 1 cup enchilada sauce; 2 tablespoons cilantro, chopped (optional)

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Introduction

Zucchini Enchilada Roll Ups are a fresh and healthy twist on classic chicken enchiladas. Instead of tortillas, thin zucchini slices serve as the wraps, filled with a flavorful mix of chicken, beans, corn, and enchilada sauce. These roll ups are baked with cheese and sauce for a delicious, satisfying meal perfect for summer.

The image shows a white baking dish filled with rolled zucchini slices, each stuffed with layers of shredded chicken, black beans, and corn. The zucchini rolls are topped with melted cheddar and mozzarella cheese that is bubbly and golden in spots. Fresh chopped green herbs are sprinkled over the top. The base layer beneath the rolls appears to be a rich, reddish sauce mixed with the beans and corn. The dish rests on a white marbled surface with some sliced zucchini around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or sliced/diced
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
2 cups enchilada sauce
2 pounds zucchini (~2-4 medium-large), sliced thinly lengthwise
1 cup cheddar cheese, shredded
2 tablespoons cilantro, chopped (optional)

Instructions

Step 1: In a bowl, mix the cooked chicken, black beans, corn, and 1 cup of the enchilada sauce until well combined.
Step 2: Spread 1/2 cup of enchilada sauce evenly over the bottom of a large baking pan or dish.
Step 3: Lay 2 to 3 overlapping zucchini slices on a clean surface, forming a 3-4 inch wide base for each roll.
Step 4: Spoon 2 to 3 tablespoons of the chicken filling onto the zucchini slices, then carefully roll them up.
Step 5: Place each roll seam side down in the prepared baking dish. Repeat with the remaining zucchini slices and filling, making about 24 rolls.
Step 6: Drizzle the remaining 1/2 cup of enchilada sauce over the top of the rolls, then sprinkle evenly with shredded cheddar cheese.
Step 7: Bake uncovered in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is melted and bubbling around the edges.
Step 8: Remove from oven and garnish with chopped cilantro if desired. Serve warm and enjoy!

Tips & Variations

Use a mandoline slicer to achieve thin, even zucchini slices that are easy to roll.
Mix cheddar with Monterey Jack cheese for extra melty, creamy flavor.
Try adding diced bell peppers or jalapeños to the filling for more texture and spice.
For a vegetarian version, omit the chicken and add extra beans or sautéed mushrooms.

Storage

Store leftover zucchini enchilada roll ups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through. Avoid microwaving to keep zucchini from becoming too soft.

How to Serve

The image shows a three-step process of making stuffed zucchini rolls. In the first part, inside a large silver metal bowl on a white marbled surface, shredded chicken, black beans, corn kernels, and red sauce are layered separately but close together, ready to be mixed. Thin, long, pale green zucchini slices with darker green edges lie next to the bowl. The second part shows two zucchini slices laid flat on a wooden cutting board with a scoop of the mixed chicken, corn, beans, and sauce filling placed near the bottom end of the slices. The last part presents a single zucchini roll made by wrapping the filled slices, sealed tightly with the filling peeking out from one open end, sitting on the same wooden board. Some filling pieces have fallen beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these roll ups ahead of time?

Yes, you can assemble the roll ups and refrigerate them covered for up to a day before baking. Just add a few extra minutes to the baking time if baking from chilled.

Do I need to cook the zucchini slices before rolling?

No, slicing the zucchini thinly is enough. They will cook through and soften during baking inside the enchilada sauce and cheese.