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 light and flavorful twist on traditional enchiladas, perfect for a healthy weeknight dinner. These colorful rolls combine tender zucchini with a hearty chicken and bean filling, all baked under a cheesy, tangy enchilada sauce.

The image shows a white baking dish filled with 10 rolled zucchini slices placed in two rows, each roll tied around a filling of shredded chicken, black beans, and corn. The zucchini rolls have green edges, with melted yellow and white cheese melted on top of each one. The dish is sprinkled with fresh chopped green herbs. The bottom layer inside the dish is a reddish sauce with visible black beans and corn kernels. The white baking dish sits on a white marbled surface, with some zucchini slices and whole zucchinis partially visible around the dish. 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: On a clean working surface, lay down 2-3 thin slices of zucchini overlapping slightly to form a 3-4 inch wide strip.
Step 4: Spoon 2-3 tablespoons of the chicken mixture onto the zucchini strip, then carefully roll it up.
Step 5: Place the roll seam side down in the prepared baking dish. Repeat with the remaining zucchini and filling to make about 24 rolls.
Step 6: Drizzle the remaining 1/2 cup of enchilada sauce over the top of the rolls, then sprinkle with shredded cheddar cheese.
Step 7: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese has melted and the edges are bubbling.
Step 8: Remove from the oven, sprinkle with chopped cilantro if desired, and serve warm.

Tips & Variations

For extra flavor, add diced jalapeño or a pinch of cumin to the filling mix.
Swap cheddar for pepper jack or Monterey Jack cheese for a milder or spicier taste.
Use a mandoline slicer to get evenly thin zucchini slices and make rolling easier.
To keep zucchini from releasing too much water, lightly salt the slices and let them sit for 10 minutes, then pat dry before assembling.

Storage

Store leftover enchilada roll ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through to keep the zucchini tender and the cheese melted.

How to Serve

Two zucchini roll-ups filled with shredded chicken, yellow corn, and black beans sit side by side on a white plate with a silver fork on the right. Each zucchini roll is covered with melted golden cheddar cheese and white melted mozzarella drizzled unevenly on top, with bits of green chopped herbs sprinkled over both roll-ups. The inside filling is visible spilling out, showing bright yellow corn kernels and shiny black beans. The plate rests on a white marbled surface, and in the background, a white baking dish with more cheesy zucchini roll-ups is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these vegetarian?

Yes, simply omit the chicken and increase the beans and corn, or add sautéed vegetables like bell peppers and mushrooms for a veggie-packed version.

Can I prepare these ahead of time?

Absolutely. Assemble the roll ups and cover the baking dish tightly with foil. Refrigerate for up to 24 hours before baking as directed.