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Easy & Healthy Zucchini Enchilada Roll Ups

Craving warm, cheesy comfort food that's also packed with veggies? These Zucchini Enchilada Roll Ups are a game-changer! Tender zucchini slices rolled around a flavorful chicken, black bean, and corn filling, topped with enchilada sauce and cheese, baked until bubbly. A vibrant, low-carb, and surprisingly simple meal perfect for weeknights.
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Cook Time 25 minutes
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

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 red or green
  • 2 pounds zucchini ~2-4 medium-large, sliced thinly lengthwise
  • 1 cup cheddar cheese shredded (or Monterey Jack or Mexican blend)
  • 2 tbsp cilantro chopped (optional, for garnish)

Equipment

  • Large bowl
  • Large baking dish
  • Mandoline or sharp knife

Method
 

  1. Step 1: In a large bowl, combine the cooked chicken, black beans, and corn. Pour in 1 cup of the enchilada sauce and stir to combine. This is your filling.
  2. Step 2: Pour the remaining 1 cup of enchilada sauce into the bottom of a large baking dish (a 9x13 inch dish is recommended). Spread it out to coat the bottom.
  3. Step 3: Lay out 2-3 slices of thinly sliced zucchini on a clean surface, overlapping them slightly to form a base about 3-4 inches wide. Spoon about 2-3 tablespoons of the chicken filling onto the zucchini near one end.
  4. Step 4: Carefully roll up the zucchini slices with the filling tucked inside.
  5. Step 5: Place each rolled-up enchilada seam-side down in the prepared baking dish. Repeat this process until all the filling and zucchini are used. You should get around 24 rolls.
  6. Step 6: Drizzle the remaining 1/2 cup of enchilada sauce over the tops of the zucchini rolls.
  7. Step 7: Sprinkle the shredded cheddar cheese generously over everything.
  8. Step 8: Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted and bubbly and the sides are warm and gently bubbling.
  9. Step 9: Let rest for a few minutes before serving. If using, sprinkle chopped cilantro on top before serving.

Notes

Tips for Success: Aim for thin, even zucchini slices (about 1/8 inch thick) for easier rolling. Don't overstuff, about 2-3 tablespoons of filling per roll is sufficient. To minimize water release, you can lightly salt zucchini slices, let them sit on paper towels for 15-20 minutes, then pat them dry before rolling (optional). You can prep the zucchini slices and filling a day ahead and store separately in the fridge; assemble and bake just before eating. Storage: Store leftover Zucchini Enchilada Roll Ups in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a preheated oven (around 350°F/175°C) until heated through.