Zucchini Enchilada Roll-Ups - Easy Recipes for Dinner
These Zucchini Enchilada Roll-Ups are a delicious, low-carb take on a classic Mexican dish. Perfect for an easy dinner with bold flavors!
Servings: 4 servings
Ingredients
- 2 medium zucchinis, thinly sliced lengthwise
- 1 cup cooked shredded chicken (or black beans for vegetarian option)
- 1 cup enchilada sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onions
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Sour cream and avocado for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lay zucchini slices on a clean surface and sprinkle with salt. Let them sit for 10 minutes, then pat dry with a paper towel.
- In a bowl, mix shredded chicken (or black beans), cumin, garlic powder, onions, salt, and pepper.
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Spoon some of the chicken mixture onto each zucchini slice and roll tightly.
- Place rolls seam-side down in the baking dish and top with remaining enchilada sauce and cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with cilantro and serve with sour cream or avocado if desired.