Ah, zucchini season! There’s just something magical about all that fresh produce, isn’t there? I can still remember the first time I tried Zucchini Enchilada Roll Ups. I was at a dinner party, and someone served them up alongside other typical Mexican fare. At first glance, I was a bit skeptical—zucchini instead of tortillas? But after one bite, I was hooked! These roll-ups are such a creative way to enjoy the vibrant flavors of enchiladas without the carb overload. Plus, they’re super fun to make, and you can feel like a total kitchen wizard as you roll those zucchinis up!
What I love most about this recipe is that it’s versatile; you can easily tweak it to fit your dietary preferences. Whether you go the chicken route or stick with black beans for a vegetarian option, they always come out tasting delicious. And let’s not forget how gorgeous they look on the plate, garnished with fresh cilantro. I promise you, these Zucchini Enchilada Roll Ups will become a staple in your kitchen just like they did in mine!
What’s in Zucchini Enchilada Roll Ups?
Let’s take a closer look at the star ingredients in these flavor-packed roll-ups:
Zucchinis: The stars of the show! They serve as our “tortillas” here, and I love how they add a lovely, fresh crunch. Choose medium zucchinis, as they’re easier to handle when slicing.
Cooked Shredded Chicken or Black Beans: Depending on your preference, you can use shredded chicken for a protein boost or black beans for a plant-based twist. Either way, they bring nutrition and heartiness to every bite.
Black Beans: Just a little bit of introspection—aren’t black beans the best? They’re packed with protein and fiber, making these roll-ups even more satisfying. Be sure to drain and rinse them for the best flavor!
Corn: Sweet corn adds a burst of flavor and a delightful texture. I usually keep some frozen corn on hand, but canned works beautifully too—no shame in convenience!
Cheddar Cheese: Who doesn’t love cheese? It gives that familiar, melty comfort we all crave. I always go for sharp cheddar for an extra punch of flavor!
Enchilada Sauce: This is where the magic happens! Use red or green enchilada sauce depending on your spice tolerance. Personally, I love the vibrant flavor of green sauce, but both are fantastic!
Spices (Chili Powder, Cumin, Garlic Powder): These spices add warmth and depth, making each bite a fiesta for your taste buds.
Salt and Pepper: Essential for balancing flavors, of course!
Fresh Cilantro: The garnish that makes everything better! It adds a pop of color and freshness that elevates the dish.
Is Zucchini Enchilada Roll Ups Good for You?
Absolutely! This dish strikes a great balance between being delicious and nutritious:
Zucchini: They are low in calories but high in vitamins and minerals—definitely a win! Plus, they contain antioxidants that help support your body’s health.
Chicken or Black Beans: Both are excellent sources of protein. If you go vegetarian, black beans also add a good amount of fiber which helps with digestion.
Corn: This little gem provides vitamins and minerals as well, including B vitamins and magnesium. Just keep an eye on portion sizes to avoid excess carbs if you’re watching your intake.
Cheddar Cheese: While cheese does add calcium and protein, it can also be high in fat and calories, so enjoy in moderation if that’s a concern for you.
In summary, these roll-ups are a fantastic way to sneak in extra veggies while still reveling in the delicious comfort of enchiladas!
Ingredients List
Here’s everything you’ll need, and trust me, you won’t want to skip any of these!
– 4 medium zucchinis
– 1 cup cooked shredded chicken (or black beans for a vegetarian option)
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn (canned or frozen)
– 1 cup cheddar cheese, shredded
– 1 cup enchilada sauce (red or green)
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
This recipe serves about 4 and is perfect for a cozy dinner or meal prep for the week!
How to Make Zucchini Enchilada Roll Ups?
Ready to roll? Here are the steps to create your very own Zucchini Enchilada Roll Ups:
1. Preheat your oven to 375°F (190°C).
2. Slice those zucchinis lengthwise into thin strips—aim for about 1/8 inch thick. A vegetable peeler or mandoline works wonders for this!
3. In a large bowl, mix together the shredded chicken (or black beans), black beans, corn, 1/2 cup of cheddar cheese, chili powder, cumin, garlic powder, salt, and pepper. Get in there and mix it well!
4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish—this is just to prevent sticking.
5. Take a zucchini strip and place about 2 tablespoons of the filling at one end. Roll it up tightly around the filling and place it seam-side down in the baking dish. Repeat for all zucchini strips.
6. Once all the roll-ups are snugly in the dish, pour the remaining enchilada sauce over the top, making sure they are well coated.
7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the roll-ups.
8. Cover the dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the cheese is all melty and bubbly.
10. Let cool for a few minutes, then garnish with fresh cilantro before diving in!
Tips and Twists for Your Roll-Ups
– If you’re short on time, use pre-cooked shredded chicken from the store. It’ll cut down your prep time considerably!
– Want to spice things up? Add diced jalapeños to the filling for an extra kick!
– If you’re looking for a lighter option, swap the cheese for a dairy-free variety or simply reduce the amount to taste.
– These roll-ups are also great for meal prep. Enjoy them as leftovers; they reheat beautifully!
– Serve them up with a side of guacamole or a fresh salad to complete the meal.
I can’t wait for you to give these Zucchini Enchilada Roll Ups a try! They’re not only a feast for the eyes but a delight for your taste buds too. Don’t forget to let me know how yours turn out, and get ready for rave reviews from your family and friends. Happy cooking!
