Description
These Zucchini Enchilada Roll-Ups are a delicious, low-carb twist on classic enchiladas! Sliced zucchini is stuffed with a savory mixture of seasoned ground beef (or your preferred protein), cheese, and enchilada sauce, then rolled up and baked to perfection.
Ingredients
Scale
For the Filling:
- 1 lb ground beef (or turkey, chicken, or plant-based protein)
- 1/2 onion, diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup chopped fresh cilantro (optional)
For the Zucchini:
- 3–4 medium zucchinis, sliced lengthwise into 1/4-inch thick strips (about 8–10 strips)
- Olive oil spray (or a little olive oil for brushing)
For the Sauce:
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 1/2 cup shredded cheese (for topping, optional)
Instructions
- Prepare the Zucchini:
Preheat the oven to 375°F (190°C). Use a vegetable peeler or mandolin to slice the zucchinis into long, thin strips. Lay the strips on a paper towel and sprinkle them lightly with salt to remove excess moisture. Set aside for 10 minutes, then pat dry with paper towels. - Cook the Filling:
In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the ground beef (or your preferred protein) and cook until browned and cooked through, breaking it apart as it cooks. Drain excess fat if needed.Stir in the garlic powder, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2–3 minutes until the spices are well incorporated. Remove from heat and let it cool slightly before stirring in the shredded cheese and chopped cilantro.
- Assemble the Roll-Ups:
Lightly spray or brush a baking dish with olive oil. Lay one zucchini strip on a flat surface, spoon some of the filling mixture onto the center of the strip, and roll it up tightly. Place the roll-up seam side down in the prepared baking dish. Repeat with the remaining zucchini strips and filling. - Top with Sauce and Cheese:
Pour the enchilada sauce over the zucchini roll-ups, covering them evenly. Sprinkle the remaining shredded cheese over the top. - Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, until the cheese is melted and bubbly. - Serve:
Let the zucchini enchilada roll-ups cool for a few minutes before serving. Garnish with extra cilantro, sour cream, or avocado slices if desired. Serve with a side of rice or a fresh salad for a complete meal.
Notes
- For a vegetarian version, use black beans or lentils in place of the ground meat.
- You can make the filling ahead of time and store it in the fridge for up to 2 days.
- If you prefer your zucchini softer, you can lightly sauté the zucchini strips in a pan for 2–3 minutes before assembling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2–3 roll-ups
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60 mg