Zucchini Enchilada Roll Ups

This zucchini enchilada roll ups recipe turns simple ingredients into a fresh and satisfying dinner that feels special without the fuss. Perfect for busy weeknights when you want something hearty yet on the lighter side of comfort food.

I first made these after picking up some extra zucchini at the market and wanting a twist on classic enchiladas. It quickly became a repeat favorite with its easy prep and delicious results.

Ingredients

• Cooked chicken: shredded or sliced provides protein and a tender texture
• Black beans: drained and rinsed add fiber and a creamy element
• Corn: fresh or frozen brings sweetness and a bit of bite
• Enchilada sauce: ties the filling together with rich tomato and spice flavors choose a good quality sauce for depth
• Zucchini: choose medium to large firm ones sliced thinly lengthwise so they roll easily without breaking
• Cheddar cheese: shredded melts perfectly giving a gooey cheesy top layer
• Cilantro: chopped adds fresh brightness for garnish optional but recommended

Instructions

Build The Filling:

Mix the shredded chicken black beans corn and one cup of enchilada sauce in a bowl. Stir until everything is evenly coated and flavorful.

Prepare The Pan:

Spread half a cup of enchilada sauce evenly on the bottom of a large baking dish. This prevents sticking and adds moisture from beneath.

Roll The Zucchini:

On a clean surface layer 2 or 3 zucchini slices slightly overlapped wide enough to form a roll about 3 to 4 inches across. Spoon 2 to 3 tablespoons of the filling evenly along one edge then carefully roll the zucchini slices over the filling to create a neat roll.

Arrange In The Pan:

Place each roll seam side down in the baking dish. Repeat this with remaining zucchini and filling until about 24 rolls fit snugly in the pan.

Top With Sauce And Cheese:

Drizzle the remaining half cup of enchilada sauce evenly over the rolls then sprinkle shredded cheddar cheese on top for a bubbly melted finish.

Bake To Perfection:

Place in an oven preheated to 375 degrees F or 190 degrees C. Bake for 20 to 25 minutes until the cheese is golden melted and the sauce is bubbling around the edges.

Garnish And Serve:

Remove from the oven and sprinkle with chopped cilantro for a flavorful fresh pop before serving.

My favorite thing about this dish is how versatile it is. The zucchini keeps it fresh and light but all the flavors inside still feel indulgent. I remember making these for a family get-together and everyone loved how the familiar enchilada flavors came through in a new form. It felt like a delicious way to sneak in more veggies while still feeling like a treat.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat covered in the oven at 350 degrees F to preserve moisture and melt the cheese again.

Ingredient Swaps

Use ground turkey or beef instead of chicken for a different protein. Swap the black beans for pinto or kidney beans to vary the texture. Use a dairy-free cheese to keep it vegan friendly.

Serving Ideas

Serve with a simple green salad and lime wedges for a fresh contrast. A dollop of sour cream or guacamole on the side complements the flavors beautifully.

This recipe brings a fresh twist to enchiladas with a lighter feel while still delivering rich comforting flavors perfect for any weeknight.

Frequently Asked Recipe Questions

→ How should I slice the zucchini for the rolls?

Slice the zucchini lengthwise into thin, even strips about 1/8 inch thick, so they’re flexible enough to roll without breaking.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just thaw and drain it before mixing to avoid extra moisture in the filling.

→ What type of cheese works best for melting on top?

Cheddar cheese is ideal here for its sharp flavor and good melting properties, adding a nice golden crust.

→ Is there a way to prevent the zucchini from releasing too much moisture?

Pat the zucchini slices dry with paper towels before assembling to reduce excess water and keep the rolls from getting soggy.

→ How long should the rolls bake for best results?

Bake at 375°F (190°C) for 20-25 minutes, until the cheese melts and the filling bubbles gently around the edges.

→ Can fresh cilantro be replaced or omitted?

Yes, cilantro adds fresh brightness but you can leave it out or substitute with parsley or green onions for a different twist.