Best 2 Zucchini Enchilada Roll Ups Recipe By Tasty Recipes

**Zucchini Enchilada Roll-Ups: A Low-Carb, Gluten-Free Mexican Delight**

Craving Mexican food without the guilt? Look no further than these Zucchini Enchilada Roll-Ups! This innovative and flavorful dish combines the classic flavors of enchiladas with the health benefits of zucchini, creating a satisfying meal that's both delicious and nutritious. With a simple preparation process and a handful of wholesome ingredients, these roll-ups are perfect for busy weeknights or as a healthier alternative to traditional enchiladas. Join us on a culinary adventure as we explore the tantalizing flavors and textures of this delightful dish, featuring a variety of recipes to suit every taste preference. From classic beef and cheese to mouthwatering vegetarian options, these Zucchini Enchilada Roll-Ups promise a fiesta of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY

Zucchini Enchilada Roll-Ups Recipe by Tasty image

Here's what you need: shredded chicken, salt, onion, red bell pepper, jalapeño, shredded monterey jack cheese, garlic powder, paprika, chili powder, salt, pepper, lime, red enchilada sauce, zucchinis, fresh cilantro

Provided by Julie Klink

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups shredded chicken, cooked
1 teaspoon salt
1 onion, diced
1 red bell pepper, diced
1 jalapeño, diced
2 cups shredded monterey jack cheese, divided
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
1 lime, juiced
1 cup red enchilada sauce
4 zucchinis
fresh cilantro, chopped, for ganish

Steps:

In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
Preheat the oven to 400˚F (200˚C).
Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
Transfer to a plate and sprinkle with cilantro.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 6 grams, Protein 41 grams, Sugar 13 grams

ZUCCHINI "ENCHILADAS" RECIPE BY TASTY

Zucchini

Here's what you need: olive oil, yellow onion, garlic, black beans, corn, enchilada sauce, lime, salt, cumin, chili powder, zucchinis, shredded cheddar cheese, sour cream, fresh cilantro

Provided by Alix Traeger

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 ½ cups enchilada sauce, divided
½ lime, juiced
1 teaspoon salt
1 teaspoon cumin
½ teaspoon chili powder
4 zucchinis
½ cup shredded cheddar cheese
sour cream, for serving
fresh cilantro, for serving

Steps:

Preheat oven to 375°F (190°C).
In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
Add the garlic and stir to combine.
Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
Fold the ends of the zucchini over the filling and continue to roll, tightly.
Transfer the zucchini rolls to a baking dish.
Spoon over the remaining enchilada sauce and top with cheese.
Bake for 15-20 minutes or until cheese is melted.
Serve with sour cream and cilantro.
Enjoy!

Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 9 grams, Protein 11 grams, Sugar 9 grams

Tips:

Choose the right zucchini: Select medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
Slice the zucchini thinly: Use a sharp knife or mandoline to slice the zucchini into thin, even slices. This will help them cook evenly and roll up easily.
Don't overcook the zucchini: Zucchini should be cooked until it is tender but still has a slight bite to it. Overcooked zucchini will be mushy and difficult to roll up.
Use a flavorful filling: The filling is what will give your enchilada roll-ups their flavor, so make sure to use a filling that you enjoy. Some popular options include cheese, beans, corn, and vegetables.
Roll the enchilada roll-ups tightly: Roll the enchilada roll-ups tightly so that they stay together when you bake them. If the roll-ups are too loose, they will fall apart.
Bake the enchilada roll-ups until they are golden brown: Bake the enchilada roll-ups in the oven until they are golden brown and the cheese is melted and bubbly. This will take about 15-20 minutes.

Conclusion:

Zucchini enchilada roll-ups are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover zucchini. With a few simple tips, you can make sure that your zucchini enchilada roll-ups are perfect every time. So next time you are looking for a quick and easy meal, give zucchini enchilada roll-ups a try.