Zucchini Enchilada Roll Ups Recipe
If you’re looking to bring a fresh spin to a weeknight dinner, get ready to be obsessed with this Zucchini Enchilada Roll Ups Recipe. Imagine all the bold, zippy flavors of classic enchiladas, but with light, tender zucchini spirals taking center stage instead of tortillas. Each bite is bursting with savory seasoned meat, melty cheese, and vibrant enchilada sauce, yet it’s low-carb and naturally gluten-free. This dish is insanely satisfying—you won’t even miss the tortillas—and so much fun to make and eat!
Ingredients You’ll Need
The ingredient list for this Zucchini Enchilada Roll Ups Recipe is refreshingly simple, but each part plays an important role. Fresh zucchini gives these roll ups structure and a soft bite, while the spices and cheese tie everything together beautifully.
- Zucchini: Go for large, firm zucchini for easier slicing and rolling—smaller ones may break apart.
- Olive oil: Just a tablespoon to help brown the meat and coax out flavors in the aromatics.
- Ground turkey or ground beef: Either works; turkey creates a lighter roll, beef is extra rich and savory.
- Onion: A small onion, diced, brings a gentle sweetness and depth to the filling.
- Garlic: Fresh minced garlic imparts irresistible fragrance and warmth in the meat mixture.
- Chili powder: This classic Mexican spice adds mild heat and rich color to the filling.
- Cumin: Earthy cumin rounds out the flavors and perfumes the air while cooking.
- Smoked paprika: A pinch lends a subtle smokiness that makes the dish unforgettable.
- Salt & black pepper: Essential for balancing and lifting up all of the other flavors.
- Red enchilada sauce: Canned is perfect for convenience—choose your favorite brand or even homemade.
- Mexican blend cheese: Sharp, melty, and creamy, this topping brings that classic enchilada finish.
- Fresh cilantro: Sprinkled on at the end, it adds a pop of color and a fresh herbal bite.
How to Make Zucchini Enchilada Roll Ups Recipe
Step 1: Prep and Slice the Zucchini
Start by preheating your oven to 375°F (190°C) and lightly greasing your favorite baking dish. Using a mandoline slicer or a very sharp knife, carefully slice your zucchini lengthwise into thin strips about 1/8 inch thick. Lay them out on a clean kitchen towel—they’re your “enchilada wrappers” and work best when they’re flexible but not too thin that they tear.
Step 2: Cook the Filling
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey or beef and break it apart with a spoon, letting it brown and release its juices. When mostly cooked, sprinkle in the diced onion and minced garlic, stirring often until everything is soft and aromatic. Next, season it up by tossing in chili powder, cumin, smoked paprika, salt, and black pepper. Continue stirring for another minute to bloom the spices and bring everything together, then remove from the heat to cool slightly.
Step 3: Assemble the Roll Ups
Now comes the fun part! Take each zucchini strip and spoon about 2 tablespoons of the savory meat mixture onto one end. Carefully roll each strip up tightly; don’t worry if a little filling peeks out—it’ll get topped with sauce soon. Arrange the rolls seam side down in your prepared baking dish, packed cozily together for even cooking.
Step 4: Top with Sauce and Cheese
Pour the can of red enchilada sauce generously over your beautiful roll ups, making sure every roll gets some saucy love. Sprinkle the shredded Mexican blend cheese evenly over the top—this is what will get gorgeously golden and bubbly in the oven.
Step 5: Bake It All Together
Bake your Zucchini Enchilada Roll Ups Recipe uncovered for 20 to 25 minutes, or until the zucchini is fork-tender and the cheese is melted to bubbly perfection. The kitchen will smell ridiculously good at this point! When it’s ready, take it out and let it sit for a few minutes before garnishing with plenty of freshly chopped cilantro.
How to Serve Zucchini Enchilada Roll Ups Recipe
Garnishes
A fresh sprinkle of cilantro is a must, adding color and zing. For extra pop, try thinly sliced green onions, a few dabs of sour cream, or even some crumbled queso fresco. Avocado slices or a squeeze of lime would also bring a bright, creamy contrast to the dish.
Side Dishes
This Zucchini Enchilada Roll Ups Recipe is filling all on its own, but it loves some good company. Serve alongside a bowl of Mexican rice, a crisp green salad with lime vinaigrette, or classic refried beans. If you’re going low-carb, cauliflower rice or a tangy tomato salsa makes a fantastic duo.
Creative Ways to Present
Roll ups look especially inviting when nestled in a colorful baking dish or topped with a festive napkin. Try arranging them in a spiral for a wow-factor at the table, or serve individual rolls on small plates as fun appetizers. Don’t be afraid to get playful with extra sauces, salsas, or drizzles on top for a restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Enchilada Roll Ups Recipe keep surprisingly well. Let the dish cool fully, then store the roll ups in airtight containers in the fridge for up to 3 days. They won’t lose their flavor, and the zucchini stays pleasantly tender.
Freezing
If you want to freeze a batch, assemble everything through the sauce (skip the cheese until baking), and store tightly covered in a freezer-safe dish. When ready to enjoy, thaw overnight in the fridge, sprinkle with cheese, and bake until heated through and bubbly.
Reheating
To warm up leftovers, pop them back in a 350°F oven for about 10-15 minutes or until the cheese is gooey again. For a quick reheat, the microwave also does the trick—just cover the roll ups and go for 1-2 minutes at a time until hot in the center.
FAQs
Can I make the Zucchini Enchilada Roll Ups Recipe vegetarian?
Absolutely! Swap out the ground meat for a hearty mixture of black beans, corn, and even some sautéed mushrooms if you’d like. You’ll get all the flavor and texture, minus the meat—so good for vegetarians or anyone looking to change things up.
What if I don’t have a mandoline to slice the zucchini?
No worries! A sharp chef’s knife can do the trick. Just take your time and aim for strips that are about 1/8 inch thick—thin enough to bend easily, not so thin they fall apart. Patience pays off for beautiful, sturdy roll ups.
Can I use green enchilada sauce instead of red?
Of course! Green enchilada sauce adds a tangy, bright flavor that pairs beautifully with the rich filling. Feel free to pick your favorite version—mild, spicy, or even homemade—both versions shine in this Zucchini Enchilada Roll Ups Recipe.
Is this dish freezer-friendly before or after baking?
This recipe is more freezer-friendly before baking. Assemble the roll ups, cover tightly, and freeze. When ready to eat, let them thaw, add cheese, and bake. Baked leftovers will freeze, though the zucchini may soften a bit more after thawing.
How do I keep the zucchini strips from breaking when rolling?
The key is slicing them just thick enough and not skipping the fresh zucchini. If your strips seem a little stiff, microwave them for about 20 seconds to soften, or sprinkle with salt and let them sit 10 minutes, then dab dry before rolling up.
Final Thoughts
I hope this inspires you to whip up your own Zucchini Enchilada Roll Ups Recipe—it’s one of those meals that feels special, fun, and healthy all at once. Whether you’re a veggie lover or just want to lighten up your enchilada game, these roll ups are a guaranteed hit. Give them a try, and get ready for a new go-to comfort food favorite!
Print
Zucchini Enchilada Roll Ups Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and healthy zucchini enchilada roll ups that are low-carb and gluten-free. These flavorful roll ups are filled with seasoned ground turkey or beef, rolled in zucchini strips, topped with enchilada sauce and cheese, then baked to perfection. A satisfying main course bursting with Mexican-inspired flavors.
Ingredients
Ingredients for Zucchini Enchilada Roll Ups:
- 2 large zucchini
- 1 tablespoon olive oil
- 1 pound ground turkey or ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 cup shredded Mexican blend cheese
- fresh cilantro (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare zucchini: Slice zucchini into thin strips. Set aside.
- Cook meat: Brown ground turkey or beef in a skillet with onion, garlic, and spices.
- Fill zucchini: Spoon meat mixture onto zucchini slices and roll up. Place in baking dish.
- Add sauce and cheese: Pour enchilada sauce over rolls and sprinkle with cheese.
- Bake: Bake for 20-25 minutes until zucchini is tender and cheese is melted.
- Serve: Garnish with cilantro and serve hot.
Notes
- For a vegetarian version, substitute the meat with cooked black beans and corn.
- You can also use green enchilada sauce for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ¼ of recipe
- Calories: 310
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
