Description
Savory zucchini enchilada roll ups bring Mexican culinary magic straight to your dinner table. Cheese-filled ribbons of tender zucchini wrapped in spicy sauce create a low-carb delight you’ll crave again and again.
Ingredients
Scale
- 3 large zucchini
- 2 cups cooked, shredded chicken (rotisserie)
- 1 cup shredded Mexican blend cheese
- ¾ cup enchilada sauce (for topping)
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels (fresh, canned, or thawed frozen)
- ½ cup diced onion
- ½ cup enchilada sauce
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Sour cream or avocado, for serving (optional)
Instructions
- Moisture Extraction: Employ a mandoline or sharp knife to create elongated zucchini ribbons. Arrange slices on absorbent towels, delicately seasoning with salt. Allow 10 minutes for moisture release, then thoroughly blot dry.
- Flavor Development: Caramelize onions in a medium-heat skillet until translucent. Introduce garlic and quickly sauté. Incorporate black beans, corn, and aromatic spices, allowing ingredients to meld for approximately 2-3 minutes. Remove from heat and fold in shredded chicken, enchilada sauce, and fresh cilantro.
- Rolling Technique: Warm the oven to 400F (200C). Coat a baking dish with a thin layer of enchilada sauce. Strategically layer zucchini strips with slight overlap, distributing filling along one edge. Tightly roll each strip, positioning seam-side downward in the prepared dish.
- Baking Transformation: Cascade remaining enchilada sauce over the rolls, generously sprinkle cheese. Shield with aluminum foil and bake for 20 minutes. Uncover and continue roasting 5-10 minutes until cheese melts and edges turn golden brown.
- Presentation: Embellish with additional cilantro, complemented by a dollop of sour cream or creamy avocado for an elegant finish.
Notes
- Remove excess water from zucchini strips by salting and patting dry to prevent soggy roll-ups and ensure crisp texture.
- Use a mandoline or sharp knife to create consistent zucchini strips for even cooking and professional presentation.
- Enhance filling by toasting spices briefly before adding other ingredients to intensify cumin, chili powder, and smoked paprika’s depth.
- Swap chicken with tofu, black beans, or quinoa for vegetarian version; use dairy-free cheese alternative for vegan adaptation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 40 mg